Sheet Pan Greek Salmon – CE
zucchini, asparagus, salad
  • Clean Eating
  • one pan, seafood
Sheet Pan Greek Salmon – CE
zucchini, asparagus, salad
  • Clean Eating
  • one pan, seafood
Servings:

Ingredients

Prep
  • 6 salmon filets
  • 1/4 C Greek vinaigrette
  • 3 zucchini
  • 1/2 bunch asparagus
  • 1 bell pepper
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 1/4 C Greek vinaigrette
  • 1/4 C chopped black olives
  • 1/2 C crumbled feta cheese
  • 6 C salad greens

Instructions

To Assemble
  1. Add salmon filets and Greek vinaigrette to large zipper bag. Zip to seal.
  2. Chop zucchini. Cut woody ends off asparagus, then chop into 2 inch pieces. Cut bell pepper into slices.
  3. Add veggies and olive oil to veggie bag add salt and pepper to taste.
To Cook
  1. Add salmon and veggies to sheet pan sprayed with non-stick spray. Drizzle Greek vinaigrette on veggies.
  2. Bake at 400 degrees for 15-20 minutes, or until fish flakes easily.
  3. Garnish salmon and veggies with black olives and feta.
  4. Serve with side salad.

Ingredients

Prep
  • 6 salmon filets
  • 1/4 C Greek vinaigrette
  • 3 zucchini
  • 1/2 bunch asparagus
  • 1 bell pepper
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 1/4 C Greek vinaigrette
  • 1/4 C chopped black olives
  • 1/2 C crumbled feta cheese
  • 6 C salad greens

Instructions

To Assemble
  1. Add salmon filets and Greek vinaigrette to large zipper bag. Zip to seal.
  2. Chop zucchini. Cut woody ends off asparagus, then chop into 2 inch pieces. Cut bell pepper into slices.
  3. Add veggies and olive oil to veggie bag add salt and pepper to taste.
To Cook
  1. Add salmon and veggies to sheet pan sprayed with non-stick spray. Drizzle Greek vinaigrette on veggies.
  2. Bake at 400 degrees for 15-20 minutes, or until fish flakes easily.
  3. Garnish salmon and veggies with black olives and feta.
  4. Serve with side salad.

Best cooked on day 1 or day 2.
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