Greek Sheet Pan Salmon with Lemon Potatoes : One-Pan, Mediterranean & Weeknight-Friendly

Greek Sheet Pan Salmon: Your New Favorite Weeknight Miracle

Hey there, friend! Let’s be real for a second. How many nights a week do you find yourself staring into the fridge, willing a delicious, healthy, and let’s be honest, easy dinner to magically appear? You’re craving something that feels a little fancy, like you really treated yourself, but you don’t have the energy for a mountain of dishes or a recipe with a steps list longer than your arm.

If you’re nodding along, then you, my friend, are in for the happiest of treats. I’m about to introduce you to your new kitchen bestie: my Greek Sheet Pan Salmon with Lemon Potatoes. This isn’t just a recipe; it’s a one-pan passport to the sun-drenched shores of the Mediterranean, right from your very own oven.

Imagine this: tender, flaky salmon fillets, seasoned with zesty lemon, punchy garlic, and earthy oregano, roasting alongside crispy, golden baby potatoes that have soaked up all those incredible flavors. The entire dish is bright, herby, and satisfying. But wait—we’re not stopping there. The real showstopper, the twist that will have everyone asking for the recipe, is a warm, tangy caper and feta vinaigrette that we drizzle over everything right at the end. It’s salty, briny, creamy, and it ties the whole dish together in the most unforgettable way.

So, tie on your favorite apron (the messy one with the good vibes, obviously), and let’s make a meal that’s as joyful to cook as it is to eat. This is weeknight cooking, upgraded.

A Taste of Sunshine: Where This Recipe Came From

This recipe always takes me back to a trip my husband and took to a tiny, family-run taverna on the island of Crete. We were sitting at a wobbly table overlooking the sea, and the air was thick with the scent of roasting garlic, lemon, and wild oregano. We ordered the “fish of the day,” and what arrived was a humble, sizzling pan of the most perfectly cooked salmon and potatoes I’d ever tasted. It was simple, honest food, but every bite was bursting with life and flavor.

When we got home, I became a woman obsessed. I spent weeks in my kitchen, trying to recreate that magical combination of flavors. My poor husband taste-tested so many versions he probably started dreaming in lemon and oregano! The breakthrough came when I remembered the little jar of briny capers and block of feta sitting in my fridge. I warmed them gently with a splash of vinegar and olive oil, and as soon as I drizzled it over the salmon… bam. There it was. That same sunny, vibrant, “close-your-eyes-and-you’re-there” feeling. It was my little piece of a Greek holiday, right on a Tuesday night.

Gathering Your Mediterranean Flavors

Here’s everything you’ll need to create this symphony of flavors. Don’t stress if you’re missing an item or two—I’ve included my favorite chef hacks and substitutions to make this work for you!

For the Sheet Pan:

• 4 salmon fillets (6 oz each): Look for fillets that are similar in thickness so they cook evenly. Skin-on or skin-off works, but I prefer skin-off for this recipe so the bottom gets nicely seasoned. Chef’s Insight: If your fillets are very thick, they might need an extra minute or two. If they’re thin, keep a close eye on them!
• 1.5 lbs baby potatoes, halved: Their small size and thin skin mean they roast up quickly and get deliciously crispy. Yukon Golds or red potatoes are also fantastic here. Substitution Tip: No baby potatoes? Just chop a couple of large russet or Yukon Gold potatoes into 1-inch chunks!
• 3 tbsp olive oil: This is the base of our flavor. A good extra virgin olive oil will add a lovely fruitiness. Chef’s Insight: Don’t be shy with the oil—it helps the potatoes get crispy and carries the herbs and garlic.
• Juice and zest of 1 lemon: The zest is packed with aromatic oils, and the juice gives us that bright, tangy punch. We’re using the whole lemon for maximum impact! Pro Tip: Zest your lemon before you juice it. It’s so much easier!
• 3 cloves garlic, minced: Because what’s a Mediterranean dish without garlic? It mellows and sweetens beautifully in the oven.
• 2 tsp dried oregano: Dried oregano is actually more authentic here than fresh! It has a more concentrated, earthy flavor that stands up to the heat of the oven. Substitution Tip: If you only have fresh, use 2 tablespoons, chopped.
• Salt & black pepper to taste: The essentials! Season generously at every stage.

