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Mediterranean salmon sheet pan recipe served on a plate
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Sheet Pan Mediterranean Salmon

Protein-packed salmon fillets in a zesty Mediterranean mixture
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Sheet Pan Mediterranean Salmon Fillets
Servings: 4 servings
Author: Chef Stacie


Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1/2 cup cucumber, shredded
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Mediterranean Sheet Pan Salmon

  • 4 (6 oz.) Omaha Steaks Faroe Islands Salmon Fillets, thawed and patted dry
  • 1 red onion, halved and thinly sliced
  • 2 cup grape tomatoes, halved
  • 12 baby bell peppers, seeded and sliced or 1bell pepper, seeded and thinly sliced
  • 1/2 cup kalamata olive oil
  • 4 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 teaspoon lemon zest
  • 2 teaspoon fresh or 1 teaspoon dried oregano
  • 2 teaspoon seasoned salt
  • 1 cup pre-made tzatziki sauce or recipe below
  • 4 naan, toasted if desired
  • 1/2 cup feta cheese, crumbled


Tzatziki Sauce (if not purchased pre-made)

  • Mix Greek yogurt, shredded cucumber, minced garlic, lemon juice, salt, and pepper in a small bowl. 
  • Place covered bowl in refrigerator until needed, up to 24 hours in advance.

Mediterranean Sheet Pan Salmon

  • Preheat oven to 400° F.
  • Line a sheet tray with foil or parchment paper and place salmon 1” apart. 
  • Combine olive oil, minced garlic, lemon zest, oregano, and seasoned salt in a medium bowl.
  • Brush mixture over salmon.
  • Add sliced onions, tomatoes, bell peppers, and kalamata olives to remaining mixture in bowl. Stir to coat then pour evenly around salmon.
  • Place salmon on center rack in oven; bake for 15-18 minutes or until salmon reaches 145° F.
  • Serve salmon topped with tzatziki sauce, crumbled feta, and toasted naan.