Mediterranean Sheet Pan Salmon

Mediterranean roasted sheet pan salmon with tomatoes, olives, onion, and lemon

Mediterranean Sheet Pan Salmon looks impressive but is so easy. This heart healthy meal is full of omega 3s, and topped with Mediterranean inspired ingredients. This is a 30 minute meal you’ll come back to again and again. And because it cooks on one pan, it’s a super easy clean up, too!

Mediterranean roasted sheet pan salmon with tomatoes, olives, onion, and lemon

Do you love easy sheet pan recipes?

I do too! I’ve made Sheet Pan Peppers and BratsSheet Pan Chicken Puttanesca, Sheet Pan Salmon Primavera, and for breakfast Sheet Pan Frittata and Sheet Pan Pancakes! But Sheet Pan Salmon might just be my fave.

I have less and less patience at the end of the day for complicated cooking. But I love interesting food and I look forward to dinner all day long, so I try to come up with easy meals that still have some panache. This one pan salmon recipe is quick and easy but still manages to be soooooo pretty.

Mediterranean Sheet Pan Salmon on a tray

“Tried this on a whim. Used kale for the bedding. Not disappointed! I didn’t even get it off the pan. What a great dish.”  

~ janey
Preparing Mediterranean Roasted Sheet Pan Salmon for baking

How much salmon to allow per person

  • Allow 1/4- 1/3 pound of fish per person. It will depend on what else you are serving along with it.
  • My filet is 2 1/2 pounds, and it feeds about 6 people.

buying and cooking large fillets (aka sides) of salmon

  • I bought mine at Costco, which is a great place to find large cuts and whole fish.
  • Don’t be afraid to ask the guy or gal behind the fish counter at your local supermarket for a large filet like this, they’re usually happy to help, and it’s no more expensive by the pound than buying fish already portioned.
  • Be sure to tuck the narrow tail end under before putting it in the oven so the fish will cook evenly.
  • If you don’t have access to a large piece of fish like this, you can use smaller fillets, just line them up on the pan and give them the same treatment. The cooking time will probably be shorter.
  • If you can’t find a large filet, you can use smaller slices.
Mediterranean Roasted Sheet Pan Salmon ready for the oven

sheet pan salmon is a quick 30 minute meal

A simple sheet pan dinner like this makes eating fish at least twice a week a pleasure. I love fish, I love the tender texture, and the ease of preparation. It cooks in a flash, so you don’t have to think way ahead. Fish is so good for us and can help prevent so many diseases (the research just keeps getting stronger) that you can’t afford to pass it up entirely. If you’re on the fence about fish, I recommend salmon, it’s mild and delicious.

Pick some up on your way home from work and you can have this on the table in no time. Your kids can even help you ‘decorate’ dinner and learn about healthy food in the process.


my favorite USA sheet pan for sheet pan salmon

All sheet pans are NOT alike!  I love USA pans, they’re study so I never have to replace them and the thick walled aluminized steel cooks evenly.


“This is delish!!! So healthy, so flavorful, so quick to make and cook. What’s not to love? Plates up beautifully. I used a bed of spiralized steamed zucchini seasoned with herb and sun dried tomato olive oil as a base. This is a yum-a-lish-ous dish. Thanks for sharing Sue!!”  

~ karen

What to serve with sheet pan salmon

This gorgeous salmon filet would be mouthwatering all on its own, but the Mediterranean inspired toppings add even more flavor and make the whole thing very satisfying and company worthy.

Mediterranean roasted sheet pan salmon with tomatoes, olives, onion, and lemon
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3.52 from 129 votes

Mediterranean Sheet Pan Salmon

Mediterranean Sheet Pan Salmon looks impressive but is so easy. This heart healthy meal is full of omega 3s, and topped with Mediterranean inspired ingredients.
Course 30 minute dinner, dinner
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 servings
Calories 422kcal
Author Sue Moran

Equipment

  • standard sheet pan with sides

Ingredients

  • 2 1/2 lb side of salmon (a large salmon filet)
  • 2 small lemons thinly sliced
  • 1/2 cup pitted assorted olives
  • 2 cups cherry tomatoes halved
  • a few marinated sweet or hot peppers I like to get them from the olive bar at my supermarket so I don’t have to buy a whole jar.
  • 2 tsp capers
  • 1/4 red onion thinly sliced, rings separated
  • 4 Tbsp extra virgin olive oil
  • kosher salt and fresh cracked pepper
  • 2 Tbsp salted butter cut in small chunks (optional)
  • fresh herbs such as oregano rosemary, thyme, and/or sage

Instructions

  • preheat oven to 425F
  • Line baking sheet with parchment paper and lay out your fish. Tuck the thin tail end under to make a thicker layer so the fish will cook evenly.
  • Arrange the lemon slices on and around the fish, along with the olives, tomatoes, peppers, capers, and onions. Drizzle olive oil over all, and sprinkle with salt and pepper. Dot with chunks of butter, if using.
  • Bake for about 20-30 minutes, or until the fish is done through and flakes easily with a fork. The exact cooking time will depend on the size and thickness of your fish, and if your fish is especially thick, or heavier, it will take longer.
  • Garnish with fresh herbs before serving.

