Sheet Pan Greek Salmon
with oregano sweet potatoes / kale salad
Ingredients
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
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
566
Just a moment...
% Daily Value
Total Fat
36g
55%
Just a moment...
Saturated Fat
6g
30%
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Trans Fat
0g
Just a moment...
Cholesterol
62mg
21%
Just a moment...
Sodium
581mg
24%
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Total Carbohydrate
34g
11%
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Dietary Fiber
5g
22%
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Sugars
8g
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Protein
29g
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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.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
566
Just a moment...
% Daily Value
Total Fat
36g
55%
Just a moment...
Saturated Fat
6g
30%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
62mg
21%
Just a moment...
Sodium
581mg
24%
Just a moment...
Total Carbohydrate
34g
11%
Just a moment...
Dietary Fiber
5g
22%
Just a moment...
Sugars
8g
Just a moment...
Protein
29g
Just a moment...
Reviews
Ratings
31 reviews
Loved it! So did my 5 and 3 year olds. They were asking for seconds. It was so easy to prepare and really was a meal you could impress guests with. I will definitely be making this again.
0 HelpfulLoved the salmon! I pulled out this recipe to use with some salmon I defrosted last-minute, and while I didn't have olives on hand, the Greek salsa was still a tasty topping. Paired it with leftover herbed potato salad we had on hand, but I'm sure the oregano potatoes and kale salad would be tasty accompaniments for next time.
0 Helpful