Sheet Pan Greek-Style Salmon with Lemon and Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Oven-roasted salmon fillets with bright lemon, fresh dill, and a crisp bed of sliced vegetables, capturing the essence of Greek coastal cuisine. This greek-inspired seafood ready in about 30 minutes pairs about 6 oz each salmon fillets, halved cherry tomatoes, small, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 6 oz each salmon fillets
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 cup, halved cherry tomatoes
• 1 small, thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp, chopped fresh dill
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. On a large sheet pan, toss 1 sliced medium zucchini, 1 cup halved cherry tomatoes, and 1 small thinly sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly.
2. Step 2: Place 4 salmon fillets on top of the vegetables. In a small bowl, whisk 1 tbsp olive oil, 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 2 minced garlic cloves. Brush this lemon-dill mixture evenly over the salmon.
3. Step 3: Roast in the preheated oven for 12-15 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender. Serve immediately.