Simple Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives

If you ask me, sheet pan dinners are one of the best weeknight solutions out there.

This Mediterranean-inspired meal brings together buttery salmon with roasted potatoes and a fresh herb sauce that really makes the whole thing pop. The fish gets coated in a garlic-lemon butter mixture with oregano and paprika, while smashed garlic cloves and lemon slices roast right alongside everything.

The real star here is the herb topping—a mix of parsley, basil, and oregano with chopped green olives, a splash of champagne vinegar, and fish sauce for that savory depth. Crumbled feta and peppery arugula finish it off.

It’s a complete dinner that comes together on one pan, perfect for busy nights when you want something that feels special without all the fuss.

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this sheet pan recipe, you can use skin-on or skinless fillets depending on your preference, though skin-on will help the fish hold together better during roasting. Try to pick fillets that are roughly the same thickness so they cook evenly on the pan.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Salmon fillets: While salmon is ideal here, you can use other firm fish like arctic char, trout, or even cod. Just adjust the cooking time since thinner fillets will cook faster – check for doneness a few minutes earlier.
• Potatoes: Any potato variety works well. Try Yukon golds, red potatoes, or fingerlings. Sweet potatoes are also a nice option, though they’ll add a touch of sweetness to the dish.
• Champagne vinegar: Don’t have champagne vinegar? White wine vinegar or apple cider vinegar will do the trick. You can even use fresh lemon juice for extra citrus flavor.
• Fish sauce: If fish sauce isn’t your thing, substitute with soy sauce or Worcestershire sauce for that savory depth. Start with half the amount and taste as you go.
• Fresh herbs: The parsley, basil, and oregano combo is great, but you can mix things up with dill, cilantro, or mint. Dried herbs work too – just use about one-third of the amount called for.
• Feta cheese: Goat cheese or ricotta salata make good alternatives if you’re out of feta. Each brings a slightly different flavor but still adds that creamy, tangy element.
• Green olives: Kalamata or black olives work just as well if that’s what you prefer or have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sheet pan salmon is overcooking it, which turns the fish dry and chalky – salmon is done when it reaches 125°F in the thickest part and still looks slightly translucent in the center, as it will continue cooking after you remove it from the oven.

Another common error is cutting your potatoes too thick, which means they won’t get tender in the initial 20-minute roasting time, so aim for pieces about 1/2-inch thick or smaller.

Don’t skip squeezing those roasted garlic cloves and lemons before serving – the caramelized garlic adds incredible depth to the herb dressing, and the roasted lemon juice is sweeter and less harsh than raw lemon.

Finally, make sure to give your salmon fillets enough space on the pan and avoid placing them directly on top of the potatoes, as this creates steam and prevents that nice golden crust from forming on the fish.

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What to Serve With Salmon?

This sheet pan salmon already has potatoes built right in, so you’ve got a complete meal without much extra effort. If you want to bulk things up a bit, serve it over a bed of couscous, orzo, or white rice to soak up all that lemony garlic butter. A simple cucumber and tomato salad with a light vinaigrette makes a nice refreshing side that won’t compete with the Mediterranean flavors. You could also add some warm pita bread or crusty baguette slices on the side for scooping up the feta, olives, and herbs.

Storage Instructions

Store: Keep your leftover salmon and potatoes in separate airtight containers in the fridge for up to 3 days. The salmon stays moist and the flavors actually get even better overnight! I like to store the herbs and feta separately so they stay fresh and you can add them when you’re ready to eat.

Reheat: Warm the potatoes in a 350°F oven for about 10 minutes until heated through. For the salmon, I prefer eating it cold or at room temperature since reheating can dry it out, but if you want it warm, just microwave on low power for 30-45 seconds. You can also flake the cold salmon over the arugula for a quick lunch salad.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2550
• Protein: 140-160 g
• Fat: 160-175 g
• Carbohydrates: 105-120 g

Ingredients

For the roasted vegetables and salmon:

• 1 lb potatoes (Yukon Gold or red potatoes work well, cut into 1-inch chunks)
• 1.5 tbsp olive oil (I like California Olive Ranch extra virgin olive oil)
• salt to taste
• black pepper to taste (freshly ground for best flavor)
• 7 garlic cloves (peeled and smashed)
• 2 lemons
• 4 salmon fillets (about 6 oz each, skin-on or off)
• 4 tbsp butter

