Sheet Pan Mediterranean Salmon Sheet Pan Mediterranean Salmon

Photography: Stacey Brandford | Food styling: Christopher St. Onge | Prop styling: Renée Drexler/Geary House

Make an impression with this one-pan Mediterranean salmon dinner that's perfectly light and healthy. 

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4 servings




Preheat oven to 425°F. Line baking sheet with parchment paper.

Vinaigrette: In bowl, whisk together oil, vinegar, mustard, shallot, salt and pepper. Reserve 1⁄4 cup in small bowl.

Arrange salmon, skin side down, on pre-pared pan; sprinkle with salt and pepper. Scatter haricots verts and cherry tomatoes around fish; drizzle vegetables with remaining Vinaigrette, tossing to coat.

Bake until fish flakes easily when tested and vegetables are tender, 12 to 15 minutes. Flake fish into large pieces. Sprinkle with parsley, olives and caper berries (if using). Divide fish and vegetables among plates; drizzle with reserved 1/4 cup Vinaigrette, if desired.


Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 402 mg
  • Sugars 4 g
  • Protein 22 g
  • Calories 312
  • Total fat 21 g
  • Potassium 713 mg
  • Cholesterol 54 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 10
  • Folate 31
  • Calcium 6
  • Vitamin A 18
  • Vitamin C 47
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Lunch & Dinner

Sheet Pan Mediterranean Salmon