This Mediterranean salmon sheet pan dinner has roasted brussels sprouts, fennel, and red onion. Drizzled in balsamic vinegar and sprinkled with feta cheese, it’s tangy, briny and flavorful.
Sheet pan dinners mean two things for us: easy to make and easy to clean up! This Mediterranean salmon recipe does not disappoint in either of those areas and neither do Sheet Pan Chicken Fajitas or Lemon Pepper Salmon Sheet Pan dinner.
With tender salmon, roasted brussels sprouts, fennel (which is underrated but SO GOOD roasted), potatoes and red onions, this is a well-rounded meal with healthy proteins, carbohydrates and vegetables.
Drizzled in balsamic vinegar, they have subtle tangy flavor. Before serving, we sprinkle with feta cheese, which adds a nice, briny and salty flavor to all of the ingredients. So good!
Reasons you will ♡ this Salmon Sheet Pan Dinner
Ingredients we’ll need
- Salmon – four 4 ounce salmon filets; try to cut them into equal-sized portions so they cook through evenly
- Seasoning – balsamic vinegar, olive oil, minced garlic, and salt
- Baby potatoes – 1 pound, cut small (in quarters) so that they cook through in 25 minutes
- Vegetables – sliced fennel bulb, halved brussels sprouts (remove the bottom stem), and a small red onion
Start the potatoes first
Since brussels sprouts, fennel, red onion, and salmon all cook through quickly, it’s important to get the potatoes started first. You’re also going to want the potatoes to be cut quite small (4-6 pieces per baby potato) so they fully cook through in 30 minutes.
After a 15 minute head start in the oven, we will add the salmon, brussels sprouts, fennel, and red onion for the last 15 minutes in the oven.
Don’t overcrowd the pan
You may want to use two sheet pans to cook this Mediterranean sheet pan dinner, as it will ensure that you do not overcrowd your pan. If there is not enough space between the salmon, potatoes, and other vegetables, the air cannot circulate properly, and the moisture that comes off of the vegetables as they cook will cause everything to steam rather than roast.
Find my favorite sheet pans in my shop.
Flavor boosters
Before cooking, the potatoes, salmon, and vegetables are coated in a mixture of balsamic vinegar, olive oil, garlic, and salt. The oil helps the vegetables and salmon brown slightly while cooking, providing added flavor, while the balsamic vinegar and garlic give a depth and dimension to the ingredients.
The final touch is to sprinkle the sheet pan with feta cheese, and if you want even more balsamic flavor, I’d highly recommend drizzling with this 2-ingredient balsamic reduction.
Meal prep + Storage Tips
This sheet pan dinner can be partially prepped ahead, and leftovers also keep:
- Ingredient prep – chop the brussels sprouts, onion, and fennel up to 4 days ahead; store in an airtight container. Shake the sauce up to 7 days ahead and store it in the fridge. Do not cut potatoes ahead as they will brown.
- Leftovers – store in an airtight container in the fridge for up to 4 days (I personally would eat the fish within 2 days as I find the flavors to go downhill after that).
- Reheat – in the microwave or frying pan until steaming hot. Do not reheat more than once.
Find my favorite meal prep containers here.
Swaps + Substitutions
- Swap salmon for boneless chicken thighs or chicken breast (bake for 25 minutes total).
- Swap the potatoes for shelf-stable gnocchi or sweet potatoes.
- Swap the balsamic vinegar for lemon-herb seasoning.
- If you are an olive lover, consider adding them on to serve.
More easy and delicious sheet pan recipes
- Sheet Pan Breakfast Bake
- 19 Tasty Meal Prep Sheet Pan Recipes
- Jamaican Chicken Sheet Pan Dinner
- Easy Pesto Chicken Pita Recipe
- Rosemary Roasted Root Vegetables
- Balsamic Roasted Brussels Sprouts
Mediterranean Salmon Sheet Pan Dinner
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 6 cloves garlic minced
- 1/2 teaspoon salt
- 1 lb baby potatoes cut into quarters (cut the larger ones into 6)
- 16 oz salmon cut into 4 portions
- 2.5 cups fennel thinly sliced
- 2.5 cups brussels sprouts halved
- 1 small red onion cut into wedges
To Serve:
- 1/2 cup feta cheese crumbled
- 2 tablespoons parsley
Instructions
- Heat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- Shake together the balsamic vinegar, olive oil, garlic and salt.
