Did you know I’ve created nearly 20 different delicious salmon recipes? I never get tired of it! You’ll love this sheet pan Greek Salmon because it’s lightning fast to prep and done in under 30 minutes.

Get ready to fall in love with Salmon – Mediterranean Style

If you’re leery about prepping fish, I promise you’ll have success with this recipe. Just lay everything out on a sheet pan with a citrusy Greek marinade and pop it in the oven! Serve it alone or with some freshly cooked grains for an easy weeknight meal.

Mediterranean Salmon Recipe ingredients

• Salmon – either a big long fillet or individual fillets
• Avocado oil
• Seasonings (salt, Greek Seasoning)
• Lemon
• Garlic
• Marinated artichoke hearts
• Yellow squash
• Block of feta

Greek Salmon Recipe substitutions 

• Greek Seasoning — My Homemade Greek Seasoning is easy to make, but if you’d rather not, you can find a store-bought version or any seasoning blend that has a lot of garlic, onion, and oregano.
• Artichoke hearts — I like marinated ones for extra flavor, but you can use frozen, thawed ones too.
• Yellow Squash — You can use any vegetable here that roasts quickly — about 12-15 min. Really thinly sliced squash/zucchini, small broccoli florets, shredded Brussels sprouts, or asparagus would work well here.
• Block of Feta — You can use crumbled feta if you like. I just like the larger chunks from a cut up block.

How to make Greek Salmon

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
2. Salt the salmon and let it sit while you prep the vegetables.
3. Slice the squash and drain the artichokes and put them along with the feta chunks on the baking sheet.
4. Prepare the garlic herb sauce. Spoon some over the salmon and then toss the rest in the vegetables.
5. Move the vegetables around to make room for the salmon on the baking sheet.
6. Roast for 10-12 min depending on the thickness of your salmon. Transfer the salmon to a plate and keep warm.
7. Return the vegetables to the oven and broil for 5 minutes.
8. Serve salmon with vegetables.

Tips for making Greek Style Salmon

• Don’t overcook your fish! This is the biggest mistake and will make your salmon tough. I like to test my pieces by flaking them with a fork.
• Thinly slicing your vegetables will ensure they cook quickly.

How to serve Greek Style Salmon

This meal stands well on its own, but if you want to round it out with another side dish, here are a few suggestions:

• Herbed Rice
• Syrian Salad
• Greek Cucumber and Tomato Salad

Storing Mediterranean Salmon

I highly suggest eating this the day you make it. If that doesn’t happen, just transfer the salmon and vegetables in an airtight container, chilled, for up to 3 days.

To reheat fish: I like to put the fish and some vegetables in a small skillet along with a couple tablespoons of water and cover it. Cook it over medium heat until the fish is warm. Don’t overcook it or your salmon will be tough.

Greek Salmon FAQs

More Easy Salmon Recipes from Perry’s Plate

Find all of my favorite salmon recipes in one post! Favorite Salmon Recipes

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

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Salmon Mediterranean Style

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Looking for an easy, no-fail baked salmon recipe bursting with briny Mediterranean flavors? You'll love this sheet pan salmon dinner with roasted squash, artichoke hearts, and feta!

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Ingredients

• 1 pound salmon fillets
• Sea salt
• 2 Tablespoons avocado oil
• 2 large lemons
• 4 teaspoons Greek Seasoning
• 2 cloves garlic, Microplaned or grated
• 1 medium yellow squash
• 1 12-oz jar quartered marinated artichoke hearts, drained
• 4 ounces block feta cheese

Instructions

1. Preheat oven to 425 degrees F.
2. Place the salmon fillets on a plate, sprinkle generously with sea salt.
3. In a small bowl, combine the avocado oil, the zest and juice from one lemon, Greek seasoning, and garlic. Smear a spoonful of the sauce over each salmon fillet. Set the rest aside.
4. Line a large, rimmed baking pan with parchment or prepare with nonstick spray.
5. Slice the squash in half lengthwise and cut it into very thin half moons. Slice the feta into 1/2 inch cubes. Add the squash, artichoke hearts, and feta to the baking pan. Pour the rest of the sauce on the vegetables and toss around to coat.
6. Create spaces in the pan for the salmon and at the salmon fillets to the pan, pouring any leftover sauce over the salmon.
7. Slice the remaining lemon into rounds and place one one each salmon fillet.
8. Bake for 12-15 minutes depending on how thick your salmon fillets are. Watch them closetly. They should turn lighter pink and flake easily with a fork.
9. Remove the salmon from the pan and cover to keep warm. Turn your oven broiler on and return the vegetables back to the oven to toast them up a little more, about 5 minutes.
10. Serve the salmon with the vegetables.

Notes

1. Feel free to swap out the squash for another type of quick cooking vegetable. Really thinly sliced squash/zucchini, small broccoli florets, shredded Brussels sprouts, or asparagus would work well here.
2. If you can't find block feta cheese, use crumbled cheese instead.

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Nutrition Information

Yield 5 Serving Size 1 fillet
Amount Per Serving Calories 411Total Fat 29gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 77mgSodium 2296mgCarbohydrates 15gFiber 6gSugar 4gProtein 26g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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