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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

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Sheet Pan Greek Salmon and Veggies - Paleo & Gluten-Free


This easy Greek Salmon recipe features tender, flakey fish smothered in a flavorful Greek marinade and cooked on one pan in the oven! A sheet pan salmon and veggies recipe that takes all the guesswork out of having all your dishes cooked and ready to serve at the same time!


PREP TIME: 10 minutes

COOK TIME: 35 minutes

TOTAL TIME: 45 minutes

YIELD: 4 servings


INGREDIENTS:

4 (6 ounce) salmon filets, skin on or off

1 Zucchini, halves and sliced

1 pint Cherry Tomatoes

1 Yellow Bell Pepper, chopped

1 pound Baby Potatoes, cut into halves or quartered depending on the size

1/2 Red Onion, sliced

1/2 cup Kalamata Olives, sliced

1/2 cup Feta Cheese


GREEK MARINADE INGREDIENTS:

1/2 cup Olive Oil

2 tablespoons Lemon Juice

1 tablespoon Fresh Dill, chopped

3 cloves Garlic, minced

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

2 teaspoons Dijon Mustard

1 teaspoon Salt

1/2 teaspoon Black Pepper



EQUIPMENT:

Large Sheet Pan

Parchment Paper


INSTRUCTIONS:

1. Preheat oven to 400° Fahrenheit.


2. Combine the marinade ingredients and whisk well.


3. Add salmon filets to a bowl or dish and pour half of the marinade over the top. flip the filets to coat evenly. Let them marinate in the fridge while you chop the remaining ingredients.


4. Chop and combine the zucchini, tomatoes, bell pepper, onion, and sliced potatoes into a bowl and toss with the remaining 1/2 of the marinade.


5. Line the large sheet pan with parchment paper.


6. Lay the veggies out flat on the baking sheet and bake for 20 minutes. Remove from the oven.


7. Remove the salmon fillets from the marinade and discard the marinade left in the bowl. Place the salmon on top of the veggies on the pan in a single line. Bake for an additional 12 minutes.


8. Sprinkle the olives and feta over everything and turn the oven to broil. Broil for 2/3 minutes until the tops of the salmon begin to brown. Enjoy!


**NOTES**

**DAIRY-FREE: Omit the Feta cheese.


**EQUIPMENT: I like using a 15x21-inch sheet pan to comfortably fit everything without overcrowding. Line with parchment paper for an easy clean-up. If preferred, use a meat thermometer to check the temperature of the salmon to ensure proper cooking. Insert the thermometer into the thickest part of the fish and make sure it reads at least 145° Fahrenheit (63° Celsius).


**GREEK MARINADE: You can use this simple marinade for marinating chicken, or another type of fish, or even use it as a salad dressing!


**SERVING TIPS: Serve topped with fresh parsley and tzatziki sauce!


**STORAGE TIPS: Leftover Greek Salmon can be stored in an airtight container in the refrigerator for up to 4 days.

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