For the salmon marinade:

• 2.5 tbsp olive oil
• 3 garlic cloves (minced for even distribution)
• 2.5 tbsp oregano (dried, or 5 tbsp fresh)
• 1 tsp paprika
• 0.25 tsp red pepper flakes (for a subtle kick)
• salt to taste
• black pepper to taste
• 0.5 tsp honey (for a hint of sweetness)

For the herb dressing:

• 0.4 cup olive oil (a good quality extra virgin olive oil is best here)
• 0.5 cup parsley
• 2.5 tbsp oregano
• 0.5 cup basil (fresh, torn or roughly chopped)
• 0.5 cup green olives (pitted and roughly chopped)
• 2 tbsp champagne vinegar
• 1 tbsp fish sauce
• red pepper flakes to taste
• salt to taste

For serving:

• 4 oz feta (crumbled)
• arugula (fresh, for a peppery contrast)

Step 1: Prepare Potatoes and Start Roasting

• 1 lb potatoes, cut into 1-inch chunks
• 1.5 tbsp olive oil
• salt to taste
• black pepper to taste
• 7 garlic cloves, peeled and smashed
• 1 lemon, halved

Preheat your oven to 425°F.

Cut potatoes into 1-inch chunks and toss them on a sheet pan with 1.5 tablespoons of olive oil, salt, and pepper.

Scatter the smashed garlic cloves and lemon halves around the potatoes.

Roast for 20 minutes until the potatoes are just beginning to soften.

This head start ensures the potatoes will be perfectly tender by the time the salmon finishes cooking.

Step 2: Make Salmon Seasoning Paste

• 2.5 tbsp olive oil
• 3 garlic cloves, minced
• 2.5 tbsp dried oregano
• 1 tsp smoked paprika
• 0.25 tsp red pepper flakes
• salt to taste
• black pepper to taste
• 0.5 tsp honey

While potatoes roast, combine 2.5 tablespoons olive oil, 3 minced garlic cloves, 2.5 tablespoons dried oregano, smoked paprika, red pepper flakes, salt, pepper, and honey in a bowl.

This aromatic paste will coat the salmon fillets and infuse them with flavor as they cook.

I like to use dried oregano here because it stays crisp and concentrated, while fresh herbs will go into the finishing dressing.

Step 3: Coat Salmon and Arrange on Sheet Pan

• salmon seasoning paste from Step 2
• 4 salmon fillets, 6 oz each
• 4 tbsp butter
• 1 lemon, sliced into rounds

Remove the sheet pan from the oven after 20 minutes.

Push the potatoes to one side of the pan.

Rub each salmon fillet with the seasoning paste from Step 2, then place them on the empty side of the pan.

Top each fillet with 1 tablespoon of butter and arrange lemon slices around the salmon.

Return the pan to the oven and roast for 10-20 minutes depending on fillet thickness—the salmon should flake easily with a fork when done.

Step 4: Prepare the Herb and Olive Oil Dressing

• 0.4 cup olive oil
• 0.5 cup fresh parsley, finely chopped
• 2.5 tbsp fresh oregano, finely chopped
• 0.5 cup fresh basil, torn or roughly chopped
• 0.5 cup green olives, pitted and roughly chopped
• 2 tbsp champagne vinegar
• 1 tbsp fish sauce
• red pepper flakes to taste
• salt to taste

While salmon cooks, make the finishing dressing.

Whisk together 0.4 cup of extra virgin olive oil, fresh chopped parsley, 2.5 tablespoons fresh oregano, torn basil, chopped green olives, champagne vinegar, and fish sauce in a bowl.

The fish sauce adds depth and umami without making the dressing taste fishy—trust it and use it!

Set the dressing aside.

Step 5: Finish the Dressing with Roasted Garlic

• roasted garlic cloves from Step 1
• herb and olive oil dressing from Step 4

Once salmon is cooked through, carefully remove the roasted garlic cloves from the sheet pan and chop them into a paste.

Stir the garlic paste into the dressing from Step 4 and adjust seasoning with additional salt and red pepper flakes if desired.

The roasted garlic becomes sweet and mellow, which balances the bright fresh herbs perfectly.

