Greek Sheet Pan Baked Salmon

Greek Salmon baked with Mediterranean herbs and lemon.

Greek Sheet Pan Baked Salmon

This Greek salmon is the perfect Mediterranean recipe to bring to your table. With aromatic herbs, rich olive oil, and a zesty hint of lemon, and the sweetness of roasted tomatoes, this dish is a harmonious blend of flavors and a testament to the simplicity and elegance of Greek cuisine.

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Servings

Calories: 345kcal

Author: Deborah Rainford

Ingredients

4 (4) salmon fillets, approximately 6 oz. each
3 tablespoons (3 tablespoons) olive oil
Juice of 1 lemon
2 cloves (2 cloves) garlic, minced
1 tablespoon (1 tablespoon) fresh dill, chopped
1 teaspoon (1 teaspoon) dried oregano, or Italian seasoning
1 cup (150 g) cherry tomatoes
Salt and pepper to taste
Lemon slices, feta cheese and Kalamata olives for garnishing

Instructions

Preparation of Salmon and Tomatoes

Preheat your oven to 400°F (204°C).
Pat the salmon fillets dry using paper towels and place them skin-side down on a baking pan lined with parchment paper.
Scatter the cherry tomatoes around the salmon fillets on the pan.

Preparing the Marinade

In a small mixing bowl, combine the olive oil, lemon juice, minced garlic, chopped dill, dried oregano, salt, and pepper. Mix until all ingredients are well blended.
Brush or generously pour the marinade over the salmon fillets, ensuring they are well-coated. Drizzle any remaining marinade over the cherry tomatoes.

Baking the Salmon and Tomatoes

Transfer the baking pan into the preheated oven and bake the salmon and tomatoes for approximately 12-15 minutes. The salmon should easily flake with a fork, and the tomatoes should be slightly charred.

Serving

Remove from the oven and allow the salmon to rest for 5 minutes.
Serve the salmon fillets on plates, garnished with roasted cherry tomatoes, lemon slices, and Kalamata olives. Sprinkle with some feta.

Notes

Salmon Doneness: The ideal internal temperature for medium-rare salmon is around 125°F (52°C). For medium, 135°F (57°C), and for well-done, 145°F (63°C). An instant-read thermometer can be useful for checking doneness.
Variation: Consider sprinkling crumbled feta cheese on top before serving for an added touch of Greek authenticity.
Sides: Pair this dish with a side of Greek salad, rice pilaf, or roasted Mediterranean vegetables.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.

Nutrition

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