For the Warm Caper-Feta Vinaigrette (The Magic Elixir!):

• 2 tbsp olive oil: We’ll use this to gently warm the capers and bloom their flavor.
• 2 tbsp capers, drained: These little flavor bombs add a salty, briny pop that cuts through the richness of the salmon. Chef’s Insight: If you have salt-packed capers, give them a quick rinse first!
• 1/3 cup crumbled feta: Use a good, block feta in brine for the best flavor and texture. It will soften but not fully melt into the vinaigrette, creating little creamy pockets.
• 1 tbsp white wine vinegar or red wine vinegar: This adds the necessary acidity to make our sauce a true vinaigrette. Substitution Tip: Fresh lemon juice works in a pinch, too!
• 1 tbsp lemon juice: A little extra zing to keep things bright.
• 1 tsp Dijon mustard: This is my secret weapon! It helps emulsify the vinaigrette and adds a subtle depth of flavor.
• Pinch of red pepper flakes (optional): For just a hint of warmth. Leave it out if you’re sensitive to spice.

Let’s Get Cooking: Your Foolproof Steps to Perfection

Ready to work some one-pan magic? Follow these steps, and you’ll have a restaurant-quality meal with minimal cleanup. I’m right here with you, talking you through every step!

1. Preheat and Prep: First things first, crank that oven to 400°F (200°C). A hot oven is the key to getting our potatoes crispy and our salmon perfectly cooked. While it’s heating, halve your baby potatoes. If they’re on the larger side, don’t be afraid to quarter them so they’re all roughly the same size—this is the secret to even cooking!
2. Coat Those Spuds: In a large bowl (or right on the sheet pan if you’re feeling efficient!), toss the potato halves with 2 tablespoons of olive oil, the lemon zest, minced garlic, dried oregano, and a good pinch of salt and pepper. Get your hands in there and make sure every single potato piece is glistening and coated in all that herby, garlicky goodness. Chef’s Hack: Using your hands is the best tool for ensuring an even coat!
3. Roast the Potatoes: Spread the potatoes out in a single layer on your sheet pan. Giving them space is crucial for crispiness! If they’re all crowded together, they’ll steam instead of roast. Pop them into the preheated oven and let them roast for 20 minutes. You’ll know they’re ready for the next step when you can easily pierce one with a fork and the edges are starting to turn a beautiful golden brown.
4. Add the Salmon: Carefully pull the hot sheet pan out of the oven. Using a spatula or tongs, push the potatoes towards the sides of the pan, creating a clear space in the center for our star ingredient: the salmon! Place the salmon fillets in that empty space. Drizzle them with the remaining 1 tablespoon of olive oil and the juice from your lemon. Give each fillet a generous sprinkle of salt, pepper, and a little extra oregano if you’re feeling fancy. Pro Tip: Pat your salmon fillets dry with a paper towel before seasoning. This helps the skin get extra crispy (if using skin-on) and ensures the seasoning sticks.
5. Finish the Roast: Slide the pan back into the oven and roast for another 12-15 minutes. The cooking time will depend on the thickness of your fillets. You’re looking for salmon that is opaque throughout and flakes easily with a fork. The potatoes should be deeply golden and tender.
6. Whip Up the Vinaigrette: While the salmon and potatoes are doing their final roast, let’s make that incredible sauce! Heat 2 tablespoons of olive oil in a small skillet over low heat. Add the drained capers and let them sizzle gently for just 1-2 minutes. This quick cook takes the edge off and makes them wonderfully fragrant. Remove the skillet from the heat. Immediately stir in the crumbled feta, vinegar, 1 tablespoon of lemon juice, Dijon mustard, and the optional red pepper flakes. Stir it all together—it will be a chunky, glorious, warm vinaigrette. Chef’s Hack: The residual heat from the pan and oil will soften the feta just enough without making it greasy.
7. The Grand Finale: Take the finished sheet pan out of the oven. The smell will be absolutely incredible! Immediately spoon that warm caper-feta vinaigrette right over the top of the salmon fillets. Let it drizzle down onto the potatoes a bit, too. This is the moment it all comes together.

