Easy Sheet Pan Salmon with Potatoes and Tomatoes

One sheet pan, about 40 minutes, and you have dinner served! This Greek-inspired sheet pan salmon brings everything together with a bright lemon-garlic sauce that ties juicy salmon, tender vegetables, and crispy potatoes into one tasty supper.

What makes this dish so great is how each element gets its moment in the oven: potatoes roast up with golden, crispy edges, cherry tomatoes caramelise and burst to make the perfect sweetness, and salmon stays perfectly flaky and tender. All this while soaking up those zesty lemon and garlic flavours right on the sheet pan.

It’s the kind of weeknight dinner you’ll make on repeat when you want something healthy and satisfying without a ton of fuss and dishes.

Why This Recipe Works

• One Pan: Everything roasts together on a single sheet in this Sheet Pan Salmon recipe.
• Quick: Potatoes get a head start, salmon finishes fast, and this whole recipe will only take you 40-minutes.
• Complete Meal: This dish has protein, starch, and veggies all at once for a well-rounded meal in one pan.
• Greek-Inspired: Lemon, garlic, oregano, and finished with feta and fresh herbs. This recipe takes parts of Greek cuisine you love.

Ingredient Details

For Sheet Pan Salmon:

• Salmon Fillets: Salmon is a great source of protein with heart-healthy omega-3 fatty acids. It helps support your heart health by helping reduce your cholesterol and blood pressure. Salmon is a staple in our house because it’s so versatile. I always make sure to buy BAP-certified salmon and other seafood.
  
  BAP-certified seafood is an aquaculture, or fish farming, certification program that exists to ensure your seafood is being sourced responsibly. They ensure that it meets four key requirements—environmental, social, food safety, and animal health & welfare throughout the production chain so you can feel confident in what you’re eating.
• Baby Potatoes: Halved for crispy edges. Yellow or red both work in this recipe, so use what you have!
• Cherry Tomatoes: Halved so they caramelize and release their juices to add the perfect sweetness to the dish.
• Lemon: Sliced for roasting alongside everything to give it a burst of freshness and flavor.

For the Lemon Garlic Sauce:

• Lemon juice (fresh is best)
• Olive oil
• Dijon mustard
• Dried oregano
• Garlic (fresh pressed or powder)
• Salt and pepper

For Serving:

• Feta cheese (crumbled or cubed)
• Fresh dill and parsley
• Tzatziki

How to Make Sheet Pan Salmon

1. Preheat the 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 halved baby potatoes Drizzle with half of the lemon garlic sauce, toss and then roast for 20 minutes.
4. Once the potatoes have roasted, add the halved tomatoes to the sheet pan and gently toss. Nestle the salmon filets in between the potatoes and tomatoes on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add the lemon slices to the sheet pan, on the salmon filets and nestled into the potatoes and tomatoes.
5. Place back in the oven for 8-12 minutes or until the salmon is cooked through to your desired temperature.
6. Serve topped with cubed/crumbled feta, fresh herbs and tzatziki.

Tips for Perfect Results

• Pat the salmon dry: Moisture on the surface means your fish will steam instead of roast.
• Don’t skip the potato head start: This is what makes everything finish at the same time since potatoes take longer than the other ingredients to cook.
• Use a big enough pan: 18×13″ sheet pan minimum, ideally with an edge around it to catch the juices from going all over the place. If you feel the tray is too overcrowded, split it into two trays.
• Check doneness by texture: Salmon should flake easily with a fork. Color goes from bright pink to lighter, opaque pink.

Make It Your Own

• Protein: Choose another type of seafood you enjoy or use chicken instead. Chicken thighs work great! Just make sure to increase the cooking time to accommodate.
• Vegetables: Swap out the veggies with any veggies you desire, like asparagus, broccoli, green beans, or zucchini. Add when you add the salmon to the tray.
• Serving: Serve with your fav dip or sauce, and whatever fresh herbs you have on hand
• Sauces: Substitute the lemon juice for honey to make a honey mustard sauce, or use soy sauce, sesame oil, and ginger to make an Asian-style dish.

Best served with

• Black Eyed Peas Salad
• Greek Cabbage Salad
• Chopped Green Salad

How to Store Leftovers

Sheet Pan Salmon is best made fresh but you can store leftovers in an airtight container in the fridge for up to two days.

Common Questions

Greek Lemon Garlic Sheet Pan Salmon with Potatoes

5 from 43 votes

This sheet pan salmon recipe with tomatoes and potatoes is so easy, mess-free, and a great go-to dinner for a busy night.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Sheet Pan Dinners, Seafood

Cuisine Mediterranean, Greek-Inspired

Servings 4

Calories 614 kcal

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Ingredients

  

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• 1 1/2 lbs (650-700g) baby potatoes, halved
• 4 BAP certified salmon filets
• 1 pint baby tomatoes, halved and seasoned with a big pinch of salt
• 1 lemon, sliced

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 serving

• tzatziki (use our easy Greek tzatziki recipe)
• 1 cup cubed or crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley

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Instructions

 

• Preheat the 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 halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss and then roast for 20 minutes.
• Once the potatoes have roasted, add the halved tomatoes to the sheet pan and gently toss. Nestle the salmon filets in between the potatoes and tomatoes on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add the lemon slices to the sheet pan, on the salmon filets and nestled into the potatoes and tomatoes.
• Place back in the oven for 8-12 minutes or until the salmon is cooked through to your desired temperature.
• Serve topped with cubed/crumbled feta, fresh herbs and tzatziki.

Video

Notes

• If you like this recipe you’ll love our Steelhead Trout Recipe
• This recipe is also great for meal-prep lunches!
• Use your favourite BAP certified salmon of choice (i.e. coho, atlantic etc)

Nutrition

Calories: 614kcal | Carbohydrates: 42.9g | Protein: 42.6g | Fat: 31.7g | Saturated Fat: 9.6g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 15g | Cholesterol: 100.9mg | Sodium: 1423.6mg | Fiber: 6.3g | Sugar: 8.6g

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