- Toss the potatoes in ⅓ of the mixture and arrange on one of the baking sheets.
- Bake for 15 minutes, then stir them up and return to the oven.
- Arrange the salmon on the second baking sheet, drizzle with ⅓ of the balsamic vinegar mixture.
- Toss the veggies in the remaining balsamic mixture and arrange around the salmon. Bake for 12-15 minutes, until everything is cooked through.
- Sprinkle with feta cheese and parsley and serve.
Notes
- leftovers can be kept in an air tight container in the fridge for up to 4 days (I personally prefer to eat fish within 2 days though)
- reheat in the microwave until steaming hot
- shake up the sauce up to 7 days ahead
- chop the brussels, fennel and red onion up to 4 days ahead
- do not cut potatoes ahead as they will brown
Roxy
I just tried this and it was awesome! I made it with asparagus instead of brussels sprouts and baby rainbow potatoes. Literally no chopping, it was glorious! Thank you!
Denise
Awesome, so glad you liked it Roxy, and hurray for no chopping!
Sabrina Zaragoza
Thank God for letting me see your blog :(( I am too tired of eating fast-food everyday, but I do not have much time for cooking and cleaning my kitchen.
But, thanks to your post, my dinner today is different. I finally eat something tasty and healthy. Thank you so much for sharing such a helpful recipe!!!!
Denise
What an amazing comment! THank you so much, Sabrina!
Cyndi - My Kitchen Craze
Happy belated birthday to Kai!! Hope he loved eating his cake and got spoiled rotten!
Can I just say that I’m obsessed with this recipe! I love salmon and then you make it a one sheet meal. SCORE! This is right up my alley. Can not wait to try it out!
Kristine @ Kristine's Kitchen
Happy Birthday, Kai!!! The time really does go so fast, doesn’t it?
I love sheet pan dinners, mainly for the easy clean up. 😉 I love that you add feta cheese to this once it comes out of the oven!
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Happy birthday to your little guy! 3 is such a fun age! This salmon dinner looks amazing, loving the Mediterranean flavors!
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Hope your little boy had a wonderful birthday!
I absolutely love the flavors in this sheet pan dinner!
Helen @ Scrummy Lane
Love your 30-minute meals, Denise, because we like to have 30-minute Monday, Tuesday, Wednesday and Friday too, so I need plenty of ideas!
Coincidentally, I’m making something similar to this for this evening’s dinner – I roast Mediterranean veggies, then add the salmon and some cherry tomatoes for the last 10 minutes. Mmm!
I love your fennel and feta additions!
Kelly
Aaw Happy Happy Birthday to Kai!! Three is such a fun age! I hope you guys have a great time celebrating and he loves his cake! This salmon looks SO amazing, Denise! Seriously LOVE everything on this pan and yay for fennel!
Sarah @Whole and Heavenly Oven
I can’t believe Kai is three already!! I hope he has a great birthday! And this salmon is SO freaking up my alley! Love that it’s an entire meal-in-one so I can spend more time eating it!
marcie
Happy birthday to Kai! Three is such an adorable age…although mine got a little stubborn. haha I love sheet pan dinners and salmon with mediterranean flavors sounds incredible!
Denise
Aww thanks Marcie! He’s DEFINITELY stubborn. Like his Mommma. LOL!!
Liz @ Floating Kitchen
Awww…happy birthday to the little man. I’d be pretty excited about having cake with my grandma too, if I was him! :-). I’m totally obsessed with fennel. It’s delicious raw and I could basically just eat an entire bulb like an apple. YUM! I bet it’s great with this salmon!
Denise
Thanks Liz! He was very upset when he found out he had to share the cake with everyone. LOL!
Gayle @ Pumpkin 'N Spice
Happy birthday to Kai! He’s at the perfect age for birthday celebrations. I hope he has a blast tomorrow! And yay for salmon sheet pan dinners! This looks SO good, Denise! It’s been forever since I’ve made a sheet pan meal, so I’m adding this to my list!
Denise
Thanks Gayle! 3 is fun…and not fun at the same time LOL. He says some pretty funny things though.