Cook’s notes

  • Make it with halibut, tilapia, trout, swordfish, tuna steaks, or even shrimp.
  • Make it in parchment ~ wrap the whole thing up in parchment paper and pop it in the oven.
  • Make it with fennel ~ fennel is another great Mediterranean ingredient, lay the fish on a bed of very thinly sliced fennel, and use the fronds as a garnish.
 

Nutrition

Calories: 422kcal | Carbohydrates: 6g | Protein: 39g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 317mg | Potassium: 1097mg | Fiber: 2g | Sugar: 2g | Vitamin A: 488IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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44 Comments

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  • Reply
    Michael
    February 1, 2020 at 3:36 am

    5 stars
    Colours, textures and tastes divine! Brilliantly simple and elegant meal to cook! Unfortunately my dear Bride doesn’t like fish so I had to spoil myself… tough job! Just loved the flavours and was very pleasantly surprised and impressed that the roasting of olives didn’t overpower the subtle salmon flavour! The lemon, butter, spices, olives & salmon melded into a dynamic dish that was very pleasing to the eye and taste buds! Gotta do this one again for all of our fish loving mates!

    • Reply
      Sue
      February 1, 2020 at 7:33 am

      You’ve made me hungry Michael 🙂

  • Reply
    Nikki Moranville
    January 22, 2020 at 12:09 pm

    5 stars
    Made this for dinner last night. Not only was it delicious, but it was beautiful as well. This is going on my “dinner party on the fly” roster! Thank you again for a fabulous feast!

    • Reply
      Sue
      January 22, 2020 at 12:19 pm

      I need to start a ‘dinner party on the fly’ section of the blog, thanks Nikki 🙂

      • Reply
        Nikki Moranville
        January 23, 2020 at 7:56 am

        That would be fabulous!!

  • Reply
    Finn Judkins
    January 11, 2020 at 4:02 am

    5 stars
    The View From Great Island is hands down the best cooking blog anywhere, I have served many friends and family delicious dishes from this very website.

  • Reply
    Mary Ann
    July 26, 2019 at 1:29 pm

    Love and use your posts often. Wondering if this would work cold or at room temperature?
    Thanks.

    • Reply
      Sue
      July 26, 2019 at 2:49 pm

      Sure. Just be aware that the roasted tomatoes etc might not look as ‘fresh’. You could make the salmon and then add the toppings before serving.

  • Reply
    Mary Jean
    April 21, 2019 at 4:48 pm

    5 stars
    Made this today for our Easter Brunch. It turned out beautifully and everybody loved it! Thanks so much Sue, for the fresh, lovely, colorful, Springtime recipe. It was a breeze to make too. Not sure how to post a picture of it.

    • Reply
      Sue
      April 21, 2019 at 5:50 pm

      Thanks Mary Jean, I wish I had a way for commenters to leave photos, I’m working on that…I think this dish is so perfect for Easter, I’m glad it was a success 🙂

  • Reply
    Diane Harris
    April 5, 2019 at 4:10 pm

    5 stars
    Loved it! Beautiful, easy to make and tastes great. This is a dish I would serve guests. Paired it with Israeli couscous sprinkled with a little feta cheese.

  • Reply
    Brittney
    April 2, 2019 at 7:15 am

    5 stars
    I made this Sheet Pan Salmon last night, not only was it fun to make, it was healthy and DELICIOUS! I have never made fish before but my fiance and I just started adopting more of a Mediterranean diet and are trying to incorporate more fish into our meals. I loved adding all the topping– it was truly like decorating dinner. We paired it with a simple lemon parmesan asparagus side and it was perfect! Will absolutely make again!

    • Reply
      Sue
      April 2, 2019 at 7:44 am

      What a wonderful comment Brittney ~ I’m honored to be a part of your discovery of fish!

  • Reply
    Janey
    March 28, 2019 at 5:05 pm

    5 stars
    Tried this on a whim. Used kale for the bedding. Not disappointed! I didnt even get it off the pan. What a great dish.

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