20-Minute Meals • Sheet Pan Seafood

20-Minute Sheet-Pan Greek Lemon Garlic Salmon

Succulent wild salmon fillets and tender asparagus spears baked with blistered tomatoes, olives, and feta in a vibrant Mediterranean lemon garlic drizzle.

By Elena Bennett • 20 Mins Total • 38g Protein • Omega-3 Rich
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Bottom Line Up Front (Quick Answer):

To make 20-minute sheet-pan Greek lemon garlic salmon, arrange 4 salmon fillets, 1 lb trimmed asparagus, 1 cup cherry tomatoes, and 1/2 cup Kalamata olives on a parchment-lined baking sheet. Whisk 3 tbsp olive oil with minced garlic, lemon zest, lemon juice, dried oregano, and dill; drizzle over the salmon and vegetables. Scatter crumbled Greek feta cheese on top and bake at 400°F (204°C) for 12–14 minutes until the salmon is flaky and tender.

20-Minute Sheet-Pan Greek Lemon Garlic Salmon with asparagus and feta

Why Sheet Pan Dinners Reign Supreme

  • Single Pan, Zero Mess: Lining your baking sheet with parchment paper means dinner is baked and the pan stays clean.
  • Synchronized Cooking: Asparagus spears and salmon fillets have identical cooking times at 400°F, guaranteeing both come out tender-crisp.
  • Warm Baked Feta: Feta cheese softens and develops caramelized savory edges when roasted, forming an instant creamy sauce.

Salmon Variety Comparison Matrix

Salmon Variety Fat Content Flavor Profile Roast Time Chef Verdict
Atlantic Salmon High (Very forgiving) Mild & buttery 13–15 mins Gold Standard (Weeknight Pick)
Sockeye Salmon Medium Deep, rich, robust 11–13 mins Great color; watch cook time strictly
King / Chinook Salmon Very High Silky & decadent 14–16 mins Exceptional quality for special dinners
Coho Salmon Medium-Low Subtle & clean 11–13 mins Baste well with olive oil
Official FastFlavored Recipe

20-Minute Sheet-Pan Greek Lemon Garlic Salmon

Tested and approved by Elena Bennett • Serves 4

Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins
Yield 4 Servings
Calories 420 kcal

Ingredients

Step-by-Step Instructions

  1. Preheat Oven: Heat oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper.
  2. Whisk Dressing: In a bowl, whisk olive oil, garlic, lemon juice, lemon zest, oregano, dill, salt, and pepper.
  3. Arrange Pan: Place salmon fillets in center. Surround with asparagus, cherry tomatoes, and Kalamata olives. Drizzle dressing evenly over everything.
  4. Add Feta & Lemons: Scatter crumbled feta over the vegetables and lay lemon slices around the salmon.
  5. Bake & Serve: Roast for 12–14 minutes until salmon flakes easily with a fork (135°F–140°F). Top with fresh dill and serve immediately!
420Calories
38gProtein
24gTotal Fat
9gCarbs
3gFiber
520mgSodium

Elena’s Feta-Roast Secret

Use Block Feta in Brine: Skip the pre-crumbled tubs of feta cheese! Pre-crumbled feta is coated in cellulose powder to keep it from sticking, which prevents it from melting nicely. Buying a block of whole feta preserved in brine and crumbling it by hand gives you warm, creamy, soft cheese pockets that melt across the roasted asparagus.

Frequently Asked Questions

How do you tell when sheet pan salmon is perfectly cooked?
Salmon is done when it changes from translucent red to opaque pink and flakes easily with a fork at the thickest part. Aim for an internal temperature of 135°F–140°F; it will continue cooking slightly from carryover heat once removed from the oven.
Can I use frozen salmon fillets?
Yes! Thaw frozen salmon fillets completely in the refrigerator overnight or submerged in a bowl of cold water for 20 minutes. Pat thoroughly dry with paper towels before placing on the baking sheet so they roast instead of steaming.
Can I substitute other vegetables for asparagus?
Zucchini half-moons, thinly sliced bell peppers, or tender broccolini cook at the exact same rate as asparagus and pair wonderfully with the Greek lemon feta seasoning.