SHEETPAN GREEK SALMON with POTATOES😍

I’m not gonna promise that if you make this recipe it will form part of your weekly meal plan rotation, but also not not gonna promise that ;) Perfectly spiced salmon, soft and tender potatoes, with pops of brightness from the briney olives and feta cheese (optional), it’s a one pan wonder that will make your tastebuds sing. You’re gonna love this one!

I followed a Greek method of making these potatoes, which cooks them in a mixture of chicken broth, olive oil, and spices, resulting in the most lusciously tender and flavored throughout potato. By cooking it this way, the end result is moist and tender on the inside, a welcome change from an oven roasted crispy potato that can tend to dry out. The squeeze of lemon juice added towards the end of the cooking process adds a nice touch of brightness that really sends these over the top.

Serves 2.

Ingredients:

For the Greek Potatoes:

• 1 lb yukon potatoes, halved lengthwise and cut into ¼” wedges

• ¼ cup extra virgin olive oil

• ¼ cup chicken broth

• 5 cloves minced garlic

• 1 tsp oregano

• 1 tsp salt

• ½ tsp paprika (I prefer smoked)

• ½ tsp black pepper

• Juice from 1 large lemon (about 2 tbsps) + more for serving

For the Greek Salmon:

• 2 salmon filets

• 2 tbsps olive oil

• 2 cloves minced garlic

• ½ tsp paprika (I prefer smoked)

• ½ tsp dijon mustard

• Salt and pepper to taste

• ½ cup kalamata olives, roughly chopped

• ¼ cup freshly chopped oregano

• ¼ cup crumbled feta (optional)

Directions:

For the Sheetpan Greek Salmon with Potatoes:

• Preheat the oven to 400 degrees.

• In a bowl, whisk together the olive oil, chicken broth, garlic, oregano, paprika, salt, and black pepper.

• Add the potatoes cut side down in a 9x13” baking dish.

• Pour the mixture evenly over the potatoes and bake for 45 minutes.

• Prepare your salmon by adding the olive oil, garlic, smoked paprika, dijon mustard, salt and pepper to a bowl and whisk. Add in the salmon and evenly coat with the mixture.

• Remove the potatoes from the oven. They should be almost tender - if they are not, add them back into the oven for 5 more minutes. Pour the lemon juice all over the potatoes, and add the salmon right on top.

• Bake another 13-15 minutes or until the salmon flakes easily and the potatoes are tender. 

• Optional: broil just the potatoes on high for 3-4 minutes for slightly browned edges.

• Top with the olives, oregano, feta (if using), and more lemon juice to taste. Serve with a side greek salad and enjoy!