Mediterranean Sheet Pan Salmon

3.74 from 152 votes

Mediterranean Sheet Pan Salmon looks impressive but is so easy. This heart healthy meal is full of omega 3s and comes together in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: 30 minute dinner

Cuisine: Mediterranean

Servings: servings

Calories: 422kcal

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

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 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.