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.
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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.
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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
- 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
- 1/2 cup feta cheese crumbled
- 2 tablespoons parsley
- 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.
- 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