Description
This vibrant Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives is an easy, flavorful one-pan meal perfect for weeknights or entertaining. Tender baby potatoes roast alongside juicy salmon fillets coated in a zesty lemon garlic butter sauce, then finished with a fresh herb, olive, and feta dressing for a Mediterranean twist. The combination of smoky paprika, fresh oregano, and tangy olives elevates simple ingredients into a deliciously balanced dish bursting with bright citrus notes and rich butteriness.
Ingredients
Potatoes and Roasting
- 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
Salmon and Seasoning
- 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
Dressing
- 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
To Serve
- 4 ounces feta cheese, broken into chunks
- Baby arugula, for serving
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 425°F. On a rimmed baking sheet, toss the halved baby potatoes with 1 tablespoon olive oil, salt, and black pepper. Arrange the lemon halves and smashed garlic cloves evenly around the potatoes. Bake for 20 minutes or until the potatoes are tender.
- Prepare Salmon Marinade: In a shallow bowl, combine 2 tablespoons olive oil, 2 finely chopped garlic cloves, 2 tablespoons chopped oregano, smoked paprika, red pepper flakes, and a pinch each of salt and black pepper. Add the salmon fillets and toss gently to coat them evenly with the marinade.
- Roast Salmon and Potatoes Together: Remove the baking sheet from the oven and push the roasted potatoes to one side. Place the marinated salmon fillets on the other side of the pan and top each with a couple of butter slices. Arrange the lemon slices around the salmon. Return the pan to the oven and roast for an additional 10 to 20 minutes, or until the salmon is cooked to your preferred doneness.
- Make the Herb Dressing: While the salmon roasts, combine the remaining 1/3 cup olive oil, chopped parsley, 2 tablespoons oregano, chopped basil, chopped green olives, champagne vinegar, and optional fish sauce in a bowl. Mix well.
- Incorporate Garlic Paste: Remove the roasted garlic cloves from the baking sheet, finely chop or mash them into a paste. Stir this garlic paste into the dressing mixture. Season the dressing with crushed red pepper and salt to taste.
- Serve the Dish: Divide the roasted salmon, potatoes, and lemon slices among plates. Crumble the feta cheese around the salmon, then drizzle the herb dressing over everything. Garnish with a handful of baby arugula. Serve immediately and enjoy!
Notes
- You can omit the fish sauce if you prefer a vegetarian-friendly dressing.
- Adjust red pepper flakes in the salmon marinade and dressing to control the heat level.
- Salmon can be cooked to your liking; aim for an internal temperature of 125-130°F for medium-rare.
- For a dairy-free version, replace butter with olive oil and omit feta cheese.
- Use fresh herbs for the most vibrant flavor; dried herbs can be substituted but reduce quantities accordingly.
