This sheet pan salmon and veggies takes all of the mediterranean flavors I love to cook with in the warmer months and adapts it with seasonal produce, making it the perfect easy, healthy winter meal. It’s also easily customizable so feel free to add in or take out any vegetables to your preference. Make it for dinner tonight for a veggie and protein packed meal!
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SHEET PAN MEDITERRANEAN INSPIRED SALMON & VEGGIES
SHEET PAN MEDITERRANEAN INSPIRED SALMON & VEGGIES
4
servings15
minutes55
minutesThis sheet pan salmon and veggies takes all of the mediterranean flavors I love to cook with in the warmer months and adapts it with seasonal produce, making it the perfect easy, healthy winter meal. It’s also easily customizable so feel free to add in or take out any vegetables to your preference. Make it for dinner tonight for a veggie and protein packed meal!
Ingredients
1 + 1/2 lbs mini potatoes, quartered
salt & black pepper for seasoning
5 tbsp olive or avocado oil, divided
2 cups cauliflower florets, chopped into small pieces
1 15oz can artichoke hearts, drained & halved
2 cups cherry tomatoes, halved
1 cup kalamata olives, pitted
2 tsp salt + extra for seasoning the salmon
1/2 tsp black pepper + extra for seasoning the salmon
2 tsp smoked paprika + extra for seasoning the salmon
2 tsp garlic powder + extra for seasoning the salmon
2 tsp dried oregano + extra for seasoning the salmon
1 + 1/2 lbs salmon, divded into 4 filets
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
juice of one lemon
Directions
- Preheat oven to 400 and line a large sheet pan with parchment paper or grease it with oil.
- Cover all of the quartered potatoes in salt, black pepper, and 2 tbsp of oil in a mixing bowl. Transfer to the pan, spread out evenly, and place in the oven for 20-30 minutes, until tender to a fork.
- While the potatoes roast, combine the cauliflower florets, artichoke hearts, cherry tomatoes, and kalamata olives in the mixing bowl and cover with the salt, black pepper, smoked paprika, garlic powder, oregano, and 2 tbsp of oil.
- Transfer the veggies to the sheet pan with the potatoes, spread out evenly, and place back in the oven for another 20-30 minutes, until the potatoes and veggies are crisp.
- Clear the center of the pan by pushing everything to the sides and place the salmon filets in the middle. Cover the salmon with the remaining tbsp of oil, salt, black pepper, smoked paprika, garlic powder, and oregano. Place back in the oven for 15 minutes, or until the salmon is cooked to your preference.
- Remove from the oven and top everything with the chopped parsley and dill. Squeeze the lemon juice over the salmon. Serve immediately for best results or store the veggies and salmon separately in airtight containers in the refrigerator.
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