Made entirely on one sheet pan and packed FULL of incredible Greek flavors, this Greek salmon and fingerling potatoes will quickly become a regular part of the dinner rotation!
Let’s keep the trend of easy PEASY dinners going strong this week! And while we’re at it, let’s throw some spring into the mix.
Spring = the addition of asparagus. Catch me throwing that green stuff in literally anything I can EVERY year this time of the year.
It all works out in the case of this Greek salmon. I’m talking melt-in-your-mouth marinated roast salmon, super crispy roast fingerling potatoes, tender little asparagus spears, tons of little clumps of tangy feta…(!!!)
All piled on one sheet pan. That’s ONE pan you will be washing tonight, yes you heard correctly.
Probably the most time-consuming part of this Greek salmon is marinating the fish beforehand. A NECESSARY step to get that buttery, melt-in-your-mouth texture you love about salmon. It’s just a simple Greek-style marinade of yogurt, lemon juice olive oil, garlic, + spices. So, so, SO good.
While the salmon marinates, we’re going to roast the fingerling potatoes until they’re nice and crispy. Then salmon + asparagus + feta gets piled on the same sheet pan and roasted for about 10-15 until the asparagus is tender and the salmon reaches your desired doneness.
And I do believe it’s about high time to dive into some Greek salmon PERFECTION! ??
More feta on top of your own personal bowl? It’s like you’re speaking my love language.
Sheet Pan Greek Salmon and Fingerling Potatoes
Ingredients
Greek Salmon
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 3 cloves minced garlic
- 1/4 cup greek yogurt
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- 4 medium salmon fillets (about 1-1/2 lbs)
Fingerling Potatoes
- 1 lb fingerling potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic
- Salt and pepper to taste
- 1 lb asparagus spears, ends trimmed and cut into 2-in long spears
- 1/3 cup crumbled feta cheese
Instructions
Greek Salmon
- In a large bowl, whisk olive oil, lemon juice, garlic, yogurt, parsley, and salt and pepper to taste. Place salmon fillets in marinade and let marinate 45-60 minutes.
Fingerling Potatoes
- While salmon marinates, toss fingerling potatoes in olive oil, garlic, and salt and pepper to taste. Lay in a single layer on a large baking sheet and roast at 400F 15 minutes.
- Arrange asparagus spears around potatoes. Remove salmon from marinade and pat dry. Arrange salmon fillets in between asparagus and potatoes. Sprinkle feta cheese on vegetables. Return to oven and roast for 10-15 minutes until salmon registers 145F and potatoes and asparagus are tender. Serve warm and enjoy!
Carla @ Foodie Digital says
We’re huge Greek fans in our house and this recipe was such a hit – flavours were spot on. I really appreciated the one pan approach. Such a breeze to clean up on a busy weeknight.
Sarah says
I’m thrilled to hear that, Carla! Glad you enjoyed. 🙂