Mediterranean Salmon Tray Bake
Full of fresh flavors and wholesome ingredients, this Mediterranean Salmon Tray Bake is one of those reliable sheet pan meals when you need something quick, healthy, and satisfying. The salmon and fresh vegetables are coated in a delicious homemade seasoning blend and then roasted until the veggies are beautifully crisp and the salmon is flaky and tender.
Easy Baked Salmon Recipe
Salmon really does wear Mediterranean flavors well! I swear, just one bite brings me back to my time traveling along the Mediterranean coast. While I love me a good Air Fryer Frozen Salmon, making sheet pan salmon is my favorite since it keeps the salmon moist and is just as effortless.
I also invited some veggies to the party because I believe in working smarter, not harder. Everything roasts on one sheet pan, allowing easy cleanup and minimal cooking time. Whether you need meal prep for the week, a quick dinner, or a fancy weekend feast, this Mediterranean salmon recipe checks all the boxes.
High in healthy omega-3 fatty acids, this delicious dish is also heart-healthy and perfect for those following a low-carb or Mediterranean diet. The bright, fresh flavors of lemon, garlic, and herbs pair perfectly with the tender salmon and roasted vegetables. It’s a winning combination and tastes excellent next to a simple side salad or over a bed of my Kaizen low-carb rice.
Why You’ll Love It
- An easy salmon recipe that’s perfect for weeknights or entertaining.
- Sheet pan meals mean minimal cleanup time.
- A healthy meal with flavorful ingredients great for any diet or lifestyle.
- Packed with fresh ingredients and bursting with Mediterranean flavors.
Ingredient List for Baked Mediterranean Salmon
- Seasoning blend: I used a mix of sea salt, paprika, garlic powder, black pepper, dried oregano, fresh dill, and lemon zest to season the salmon and vegetables.
- Salmon: Use wild salmon filets if possible, as they have a more robust flavor and are higher in healthy omega-3s.
- Olive oil: Use extra virgin olive oil for maximum flavor and the nod of approval from all Mediterranean grandmas.
- Bell pepper: Use whichever color you have on hand or a mix of colors for a visually appealing dish.
- Red onion: I slice these thick so they don’t overcook in the oven.
- Asparagus: Snap the ends off, so you get that crisp-tender texture when baked.
- Kalamata olives: These add a salty, briny flavor to the dish.
- Fresh dill: The perfect garnish to finish off the dish. It adds a pop of fresh flavor and color.
Substitutions
I used my favorite low-carb vegetables for this Mediterranean salmon tray bake, but feel free to mix and match with whatever you have on hand. Zucchini, eggplant, and cherry tomatoes would all be great additions or substitutions. All of these options are vegetables that can cook quickly. A root vegetable, like radishes, carrots or sweet potatoes, won’t work as well since they require a longer bake time to become tender.
If you don’t have fresh dill, fresh parsley would also work well as a garnish. You can also use dried herbs instead of fresh — just use about half the amount listed for fresh herbs. Capers can be substituted for kalamata olives if preferred.
Mediterranean Salmon Tray Bake – How to Make It
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
STEP 1 – PREHEAT OVEN
Preheat the oven to 400°F. Line a large baking tray with parchment paper.
STEP 2 – MIX SEASONING
Combine the seasonings, fresh dill, and lemon zest in a small dish. Mix well, using your hands to rub together the zest and the coarse spices.
STEP 3 – SEASON SALMON
Next, pat the salmon dry and set it on the baking sheet, skin side down. Using 1 tablespoon of oil, drizzle and rub it on the salmon pieces. Season with half of the spice mixture.
STEP 4 – SEASON VEGETABLES
Add the veggies to a large bowl and toss with the remaining olive oil and spice mixture. Transfer to the baking dish, spreading the veggies in a single layer around the fish pieces.
STEP 5 – BAKE
Once assembled, place salmon and veggies in the preheated oven and bake for 11-13 minutes or until the fish easily flakes with a fork.
STEP 6 – SERVE & ENJOY
Serve with kalamata olives, fresh dill, and lemon slices.
Tips for Best Results
- The thickness of your salmon fillet will affect the cooking time. When in doubt, use a meat thermometer to check the internal temperature. The FDA recommends cooking salmon to an internal temperature of 145°F to be “safe,” but I find that salmon is always best around 125°F-130°F.
- For even more Mediterranean flavor, you can sprinkle some crumbled feta on top of the salmon. To get it nice and melted, I recommend turning on the broiler for the last 1-3 minutes of cooking. Keep an eye on it though to prevent burning.
- Try to choose asparagus pieces that are not too thin; otherwise, they may cook too quickly.
Storage
Store any leftover salmon and vegetables in an airtight container in the fridge for up to 3 days.
What to Serve with Mediterranean Baked Salmon
Make this Mediterranean dish an even more filling meal with a fresh salad like my Easy Labneh Salad or Mediterranean Cucumber Salad (Salad Shirazi).
You could also serve it over a bed of cauliflower rice or my Kaizen low-carb rice for a heartier option. With a whopping 20 grams of protein, 15 grams of fiber, and only 6 grams of net carbs per serving, my Kaizen rice is an excellent alternative for anyone watching their carb intake.
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- Kaizen: Code SHREDHAPPENS saves 20% on any purchase
- Ikea Spice Jars
- Shun Kiritsuke Knife
More Recipes You’ll Love
Mediterranean Salmon Tray Bake
This Mediterranean Salmon Tray Bake is a heart-healthy dish perfect for those following a low-carb or Mediterranean diet. The bright, fresh flavors of lemon, garlic, and herbs pair perfectly with the tender salmon and roasted vegetables.
Ingredients
- 1 teaspoon sea salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 1 tablespoon fresh dill
- 1 lemon, zested
- 4, 4-6 oz. pieces of salmon
- 2 tablespoons olive oil, divided
- 1 bell pepper, sliced
- 1 red onion, cut into thick slices
- 1 bunch asparagus, cut into pieces
- ½ cup kalamata olives
- Fresh dill or parsley for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine the seasonings, fresh dill, and lemon zest in a small dish. Mix well, using your hands to rub together the zest and the coarse spices.
- Pat the salmon dry and set it on the baking sheet, skin side down. Using 1 tablespoon of oil, drizzle and rub it on the salmon pieces. Season with half of the spice mixture.
- Add the veggies to a large bowl and toss with the remaining olive oil and spice mixture. Transfer to the sheet pan, spreading the veggies in a single layer around the fish pieces.
- Bake for 11-13 minutes or until the fish easily flakes with a fork.
- Serve with kalamata olives, fresh dill, and lemon slices.
Notes
- Try to choose asparagus pieces that are not too thin; otherwise, they may cook too quickly.
- The olives add a natural saltiness to the dish so if you are sensitive to salt, I recommend halving the amount listed for the seasoning.
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