Sheet Pan Greek Salmon
with oregano sweet potatoes / kale salad

Name: Sheet Pan Greek Salmon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cup Olives, pitted Kalmata, chopped; 1/2 cup Bell peppers, fire-roasted, chopped; 2 tsp Parsley, chopped; 2 tsp Vinegar, balsamic; 1 tsp Oregano, dried; 1/2 tsp Paprika, smoked; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 lb Salmon; 1 Tbsp Oil, olive; 2 tsp Lemon juice; 1 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 2 Tbsp Oil, olive; 6 oz Baby kale; 1/4 cup Sunflower seeds; 1 lb Sweet potatoes, cubed; 1 Tbsp Oil, olive; 1/2 tsp Oregano, dried

Active: 50 Total: 50

Original GF Paleo Vegetarian

This fresh and colorful meal can be easily customized to fit a variety of diet preferences. It was last featured in a meal plan in 2018.
Smarts: Prepping the Greek salsa ahead will save a lot of time when you're trying to get this meal on the table.

Ingredients

Metric

Servings:

Greek Salsa:

Olives, pitted Kalmata - 1/2 cup , chopped
Bell peppers, fire-roasted - 1/2 cup , chopped
Parsley - 2 tsp , chopped
Vinegar, balsamic - 2 tsp

Greek Salmon:

Oregano, dried - 1 tsp
Paprika, smoked - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Salmon - 1 lb
Oil, olive - 1 Tbsp
Lemon juice - 2 tsp

Kale Salad:

Vinegar, balsamic - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Oil, olive - 2 Tbsp
Baby kale - 6 oz
Sunflower seeds - 1/4 cup

Oregano Sweet Potatoes:

Sweet potatoes - 1 lb , cubed
Oil, olive - 1 Tbsp
Oregano, dried - 1/2 tsp

Prep

Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)
Make Greek salsa - (If prepping right before cooking, get sweet potatoes roasting before continuing with prep.) Finely chop olives, bell peppers, and parsley. Combine and toss with balsamic vinegar (portion for salsa). (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar (portion for salad), mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Make spice blend - Combine oregano (portion for salmon), paprika, salt, and pepper. (Can be done up to 5 days ahead)

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Make

Heat oven to 500F / 260C.
Spread potatoes on a sheet pan and cover tightly with foil. Transfer to the oven and bake for 10 minutes to get them started cooking. (Watch this video on roasting at high heat.)
Remove potatoes from oven and reduce oven temperature to 425F / 218C.
Remove foil from potatoes and toss potatoes with olive oil and oregano (portions for potatoes). Season with some salt and pepper. Return to oven and continue roasting until nearly tender, ~20 minutes more.
When potatoes are nearly tender, remove pan from oven and spread potatoes out to the sides. Place salmon in the center. Drizzle olive oil (portion for salmon) over salmon and top with spice blend.
Return pan to the oven and continue cooking salmon and potatoes together until salmon flakes easily with a fork, ~12 minutes more.
Toss kale and sunflower seeds with vinaigrette.
Squeeze lemon juice over salmon and serve with Greek salsa on top. Enjoy potatoes and salad on the side.

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