Baked Greek Salmon, Gnocchi and Lentils

This Greek Salmon recipe is such an easy way to prepare your salmon for a healthy weeknight meal. I’ve combined the flavors we love so much in Greek cuisine into the marinade for the fish, and paired it with baked gnocchi and lentils to make this meal a well-rounded, healthy dish.

❤️ Why You’ll Love Greek Salmon

• Flavorful: This Greek Salmon is bursting with flavors from the Lemon Garlic Sauce and the Greek salad topping
• Well-Rounded: This dish has everything you need in a healthy meal. It has veggies, protein, carbs, and most importantly, flavor
• Versatile: Like any sheet pan dish, you can totally make this your own by adding in your own favorite vegetables, legumes, or seasonings

🍲 Ingredients

Salmon – Salmon is one of the most nutritious foods. It is high in omega-3 fatty acids which can help your brain, heart, and overall health of your body. Salmon is also so easy to cook, grill, and even throw into salads for an added protein and nutrition boost

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Lentils – I used canned lentils for this recipe. If you are using dry lentils, you’ll need to cook them first. To make this recipe quickly, opt for the canned variety. Lentils are a healthy, plant-based source of protein, and are a great addition to things like salads, stews, and soups

👩‍🍳 How to Make Greek Salmon

1. Preheat oven to 375F.
2. Make the lemon garlic sauce: Whisk together lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
3. To a large sheet pan add gnocchi and lentils and drizzle with half of the lemon garlic toss. Toss together to combine.
4. Nestle the salmon filets in between the lentils and gnocchi on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add 1-2 lemon slices to the top of the salmon filets.
5. While the salmon is cooking make the salad by combining all of the diced vegetables and crumbled feta cheese along with 2 tbsp olive oil, 2 tbsp red wine vinegar and big pinches of salt and pepper. Taste and adjust seasoning to your liking.
6. When the salmon is cooked to your desired temperature, remove from the oven and serve immediately with the lentils & gnocchi mixture and top each salmon filet with the fresh salad.

🪄 Tips and Tricks

• If you love this recipe, you’ll love our Greek Lemon Garlic Sheet Pan Salmon with Potatoes or Healthy Blue Zone Baked Gnocchi
• Make this recipe for a quick, easy weeknight meal, or for meal prep for the week

🗒 Substitutions

• Lentils: Swap lentils for canned butter beans (lima beans) or chickpeas instead
• Salmon: You can use trout filets instead of salmon in this recipe if you prefer
• Veggies: The Greek salad topping is delicious but you can always swap or remove certain veggies in this mix to match your preferences

🗒 Best served with

• Fluffy Greek Pita Bread Recipe
• Simple Homemade Greek Salad

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. You can easily shred up leftover salmon and throw it into a salad.

🤔 Common Questions

Baked Greek Salmon, Gnocchi and Lentils

5 from 1 vote

This Greek Salmon recipe is an easy dish to make on one pan in your oven on those busy weeknights. Paired with gnocchi and lentils, you'll have a full, complete meal to serve your family.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Greek-Inspired

Servings 4

Calories 728 kcal

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Ingredients

  

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• 4 salmon filets
• 19 oz can lentils, drained and rinsed
• 450-500 g store-bought potato gnocchi

For the lemon garlic sauce

• juice of 1 lemon
• 1/4 cup olive oil
• 1 tbsp dijon mustard
• 1 tbsp dried oregano
• 3 garlic cloves, pressed (or 1 tbsp garlic powder)
• 1 1/2 tsp salt
• 1/2 tsp pepper

For the Greek salad topping

• 2 large tomatoes, diced small
• 1/2 large cucumber, diced small
• 1 orange pepper, diced small
• 1 small red onion, diced small
• 1/2 cup crumbled feta cheese
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• salt and pepper

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Instructions

 

• Preheat oven to 375F.
• Make the lemon garlic sauce: Whisk together lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
• To a large sheet pan add gnocchi and lentils and drizzle with half of the lemon garlic toss. Toss together to combine.
• Nestle the salmon filets in between the lentils and gnocchi on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add 1-2 lemon slices to the top of the salmon filets.
• While the salmon is cooking make the salad by combining all of the diced vegetables and crumbled feta cheese along with 2 tbsp olive oil, 2 tbsp red wine vinegar and big pinches of salt and pepper. Taste and adjust seasoning to your liking.
• When the salmon is cooked to your desired temperature, remove from the oven and serve immediately with the lentils & gnocchi mixture and top each salmon filet with the fresh salad.

Notes

• If lentils aren’t your favourite, try canned butter beans or chickpeas.
• You can swap out salmon filets for trout filets if desired.
• If you love this recipe try our Greek Lemon Garlic Sheet Pan Salmon with Potatoes or Healthy Blue Zone Baked Gnocchi

Nutrition

Calories: 728kcal | Carbohydrates: 61.1g | Protein: 42.7g | Fat: 34.9g | Saturated Fat: 7.3g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 19.1g | Cholesterol: 99.2mg | Sodium: 1606.4mg | Fiber: 5.5g | Sugar: 4.7g

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