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This Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives is a flavorful update to the classic salmon dinner. Baby potatoes roasted alongside herby, lemon, and garlic roasted salmon. Topped with a tangy and slightly salty olive and feta dressing. It’s a touch buttery, colorful, healthy, and beyond delicious. The perfect dinner to serve any night of the week. Or incorporate this healthy recipe into your weekly meal prep and enjoy it for lunches and dinners throughout the week.
It might have taken the whole month of January, but we finally have a new seafood recipe to talk about it! I will be the very first to admit that it’s been a minute since my last recipe with fish. Actually, it’s been since August, so quite a while.
I fell into a bit of a chicken and vegetarian focused recipe habit and I am just now breaking out. The truth is that I cook for the people around me and with everyone being in town the last few months, I’ve been cooking their favorites. And the thing is, around here, fish just isn’t one of them. The good news is that I’m breaking out today and I’m back with one of my favorite salmon recipes.
This sheet pan salmon is hard not to love.
For one, the flavor is delicious. Two, it’s the easiest to put together, making it perfect for busy weeknights.
The details.
You guys know how much I love an all-in-one dinner, so just like most of my other sheet pan recipes, I also included potatoes with this salmon. I like to start roasting the potatoes before the salmon is added to the pan to ensure that they have enough time in the oven to fully cook.
I keep the potatoes simple and just toss them with olive oil, salt, and pepper.
Now, on that same sheet pan, add the lemon halves and a handful of whole garlic cloves. Roast in the oven until the potatoes start to soften. If your lemons or your garlic cloves are on the smaller side, they may cook up faster than the potatoes. So just keep an eye on things towards the end.
That’s part one….
While the potatoes get a head start cooking, rub the salmon with a little smoked paprika and fresh oregano. Pull the potatoes out of the oven, slide them to one side of the pan, and add the salmon to the other side.
Put the pan back in the oven and roast until the salmon reaches your preferred doneness, for me, it’s usually about ten minutes.
The dressing.
While everything is roasting, you can start working on the olive dressing. It’s an herby mix of parsley, basil, oregano, and all that roasted garlic from the sheet pan. Once the garlic is finished cooking, finely chop it/mash it and stir it into the dressing along with the olives.
My secret ingredient is a splash of fish sauce…if you enjoy it. Many recipes will use anchovies in their dressings, but I find anchovies annoying to work with. Fish sauce works in a pinch (its only ingredients are anchovies, water, and salt).
Finishing it up…
Once the salmon is finished I simply leave it on the sheet pan, remove the garlic, finish up the dressing, and add chunks of feta cheese to the warm salmon.
Then spoon the dressing over the salmon and cheese, and serve with the potatoes on the side. And that’s it. It’s not hard or time-consuming but leaves you with a complete all-in-one dinner and a pretty healthy one too.
The only thing I’d add is a good piece of crusty bread for moping up the garlic butter and sauce. You could also do a side salad for some greens!
It’s pretty, kind of fancy, yet still simple. The salmon is perfectly buttery, herby, and garlicky, and the olives on top add a fresh, herby tang.
