Name: Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 pound baby potatoes, halved; 1 tablespoon extra virgin olive oil; Kosher salt and black pepper, to taste; 4 whole garlic cloves, smashed; 1 lemon, halved; 2 tablespoons extra virgin olive oil; 2 cloves garlic, finely chopped; 2 tablespoons fresh oregano, chopped; 1 teaspoon smoked paprika; 1 pinch red pepper flakes; Salt and black pepper, to taste; 4 (5-6 ounce) salmon fillets; 4 tablespoons salted butter, sliced into 6 pieces; 1 lemon, sliced; 1/3 cup extra virgin olive oil; 1/2 cup fresh parsley, chopped; 2 tablespoons fresh oregano, chopped; 1/2 cup fresh basil, chopped; 1/2 cup green olives, roughly chopped; 2 tablespoons champagne vinegar; 1 tablespoon fish sauce (optional); 4 cloves garlic, removed from pan and mashed into paste; Crushed red pepper, to taste; Salt, to taste; 4 ounces feta cheese, broken into chunks; Baby arugula, for serving

I absolutely love making this Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives Recipe because it combines fresh, vibrant flavors with effortless cooking all on one pan. The way the lemon and garlic infuse into the tender salmon and baby potatoes, paired with creamy feta and briny olives, always makes this dish a standout on my dinner table. It’s one of those recipes that feels both indulgent and wholesome, proving that healthy eating can be packed with incredible flavor and be so simple to prepare.

Why You'll Love This Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives Recipe

Ingredients You'll Need

Four pieces of cooked salmon arranged horizontally on a white white marbled surface, each piece topped with green herbs and black pepper. Around the salmon, there are several roasted yellow baby potatoes with seasoning, scattered unevenly. Thin lemon slices are grouped mainly near the bottom left and middle left edges. Two small white butter squares are placed under the middle salmon piece. There are also garlic cloves between the salmon and potatoes on the tray. The overall look is warm with a mix of orange, yellow, green, and light brown tones. photo taken with an iphone --ar 4:5 --v 7

From the moment I start cooking this recipe, I’m drawn to its incredible flavor balance. The zesty brightness of lemon perfectly complements the rich, buttery salmon, while the garlic adds that irresistible depth. Then, there’s the gorgeous contrast of salty feta and savory olives that elevate every bite. I honestly think this is a flavor profile that never gets old, and it’s one I find myself craving again and again.

What really sets this dish apart is how incredibly easy it is to make. I love recipes that don’t require hours of prep or tons of pots and pans, and this one fits the bill perfectly. Everything cooks together on one baking sheet, which saves me time and cleanup without sacrificing any taste or quality. Even on busy weeknights, I feel like I’m treating myself to a restaurant-worthy meal effortlessly.

This meal is perfect for so many occasions. I’ve served it for a casual family dinner that turned into a celebration and even brought it to holiday gatherings where it always impresses friends. Whether you’re looking for a weeknight meal that feels special or a crowd-pleaser for entertaining, this recipe never disappoints. Plus, it’s light yet satisfying, so it’s great year-round, no matter the season.

Ingredients You'll Need

The beauty of this recipe lies in its simple but impactful ingredients. Each one plays a crucial role, whether it’s adding texture, flavor, or visual appeal. I always appreciate that the ingredients are easy to find and come together to create a dish that looks as vibrant as it tastes.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Baby potatoes: They roast beautifully and soak up flavors, giving a tender bite with a crispy exterior.
Extra virgin olive oil: Essential for roasting and making the dressing, it adds richness and smoothness.
Garlic: Combining both finely chopped and whole cloves enhances the garlic flavor throughout the dish.
Lemons: Their juice and zest brighten the salmon and potatoes, balancing the dish’s richness wonderfully.
Salmon fillets: The star of the recipe, packed with healthy fats and a flaky texture.
Fresh herbs (oregano, parsley, basil): They bring freshness and a burst of green color to the plate.
Smoked paprika and red pepper flakes: They add a subtle smoky heat that gives the salmon extra character.
Salted butter: Melts over the salmon for a silky finish and a touch of indulgence.
Green olives: Provide a briny punch that contrasts beautifully with the creamy feta.
Champagne vinegar and fish sauce (optional): Together these deepen the dressing’s savory complexity.
Feta cheese: Adds a creamy, tangy element that pairs perfectly with the rest of the ingredients.
Baby arugula: Offers a peppery garnish that lightens and freshens the dish at serving.

