Easy Sheet Pan Mediterranean Salmon

Easy sheet-pan meals are my saving grace on busy weeknights! They’re the perfect way to whip up a healthy and flavorful dinner with minimal cleanup. This Easy Sheet-Pan Mediterranean Salmon with Asparagus and Lemon is no exception.

This recipe takes everything I love about sheet-pan dinners—simple prep, minimal dishes—and adds a burst of Mediterranean sunshine. Fresh lemon, fragrant herbs, and juicy cherry tomatoes combine to create a light and satisfying dish.30 minutes to restaurant-worthy! Perfect for a relaxed weeknight or impress with a quick lunch.

Ingredients and Substitutes

• Wild-caught salmon (if available): Wild salmon boasts a richer, slightly gamier flavor compared to farm-raised varieties. Choose a piece with similar thickness throughout to ensure even cooking. Substitute: Farm-raised salmon will still work well in this recipe if wild salmon isn’t available.
• Dried Oregano and dill: These quintessential Mediterranean herbs provide a warm, earthy base with a hint of citrus that beautifully complements the salmon. Substitute: If you don’t have Oregano and dill, use 1.5 teaspoons of Italian seasoning.
• Lemon: Fresh lemon juice adds a burst of bright acidity that cuts through the salmon’s richness, creating a refreshing balance.
• Asparagus: These tender green spears bring a touch of grassy sweetness and a pleasant crunch to the dish. Substitute: Broccoli florets or green beans can be used in place of asparagus. Aim for similar cooking times by adjusting the size of the florets or beans.
• Cherry Tomatoes: Juicy and bursting with flavor, they add a pop of sweetness and acidity, balancing the savory notes.
• Kalamata Olives: These salty and briny olives offer a delightful contrast to the other ingredients, adding a unique complexity to the dish.
• Capers: The briny and tangy capers, used in chopped and whole forms, add a pop of flavor and depth that elevates the entire dish. Substitute: If you don’t have capers, a splash of brine from jarred green olives can be used for a similar salty flavor, but the taste will be different.

Tips for a Perfect Mediterranean Salmon

• Cooking Time for a 2-Lb Fillet: While the recipe is written for a 2-pound salmon fillet, cooking times can vary slightly depending on the thickness. The recommended cooking time is 25-30 minutes, but it’s best to check for doneness using an instant-read thermometer inserted into the thickest part of the salmon. Aim for an internal temperature of 145°F (63°C) for perfectly cooked salmon.
• Frozen Salmon Friendly: This recipe works well with frozen salmon fillets! Just thaw the salmon completely in the refrigerator before using it, and pat it dry with paper towels to remove excess moisture. This ensures even cooking.
• Don’t Skip Patting Dry: Patting the salmon dry with paper towels before marinating removes excess moisture, which helps achieve crispy skin when baked.
• Parchment Paper Magic: Using parchment paper for this recipe creates a steam pouch that cooks the salmon and vegetables gently. It also makes cleanup a breeze! However, you can still cook the salmon uncovered if you don’t have parchment paper. Just be sure to grease the sheet pan to prevent sticking lightly.

What to Serve with Your Mediterranean Salmon

Pair your salmon with a light and refreshing salad like fattoush, Greek salad, lentil, and spinach salad, or a simple arugula and fennel salad. For a heartier option, choose flavorful Greek orzo with vegetables and feta, couscous with roasted vegetables, or aromatic lemon Greek rice. Feel free to experiment with other Mediterranean grains like quinoa or bulgur wheat, or keep it simple with roasted broccoli or Brussels sprouts.