Looking for other seafood dinners? Here are a few to try:
20 Minute Honey Garlic Butter Shrimp
Garlic Butter Creamed Spinach Salmon
20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa
Lastly, if you make this Sheet Pan Roasted Lemon Garlic Butter Salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives
Servings: 4
Calories Per Serving: 681 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound baby potatoes, halved
- 1/4 cup + 3 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 6 cloves garlic, 2 finely chopped, plus 4 whole cloves
- 2 lemons, 1 halved and 1 sliced
- 4 (5-6 ounce) salmon fillets
- 1/4 cup chopped fresh oregano
- 1 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 4 tablespoons salted butter, sliced into 6 pieces
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup green olives, roughly chopped
- 2 tablespoons champagne vinegar
- 1 tablespoon fish sauce (optional)
- 4 ounces feta cheese, broken into chunks
- baby arugula, for serving
Instructions
- 1. Preheat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoons olive oil. Season with salt and black pepper. Arrange the lemon halves and smashed garlic cloves around the potatoes. Bake 20 minutes, or until tender. 2. In a shallow bowl, combine 2 tablespoons olive oil, 2 cloves chopped garlic, 2 tablespoons oregano, the paprika, the red pepper flakes, and a pinch each of salt and pepper. Add the salmon and toss to coat. 3. Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side, add a couple pats of butter to each filet. Arrange the lemon slices around the salmon. Return the pan to oven and bake for 10 to 20 minutes, until the salmon reaches desired doneness.4. To make the dressing. Combine the remaining 1/3 cup olive oil, the parsley, 2 tablespoons oregano, the basil, olives, vinegar, and fish sauce (if using).5. Remove the garlic cloves from the baking sheet. Finely chop/mash the garlic into a paste, stir the garlic into the dressing. Season with crushed red pepper and salt.6. To serve, divide the salmon, potatoes, and lemon slices between plates. Gently crumble the feta around the salmon, then spoon the dressing over everything. Add a handful of arugula. Eat and enjoy!
This post was originally published on January 28, 2021
Looks amazing! Do you think marinating the salmon in the sauce overnight would deepen the flavors or overwhelm the salmon?
Hey there,
I think that would be totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for a friend last night and it was incredible. I threw some broccoli in the pan when I started the potatoes and thy was a nice (and super easy) addition to the meal. The flavors are really great together—the feta, olives, lemon and herbs. So Mediterranean and fresh. Goat cheese would be fun to add instead of the feta.
Hey Amy,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Amazing flavors! Everything worked so well together, and it was super easy to make. Delicious 🙂
Hey Holly,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
I made this for our evening meal tonight, it was very nice, very tasty, I will make it again.
Hey Carole,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Excellent!!! Made this tonight and while I didn’t have all fresh herbs it came out great with dried. Will definitely make this again!!
Hey Cyndi,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Just made this recipe and it was amazing! Best salmon I’ve ever cooked!
Hey Molly,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
This was delicious! I served it on a bed of arugula. My husband cannot stop raving about this dish. ?. All of the flavors compliment each other. I did not use fish sauce only because I didn’t have any.
Hey Jean,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Hi! This turned out delicious And I followed the recipe exactly except I subbed sherry vinegar for champagne vinegar because it’s what I had. My question is, I had to make ahead and I’m wondering the best way to store and reheat. I haven’t added the feta or dressing, assume I should add those after I reheat the fish and potatoes?
Hey Kirsten,
I am so glad this recipe was enjoyed, yes I would add the feta and dressing after you reheat the fish and potatoes. xTieghan
Hi Tieghan
As usual, looks awesome!
Can I sub white wine vinegar for the champagne vineagar you have in this recipe?
thanks!
Linda
Hey Linda,
Yes, white wine vinegar will be great to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How can I find back to the quick video guide you made for this recipe you posted on Instagram Story? ??
Hey Mette,
So sorry, that story is no longer available. I hope you love the recipe, please let me know if you have any other questions! xTieghan
A delicious meal with great flavours. I’m not a huge salmon fan but this something that I will definitely do again although perhaps cut back on the oil/and or butter which I found a bit overwhelming. Highly recommended nonetheless.
Hey Pamela,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Made this recipe tonight! It is absolutely delicious. Layers and layers of flavour ? I subbed the champagne vinegar for white wine vinegar and it was still amazing. More sheet pan ideas please! Xo
Hey Charlotte,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Made this tonight. It was a hit! I don’t like olives so I left them out and the dressing was still yummy.
Hey Jennifer,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
I made this tonight but added broccoli to the potatoes. It is our new favorite meal. I can’t get over how great the feta went with the fish and potatoes. Thank you for sharing.
Hey Lee,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
What kind of green olives did you choose to use? You are incredible. I so enjoy your blog, pictures and recipes!
Hey Marla,
I used greek green olives. I hope you love the recipe, please let me know if you have any other questions! xTieghan