Directions

Step 1: Preheat your oven to 425° F. Start by tossing the halved baby potatoes with 1 tablespoon of olive oil, then season generously with kosher salt and black pepper. Spread them out evenly on a rimmed baking sheet along with the lemon halves and whole smashed garlic cloves, and roast for about 20 minutes until the potatoes are tender and lightly golden.

Step 2: While the potatoes start roasting, mix together 2 tablespoons of olive oil, 2 cloves of finely chopped garlic, 2 tablespoons of chopped oregano, smoked paprika, red pepper flakes, and a pinch of salt and pepper in a shallow bowl. Coat the salmon fillets in this fragrant marinade by tossing them gently so the flavors really soak in.

Step 3: When the potatoes are ready, push them to one side of the baking sheet to make room for the salmon. Place the salmon fillets skin-side down on the other side, adding a couple of pats of salted butter on top of each filet. Arrange the lemon slices around the salmon, then return the pan to the oven and roast for an additional 10 to 20 minutes, depending on your preferred level of doneness. The salmon should flake easily with a fork but remain moist.

Step 4: While the salmon finishes cooking, prepare the dressing by whisking together the remaining ⅓ cup of olive oil, chopped parsley, 2 tablespoons of oregano, chopped basil, chopped green olives, champagne vinegar, and fish sauce if you’re using it. This dressing really pulls the whole dish together with vibrant herbaceous and tangy notes.

Step 5: Carefully remove the garlic cloves from the baking sheet and finely chop or mash them into a paste. Stir this garlicky paste into your dressing, then season with additional crushed red pepper and salt to taste. This step adds an amazing depth of savory garlic flavor without overpowering the other elements.

Step 6: To serve, divide the roasted salmon, potatoes, and lemon slices among plates. Gently crumble the feta cheese over everything, then generously spoon the dressing on top. Finally, add a handful of fresh baby arugula for a peppery crunch and bright color. Dig in and enjoy this stunning one-pan meal!

Servings and Timing

This recipe serves 4 people generously, making it perfect for a small family dinner or a cozy gathering with friends. The prep time is about 15 minutes, which is just enough to get everything ready without feeling rushed. The total cook time is around 40 minutes including the potatoes and salmon roasting, so you’re looking at about 55 minutes from start to finish. There’s no additional resting time needed, but I like to let the salmon sit a few minutes after cooking if I’m plating for guests to let the flavors settle beautifully.

How to Serve This Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives Recipe

I love serving this vibrant salmon dish with light, fresh side dishes to balance the richness. Roasted or steamed green vegetables like asparagus or green beans complement the lemony, garlicky notes perfectly. A crisp quinoa salad or even simple couscous dressed with olive oil and herbs also adds a lovely texture contrast. If I’m aiming for something heartier, I might add a creamy mashed cauliflower or a buttery risotto to the plate.

For presentation, I always try to plate the salmon neatly alongside the golden potatoes, making sure each serving gets a generous sprinkle of feta and olives for color and flavor bursts. Adding those fresh arugula leaves on top brightens the dish even more, and a few extra lemon wedges on the side invite guests to add some zing to their portion. I find that layering the components this way keeps everything balanced and visually inviting.

When it comes to drinks, a chilled glass of crisp Sauvignon Blanc or a light Pinot Grigio pairs wonderfully with this recipe’s fresh herbs and citrus. If I’m feeling festive, a sparkling rosé works amazingly well, too. For non-alcoholic options, sparkling water with a splash of lemon or a refreshing iced herbal tea enhances the bright, Mediterranean vibe of the meal. This dish shines for weeknight dinners but also elevates any holiday table or casual get-together – it’s truly versatile and approachable.

