Greek Sheet Pan Salmon and Asparagus


This Greek-inspired one-pan meal is simple to make and perfect for busy weeknights. Guests will love this too! Serve with a side of rice, if desired. I prefer to use thick center-cut pieces of salmon, as they tend to remain more moist.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins


  • 1 ½ pounds salmon fillet

  • ½ teaspoon garlic salt

  • 1 pound fresh asparagus, trimmed

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 2 teaspoons Greek seasoning

  • ¼ cup crumbled feta cheese

  • 2 tablespoons pitted and chopped Kalamata olives


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.

  3. Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.

  4. Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.

  5. Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.

Cook's Notes:

I like to use the Greek Spice Rub from this site.

I used tomato and basil flavored feta.

Nutrition Facts (per serving)

476 Calories
33g Fat
7g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 476
% Daily Value *
Total Fat 33g 42%
Saturated Fat 8g 38%
Cholesterol 115mg 38%
Sodium 779mg 34%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 9%
Protein 39g
Potassium 881mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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