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!
You will love this Mediterranean Salmon
Salmon is the best, right. It’s easy to prep, goes with a lot of different flavors, and is SUPER good for you! I’ve got a bunch of salmon recipes on my site (my favorites linked below!), and I never get tired of it.
This particular recipe features my Greek Seasoning (Have you tried it?? It’s one of my favorite blends!) mixed with a bunch of fresh garlic and lemon that gets smeared on the salmon and tossed with the vegetables.
And have you ever roasted feta cubes? Similar to halloumi, they don’t completely melt and form a toasty exterior. Those salty bits add such great flavor to the salmon and vegetables!
The fact that everything is roasted together on a sheet pan means clean up is a breeze and you’ll have dinner on the table in under 30 minutes.
Mediterranean Salmon Recipe ingredients
- Salmon – either a big long fillet or individual fillets
- Avocado oil
- Seasonings (salt, Greek Seasoning)
- 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 Mediterranean Salmon
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Salt the salmon and let it sit while you prep the vegetables.
- Slice the squash and drain the artichokes and put them along with the feta chunks on the baking sheet.
- Prepare the garlic herb sauce. Spoon some over the salmon and then toss the rest in the vegetables.
- Move the vegetables around to make room for the salmon on the baking sheet.
- Roast for 10-12 min depending on the thickness of your salmon. Transfer the salmon to a plate and keep warm.
- Return the vegetables to the oven and broil for 5 minutes.
- Serve salmon with vegetables.
How to serve Baked Mediterranean 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:
Storing Mediterranean Baked 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
Salmon tasting fishy has more to do with the freshness of the salmon you purchase. If you’re buying frozen salmon, it tends to smell slightly fishier than fresh. If you buy fresh, sniff it right there at the store through the packaging. It shouldn’t smell fishy at all. You should also cook it within 3 days of bringing it home. Salmon (and all fish/seafood) gets funky fast if it’s not used!
See the answer to the question above. Buying really fresh salmon takes care of any fishiness. Also, don’t overcook your salmon and make sure to season it well with salt.
Unless you’re marinating or brining your salmon, you don’t need to soak it.
You can do either! Covering your salmon in a parchment or foil packet creates a more humid environment and yields fish that’s more moist, in my opinion, but you can get great flavor from uncovered salmon as well.
Overcooking is usually the culprit here. Only bake the salmon until it’s just barely done and may still have slightly darker pink sections. Also try using a parchment or foil packet.
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!
- 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
- Preheat oven to 425 degrees F.
- Place the salmon fillets on a plate, sprinkle generously with sea salt.
- 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.
- Line a large, rimmed baking pan with parchment or prepare with nonstick spray.
- 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.
- Create spaces in the pan for the salmon and at the salmon fillets to the pan, pouring any leftover sauce over the salmon.
- Slice the remaining lemon into rounds and place one one each salmon fillet.
- 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.
- 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.
- Serve the salmon with the vegetables.
- 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.
- If you can't find block feta cheese, use crumbled cheese instead.
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Nutrition InformationYield 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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