This Greek-style sheet pan salmon with potatoes and tomatoes has become one of my go-to dinners whenever I need something satisfying but don’t want to stand over the stove for an hour. It’s the kind of dish that fills the kitchen with a warm, lemony aroma that makes everyone walk in asking, “What smells so good?”
Why This Dish Always Hits the Spot
I’ve always loved meals that don’t leave me with a pile of pots in the sink. Sheet pan dinners are a quiet little blessing on busy nights. This one, in particular, has a beautiful balance of flavors—bright lemon, roasted garlic, juicy tomatoes, and buttery salmon. It’s quick enough for a weeknight but feels special enough for a weekend dinner with friends.
Another thing I love is how flexible it is. You can easily toss in whatever vegetables you have lying around. Some nights I stick to baby potatoes and tomatoes, and other nights I throw in zucchini or even a few carrots that are begging to be used up.
Ingredients That Make It Shine
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Salmon: I love using salmon because it’s rich without feeling heavy. The natural fats keep it moist, and it pairs beautifully with lemon and garlic. I usually pick up fillets with the skin on, as it holds everything together while roasting.
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Lemon: Fresh lemon juice and slices bring brightness and a hint of tang that cuts through the richness of the fish.
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Garlic: There’s something about roasted garlic mingling with olive oil that makes everything better.
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Baby potatoes: These roast up beautifully, getting those golden crispy edges while staying soft inside.
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Cherry tomatoes: They burst in the oven and create a light, juicy base for the salmon to rest on.
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Feta & herbs: A little crumble of feta on top with fresh herbs makes the whole dish pop. It’s a simple touch that makes it taste like it came from a cozy seaside taverna.
How I Make It at Home
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Heat the oven to 375°F. I like to preheat early so the potatoes get a good head start.
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Whisk the lemon garlic sauce with lemon juice, olive oil, Dijon mustard, oregano, garlic, salt, and pepper. It smells incredible even before it hits the oven.
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Roast the potatoes on the sheet pan with half of the sauce for about 20 minutes. They need that extra time to get golden and soft inside.
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Add tomatoes and salmon to the same pan. Nestle the salmon fillets right between the potatoes and tomatoes, then drizzle the rest of the sauce over the top.
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Finish roasting for another 8–12 minutes. The salmon should flake easily but still be juicy inside.
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Top it off with feta and herbs just before serving. I sometimes add a dollop of tzatziki on the side, and it ties everything together beautifully.
Simple Tips That Always Help
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I often make an extra batch of the lemon garlic sauce and keep it in the fridge for salads or chicken the next day.
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If you prefer crispier potatoes, give them a few extra minutes in the oven before adding the salmon.
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I’ve tried this with both Atlantic and coho salmon, and both turn out delicious. Just keep an eye on cooking time since thinner fillets cook faster.
Easy Swaps and Add-Ons
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Protein: If I’m cooking for someone who doesn’t eat fish, I swap the salmon with boneless chicken thighs or shrimp.
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Veggies: This recipe works with almost anything—zucchini, carrots, or Brussels sprouts roast really well too.
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Serving ideas: A little side salad and some warm pita bread are perfect companions.
How I Like to Serve It
This dish doesn’t need much dressing up. Sometimes I just bring the whole sheet pan to the table, sprinkle some extra herbs on top, and let everyone dig in family-style. It pairs really well with a crisp green salad or something fresh like a cabbage slaw. If I’m feeling extra, I’ll whip up a quick yogurt dip or tzatziki.
Storing Leftovers Without Losing Flavor
I’ll be honest—I prefer eating this fresh out of the oven because that’s when the salmon is at its juiciest. But if I have leftovers, I store them in an airtight container in the fridge for up to two days. To reheat, I pop them in the oven at a low temperature so the salmon doesn’t dry out. It also tastes good cold, flaked over a salad the next day.
FAQs
Can I use frozen salmon for this recipe?
Yes, just thaw it fully before baking. I usually pat it dry so the sauce sticks better and the fish roasts nicely.
What can I use instead of feta?
Crumbled goat cheese works well, or even a sprinkle of parmesan if that’s what you have on hand.
How do I know the salmon is cooked through?
It should flake easily with a fork but still look moist inside. I usually take it out when it’s just barely opaque in the center.
Can I prep this ahead?
Absolutely. You can whisk the sauce and chop the veggies in advance. When it’s dinner time, just toss everything on the sheet pan and bake.
What sides go well with it?
I often serve this with a simple cucumber salad or roasted asparagus. It also goes well with a light rice pilaf.
Greek Lemon Garlic Sheet Pan Salmon with Potatoes
This vibrant sheet pan salmon dinner is everything you want on a busy night—flaky salmon, tender potatoes, and juicy tomatoes all roasted together in a bright, garlicky lemon sauce.
Ingredients
- 1½ pounds (650–700 g) baby potatoes, halved
- 4 salmon filets (BAP certified, your choice of variety)
- 1 pint baby tomatoes, halved and lightly salted
- 1 lemon, sliced
For the Lemon Garlic Sauce
- juice of 1 lemon
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 3 garlic cloves, pressed (or 1 tablespoon garlic powder)
- 1½ teaspoons salt
- ½ teaspoon black pepper
For Serving
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- tzatziki sauce
Instructions
- Preheat the oven to 375°F. In a bowl, whisk together the lemon juice, olive oil, Dijon mustard, dried oregano, garlic, salt, and pepper until the sauce is smooth and well combined.
- Spread the halved potatoes on a large sheet pan. Drizzle with half of the lemon garlic sauce, toss to coat, and roast for 20 minutes.
- Remove the pan from the oven and add the halved tomatoes, tossing gently with the potatoes. Nestle the salmon filets in between the vegetables, then drizzle the remaining sauce evenly over the salmon. Arrange the lemon slices on top of the fish and around the pan.
- Return to the oven and bake for 8 to 12 minutes, or until the salmon is cooked through to your preferred doneness and the potatoes are tender.
- Top everything with crumbled feta, fresh dill, and parsley. Serve with a generous dollop of tzatziki for a bright, fresh finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1151Total Fat 67gSaturated Fat 16gUnsaturated Fat 45gCholesterol 258mgSodium 1494mgCarbohydrates 46gFiber 6gSugar 7gProtein 90g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Greek lemon garlic salmon sheet pan dinner is one of those meals that makes weeknights feel a little brighter. It’s quick, unfussy, and brings everyone to the table without a mountain of dishes waiting afterward. Whether you’re cooking for your family or just for yourself, it’s the kind of dish that quietly earns a permanent place in your dinner rotation.