Step 6: Plate and Serve

• roasted potatoes from Step 1
• cooked salmon fillets from Step 3
• roasted lemon slices from Step 1
• 4 oz feta, crumbled
• garlic herb dressing from Step 5
• fresh arugula for garnish

Divide the roasted potatoes and salmon fillets among serving plates, keeping some of the lemon slices on the plate.

Scatter crumbled feta around the salmon, then generously spoon the finished garlic herb dressing over the salmon, potatoes, and feta.

Top with fresh arugula for a peppery contrast that cuts through the richness of the butter and feta.

Simple Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives

Delicious Simple Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 2450 kcal

Ingredients

  

For the roasted vegetables and salmon::

• 1 lb potatoes (Yukon Gold or red potatoes work well, cut into 1-inch chunks)
• 1.5 tbsp olive oil (I like California Olive Ranch extra virgin olive oil)
• salt to taste
• black pepper to taste (freshly ground for best flavor)
• 7 garlic cloves (peeled and smashed)
• 2 lemons (one sliced into rounds, the other halved for juice)
• 4 salmon fillets (about 6 oz each, skin-on or off)
• 4 tbsp butter (Kerrygold unsalted butter adds rich flavor)

For the salmon marinade::

• 2.5 tbsp olive oil
• 3 garlic cloves (minced for even distribution)
• 2.5 tbsp oregano (dried, or 5 tbsp fresh)
• 1 tsp paprika (smoked paprika adds depth)
• 0.25 tsp red pepper flakes (for a subtle kick)
• salt to taste
• black pepper to taste
• 0.5 tsp honey (for a hint of sweetness)

For the herb dressing::

• 0.4 cup olive oil (a good quality extra virgin olive oil is best here)
• 0.5 cup parsley (fresh, finely chopped)
• 2.5 tbsp oregano (fresh, finely chopped)
• 0.5 cup basil (fresh, torn or roughly chopped)
• 0.5 cup green olives (pitted and roughly chopped)
• 2 tbsp champagne vinegar (adds a delicate tang)
• 1 tbsp fish sauce (Red Boat is a good brand, for umami depth)
• red pepper flakes to taste (optional, for extra heat)
• salt to taste

For serving::

• 4 oz feta (crumbled)
• arugula (fresh, for a peppery contrast)

Instructions

 

• Preheat your oven to 425°F. Cut potatoes into 1-inch chunks and toss them on a sheet pan with 1.5 tablespoons of olive oil, salt, and pepper. Scatter the smashed garlic cloves and lemon halves around the potatoes. Roast for 20 minutes until the potatoes are just beginning to soften. This head start ensures the potatoes will be perfectly tender by the time the salmon finishes cooking.
• While potatoes roast, combine 2.5 tablespoons olive oil, 3 minced garlic cloves, 2.5 tablespoons dried oregano, smoked paprika, red pepper flakes, salt, pepper, and honey in a bowl. This aromatic paste will coat the salmon fillets and infuse them with flavor as they cook. I like to use dried oregano here because it stays crisp and concentrated, while fresh herbs will go into the finishing dressing.
• Remove the sheet pan from the oven after 20 minutes. Push the potatoes to one side of the pan. Rub each salmon fillet with the seasoning paste from Step 2, then place them on the empty side of the pan. Top each fillet with 1 tablespoon of butter and arrange lemon slices around the salmon. Return the pan to the oven and roast for 10-20 minutes depending on fillet thickness—the salmon should flake easily with a fork when done.
• While salmon cooks, make the finishing dressing. Whisk together 0.4 cup of extra virgin olive oil, fresh chopped parsley, 2.5 tablespoons fresh oregano, torn basil, chopped green olives, champagne vinegar, and fish sauce in a bowl. The fish sauce adds depth and umami without making the dressing taste fishy—trust it and use it! Set the dressing aside.
• Once salmon is cooked through, carefully remove the roasted garlic cloves from the sheet pan and chop them into a paste. Stir the garlic paste into the dressing from Step 4 and adjust seasoning with additional salt and red pepper flakes if desired. The roasted garlic becomes sweet and mellow, which balances the bright fresh herbs perfectly.
• Divide the roasted potatoes and salmon fillets among serving plates, keeping some of the lemon slices on the plate. Scatter crumbled feta around the salmon, then generously spoon the finished garlic herb dressing over the salmon, potatoes, and feta. Top with fresh arugula for a peppery contrast that cuts through the richness of the butter and feta.