Mediterranean Sheet Pan Salmon is impressive but really effortless when you start with a large filet and a sheet pan. The healthy Mediterranean toppings are simple but paint a beautiful edible picture. This is a 30 minute meal you’ll come back to again and again.
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 need to come up with easy meals that still have some panache.
Reader Rave ~
“Tried this on a whim. Used kale for the bedding. Not disappointed! I didnt even get it off the pan. What a great dish.” ~ Janey
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 a complete meal when you add a little couscous, and maybe some great corn on the cob.
My filet is 2 1/2 pounds, and it feeds about 6 people. Be sure to tuck the narrow tail end under before putting it in the oven so the fish will cook evenly. 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.
If you don’t have access to a large piece of fish like this, you can use smaller ones. I love to do trout this way, too.
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!
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.
Reader Rave ~
“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
- a large whole salmon filet, mine is about 2 1/2 pounds
- 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
- 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.
Make this Mediterranean sheet pan salmon your own ~
- 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.