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Delicious sheet pan salmon topped with creamy sauce, roasted alongside tomatoes, broccolini, and red onions.

Sheet Pan Salmon with Roasted Vegetables and Creamy Feta Sauce

This vibrant sheet pan dinner features perfectly roasted salmon and colorful vegetables, all brought together with a tangy, creamy feta sauce. It's an easy, healthy, and delicious meal perfect for a weeknight!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon & Vegetables
  • 4 fillets Salmon fillets about 6 oz (170g) each, skin on or off
  • 4 cups Broccoli florets
  • 1 Red bell pepper seeded and sliced into 1/2-inch strips
  • 1 Yellow bell pepper seeded and sliced into 1/2-inch strips
  • 1/2 Red onion sliced into thin wedges
  • 3 tbsp Olive oil divided
  • 1 Lemon half sliced for pan, half for juice
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Dried oregano
  • 1 tsp Salt divided, plus more to taste
  • 1/2 tsp Black pepper divided, plus more to taste
For the Creamy Feta Sauce
  • 4 oz Feta cheese block or pre-crumbled
  • 1/2 cup Plain Greek yogurt full-fat or 2%
  • 1 tbsp Lemon juice freshly squeezed
  • 1 tbsp Olive oil
  • 1 clove Garlic minced
  • 2 tbsp Fresh dill chopped
  • 2-4 tbsp Water as needed to thin
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper or to taste

Equipment

  • Large baking sheet
  • Parchment Paper
  • Small Bowl
  • Food processor or immersion blender

Method
 

Prepare the Sheet Pan & Vegetables
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the broccoli florets, red and yellow bell pepper strips, and red onion wedges. Drizzle with 2 tablespoons of olive oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon dried oregano. Toss until vegetables are evenly coated.
  3. Spread the seasoned vegetables in an even layer on one half of the prepared baking sheet. Place the sheet pan in the preheated oven and roast for 10 minutes.
Add Salmon & Finish Roasting
  1. While the vegetables are roasting, pat the salmon fillets dry with paper towels. Drizzle the salmon with the remaining 1 tablespoon of olive oil, then season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. After 10 minutes, carefully remove the baking sheet from the oven. Create space on the other half of the baking sheet and arrange the seasoned salmon fillets. If desired, tuck a few lemon slices around the salmon and vegetables.
  3. Return the sheet pan to the oven and continue to roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp. Cooking time may vary based on salmon thickness.
Prepare the Creamy Feta Sauce
  1. While the salmon and vegetables are roasting, prepare the feta sauce. In a food processor or a small bowl (if using an immersion blender), combine the crumbled feta cheese, Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, minced garlic, and chopped fresh dill.
  2. Blend until the sauce is smooth and creamy. If the sauce is too thick, add 2-4 tablespoons of water, one tablespoon at a time, blending after each addition until it reaches your desired pourable consistency. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste.
Serve
  1. Remove the sheet pan from the oven. Serve the salmon and roasted vegetables immediately, drizzled generously with the creamy feta sauce.

Notes

To ensure salmon is perfectly cooked, check its internal temperature with a thermometer; it should reach 145°F (63°C). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store the feta sauce separately for best quality. Feel free to customize the vegetables based on what you have on hand, such as asparagus, zucchini, or cherry tomatoes.