Sheet Pan Greek Salmon and Fingerling Potatoes

Sheet Pan Greek Salmon - 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!

5 from 1 vote

Sheet Pan Greek Salmon and Fingerling Potatoes

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!

Prep Time 15

Cook Time 25

Marinating Time 45

Total Time 1 25

Servings servings

Calories 492kcal

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!

Nutrition