Sheet Pan Dinner Mediterranean Inspired Salmon & Veggies

Serves 1
instagram.com

Directions

  1. 1Quarter and roast some potatoes.
  2. 2Quarter and roast some potatoes.
  3. 3Quarter and roast some potatoes.
  4. 4Toss the potatoes in salt, pepper, and oil.
  5. 5Toss the potatoes in salt, pepper, and oil.
  6. 6Toss the potatoes in salt, pepper, and oil.
  7. 7Bake for about 20 minutes.
  8. 8Bake for about 20 minutes.
  9. 9Bake for about 20 minutes.
  10. 10Prep the remaining veggies.
  11. 11Prep the remaining veggies.
  12. 12Prep the remaining veggies.
  13. 13Add the cauliflower florets, artichoke hearts, cherry tomatoes, and kalamata olives to a bowl.
  14. 14Add the cauliflower florets, artichoke hearts, cherry tomatoes, and kalamata olives to a bowl.
  15. 15Add the cauliflower florets, artichoke hearts, cherry tomatoes, and kalamata olives to a bowl.
  16. 16Add salt, pepper, smoked paprika, garlic powder, and oregano to the vegetables.
  17. 17Add salt, pepper, smoked paprika, garlic powder, and oregano to the vegetables.
  18. 18Add salt, pepper, smoked paprika, garlic powder, and oregano to the vegetables.
  19. 19Put the veggies on the sheet pan with the potatoes for another 20 minutes.
  20. 20Put the veggies on the sheet pan with the potatoes for another 20 minutes.
  21. 21Put the veggies on the sheet pan with the potatoes for another 20 minutes.
  22. 22Clear the center and add the salmon fillets.
  23. 23Clear the center and add the salmon fillets.
  24. 24Clear the center and add the salmon fillets.
  25. 25Rub the salmon in a little bit of oil and those same spices.
  26. 26Rub the salmon in a little bit of oil and those same spices.
  27. 27Rub the salmon in a little bit of oil and those same spices.
  28. 28Put the sheet pan into the oven for about 15 minutes.
  29. 29Put the sheet pan into the oven for about 15 minutes.
  30. 30Put the sheet pan into the oven for about 15 minutes.
  31. 31Top everything off with fresh chopped parsley and dill and a generous squeeze of lemon juice.
  32. 32Top everything off with fresh chopped parsley and dill and a generous squeeze of lemon juice.
  33. 33Top everything off with fresh chopped parsley and dill and a generous squeeze of lemon juice.

Ingredients

  • 1.5 lbs mini potatoes, quartered
  • 1.5 lbs mini potatoes, quartered
  • 1.5 lbs mini potatoes, quartered
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 5 tbsp olive or avocado oil
  • 5 tbsp olive or avocado oil
  • 5 tbsp olive or avocado oil
  • 2 cups cauliflower florets, chopped into small pieces
  • 2 cups cauliflower florets, chopped into small pieces
  • 2 cups cauliflower florets, chopped into small pieces
  • 15 oz artichoke hearts, drained & halved
  • 15 oz artichoke hearts, drained & halved
  • 15 oz artichoke hearts, drained & halved
  • 2 cups cherry tomatoes, halved
  • 2 cups cherry tomatoes, halved
  • 2 cups cherry tomatoes, halved
  • 1 cup kalamata olives, pitted
  • 1 cup kalamata olives, pitted
  • 1 cup kalamata olives, pitted
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp dried oregano
  • 2 tsp dried oregano
  • 1.5 Ibs salmon, divided into 4 filets
  • 1.5 Ibs salmon, divided into 4 filets
  • 1.5 Ibs salmon, divided into 4 filets
  • 0.25 cup fresh chopped parsley
  • 0.25 cup fresh chopped parsley
  • 0.25 cup fresh chopped parsley
  • 0.25 cup fresh chopped dill
  • 0.25 cup fresh chopped dill
  • 0.25 cup fresh chopped dill
  • lemon juice
  • lemon juice
  • lemon juice

Equipment

knifecutting boardbowlsheet pan