Mediterranean Sheet Pan Salmon

A colorful, flavorful sheet-pan meal made for easy everyday cooking.

INGREDIENTS

(4 servings)

Salmon

  • 4 salmon fillets (5–6 oz each)

  • 2 tbsp extra virgin olive oil

  • Zest and juice of 1 lemon

  • 2 garlic cloves, minced

  • 1 tsp Dijon mustard

  • 1 tsp dried oregano

  • ½ tsp smoked paprika

  • Salt and black pepper

Vegetables

  • 2 medium zucchini, sliced

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 red onion, cut into wedges

  • 1 pint cherry tomatoes

  • 2 tbsp extra virgin olive oil

  • Salt and black pepper

METHOD

  • Preheat oven to 425°F (220°C).

  • Line a sheet pan with parchment paper.

  • Toss the zucchini, peppers, onion, and cherry tomatoes with olive oil, salt, and pepper.

  • Spread vegetables evenly on the sheet pan and roast for 10 minutes.

  • Meanwhile, whisk together olive oil, lemon zest, lemon juice, garlic, Dijon, oregano, smoked paprika, salt, and pepper.

  • Remove the pan from the oven and push the vegetables to the sides.

  • Place the salmon in the center and brush generously with the marinade.

  • Return to the oven and bake for 12–15 minutes, until the salmon flakes easily.

  • Finish with parsley, lemon wedges, and feta if using.

WHY IT NOURISHES

  • Rich in omega-3 fats to support heart and brain health.

  • Colorful vegetables provide fiber, vitamins, and antioxidants.

  • A balanced, high-protein meal that keeps you satisfied.

MAKE IT YOUR WAY

Protein: Swap salmon for shrimp, chicken, tofu, or tempeh.
Vegetables: Use whatever is in season—broccoli, asparagus, mushrooms, or cauliflower all work.
Finish: Add feta, fresh herbs, or an extra squeeze of lemon before serving

CAROLINA’S KITCHEN TIP

Roast two sheet pans of vegetables while the oven is hot. Save the extras for grain bowls, omelets, wraps, or salads later in the week.

One prep, more than one meal.

MEAL PREP & STORAGE

Prep the vegetables ahead and store them in an airtight container in the refrigerator. The salmon can also be cooked ahead and refrigerated for up to 3 days.

For best texture, reheat the vegetables and salmon gently, then finish with fresh lemon, parsley, and feta just before serving.