Variations

I love to personalize this Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives Recipe depending on what I have on hand or the flavors I’m craving. For example, if you can’t find fresh oregano or basil, dried herbs still work well – just reduce the amount since dried herbs tend to be more concentrated. You could also swap the baby potatoes for sweet potatoes to give a slightly sweeter, earthier twist.

If you’re looking to make this recipe gluten-free, you’re in luck because it already fits that diet perfectly as is. For those interested in a vegan version, I recommend substituting the salmon with firm tofu or tempeh and swapping the butter for a plant-based alternative, plus using vegan feta-style cheese. The olives and lemon still provide that punch of flavor, keeping it vibrant and satisfying.

For a different spin on the cooking method, I’ve experimented with grilling the salmon instead of roasting it in the oven. Marinate the fish with the same garlic and herb mix, then grill alongside the potatoes (which you can parboil first). This adds a smoky char that’s fantastic in the summer. Alternatively, pan-searing the salmon and then finishing it in the oven also works if you want a crispier exterior before bringing everything together on the sheet pan for the final assembly.

Storage and Reheating

Storing Leftovers

Leftovers from this recipe keep very well in the refrigerator when stored properly. I recommend transferring the salmon, potatoes, and any extra dressing into airtight containers to keep the flavors fresh and prevent any moisture loss. They’ll last up to 3 days refrigerated. To preserve texture, I usually add fresh arugula or feta at serving rather than storing them together with leftovers.

Freezing

While I generally don’t freeze cooked salmon dishes with fresh herbs and dressing because the texture and flavors can degrade, you can freeze the roasted potatoes separately if needed. Place them in a single layer in a freezer-safe container or bag and freeze for up to 1 month. When you’re ready, reheat gently in the oven to retain crispness. If freezing salmon, it’s best to do so before cooking to keep the best flavor and texture after thawing.

Reheating

The best way to reheat your leftovers is gently in the oven at around 300° F, covered loosely with foil to keep moisture in, for about 10-15 minutes until warmed through. Avoid microwaving if possible, as it can make the salmon dry and rubbery. Adding a splash of olive oil or a small pat of butter before reheating helps restore some lusciousness. You can refresh the dish by adding fresh herbs, a squeeze of lemon, or a little extra feta after warming.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just be sure to thaw it fully in the refrigerator overnight before preparing. Thawing ensures even cooking and better texture when roasting alongside your potatoes and other ingredients.

What if I don’t have champagne vinegar? What can I use instead?

No worries – you can substitute with white wine vinegar or even a light lemon juice for that bright acidic touch in the dressing. These alternatives maintain the vinegar’s tanginess that balances the herbs and olives nicely.

How do I know when the salmon is perfectly cooked?

I look for salmon that flakes easily with a fork but still feels slightly firm and moist inside. Cooking times can vary depending on thickness, so I start checking around 10 minutes and use a meat thermometer if I want to be precise (130-135° F for medium doneness).

Can I prepare this recipe ahead of time?

You can definitely prep parts of this recipe ahead. For instance, chop your herbs and make the dressing in advance, or parboil the potatoes so final roasting time is shorter. Just combine and roast salmon and potatoes close to serving for the freshest taste.

Is this recipe suitable for meal prep lunches?

Yes! It stores well in individual containers and holds up nicely when reheated. Just keep feta and arugula separate until ready to eat to maintain freshness and texture. It’s a flavorful, nutritious option that brightens up your midday meal.

Conclusion

I truly hope you’ll give this Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives Recipe a try soon because it’s one of those dishes I return to time and again for its unbeatable combination of ease, freshness, and deeply satisfying flavors. Cooking everything together on one pan feels so comforting, and the final result never fails to impress both family and guests. Trust me, once you taste the lemony, garlicky butter salmon with those bursts of feta and olives, this recipe will become a cherished favorite in your home just like it has in mine.

Why You'll Love This Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives Recipe

Ingredients You'll Need

Ingredients You'll Need

Directions

Servings and Timing

How to Serve This Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives Recipe

Variations