How to Serve This Stunning Dish

Presentation is part of the fun! You’ve made something beautiful, so let’s show it off. I love serving this dish family-style, right on the sheet pan (use a trivet!), for a casual, “dig in!” kind of vibe. It makes everyone feel at home.

For a more plated look, use a wide spatula to place a salmon fillet on each plate, then surround it with a generous portion of those crispy lemon potatoes. Be sure to scrape up every last bit of the vinaigrette and those crispy bits from the pan—that’s where the flavor gold is! Drizzle any remaining vinaigrette from the skillet over everything.

To round out the meal, this dish screams for something fresh and green. A simple arugula salad with a lemon vinaigrette, some steamed asparagus, or my quick Horiatiki-style Greek salad with tomatoes, cucumber, red onion, and olives would be absolutely perfect. And don’t forget a few extra lemon wedges on the side for squeezing.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is how adaptable it is! Play with your food—it’s how the best kitchen creations are born.

• Herb Lover’s Dream: Swap the dried oregano for 1 tablespoon of fresh chopped dill. Its light, grassy flavor is a classic pairing with salmon and lemon.
• Spice It Up: Add 1/2 teaspoon of smoked paprika to the potato seasoning mix. It adds a beautiful color and a subtle, smoky depth that is just divine.
• Veggie Power: This is a great recipe for cleaning out the veggie drawer! Add some chopped bell peppers, red onion wedges, or cherry tomatoes to the pan when you add the potatoes. They’ll roast up beautifully.
• Dairy-Free/Different Protein: For a dairy-free version, simply omit the feta from the vinaigrette. It will still be wonderfully tangy from the capers and lemon! You can also use this same method with chicken breasts (just increase the cooking time by 5-10 minutes, depending on size) or large shrimp (cook for just 5-7 minutes in the final stage).
• Keto/Low-Carb: Ditch the potatoes and replace them with cauliflower florets! They’ll soak up the flavors just as well and become tender and slightly caramelized.

From My Kitchen to Yours: A Few Parting Thoughts

This recipe has become such a staple in my house that I’ve lost count of how many times I’ve made it. It’s my go-to for easy weeknights, but it’s also fancy enough for when we have friends over. I love how the vinaigrette makes it feel special every single time.

One of my favorite kitchen memories is of the first time I made this for my best friend. She took one bite, closed her eyes, and said, “Okay, you’re not allowed to ever lose this recipe.” I knew right then it was a keeper. The recipe has evolved a bit since that first attempt—the Dijon mustard was a later addition that really perfected the vinaigrette—but the soul of it, that sunny, Greek taverna feeling, has remained the same.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so I’ve gathered the most common ones here to help you out!

Q: My potatoes aren’t getting crispy. What am I doing wrong?
A: The number one culprit is overcrowding the pan! Make sure your potatoes are in a single layer with a little space between them. If they’re piled on top of each other, they’ll steam. Also, ensure your oven is fully preheated before they go in.

Q: How can I tell when the salmon is perfectly cooked?
A: The best test is the flake test. Gently press the top of a salmon fillet with a fork. If it flakes apart easily and the flesh is opaque all the way through, it’s done. An instant-read thermometer inserted into the thickest part should read 125-130°F for medium-rare or 135-140°F for medium. Remember, it will continue to cook a bit after you take it out of the oven!

Q: Can I make this with frozen salmon?
A: You can, but you MUST thaw it completely first. Pat it very dry with paper towels. If you put frozen salmon on the hot pan, it will release a ton of water and you’ll end up with steamed, soggy fish and potatoes.

Q: How do I store and reheat leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I highly recommend using an oven or toaster oven at 300°F until just warm. The microwave can make the salmon rubbery and the potatoes soft.

Nourishing Your Body & Soul

I always say that food should be both delicious and nourishing, and this dish is a perfect example! It’s a powerhouse of nutrients that will leave you feeling satisfied and energized.

Salmon is packed with high-quality protein and is one of the best natural sources of Omega-3 fatty acids, which are fantastic for heart and brain health. The olive oil provides healthy monounsaturated fats, and the potatoes are a great source of complex carbohydrates for sustained energy, plus potassium and vitamin C. The lemon and garlic aren’t just for flavor—they bring a boost of antioxidants and vitamin C, too!