Easy Sheet Pan Salmon Dinner
Beautiful sheet pan salmon with tender potatoes and crispy chickpeas all served with an herby yogurt sauce and fresh toppings. This easy sheet pan salmon recipe takes just 10 minutes to prep for the perfect weeknight dinner!
Servings 6 servings
Calories 526cal
Ingredients
- For the salmon and veggies
- 1 pound baby potatoes (gold or rainbow work wonderfully!)*
- 1 (15 ounce) can chickpeas, rinsed, drained and patted dry with a paper towel
- 1 red onion, halved and sliced
- 3 tablespoons extra virgin olive oil, divided
- 1 ½ teaspoon paprika
- 1 ½ teaspoon cumin
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon fresh thyme
- Freshly ground black pepper, to taste
- 30 ounces salmon, cut into 4 or 6 filets
- For the sauce
- 1 cup plain whole milk Greek yogurt
- ½ cup fresh leafy herbs (such as parsley, cilantro, dill and/or chives)
- 1 garlic clove, grated
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- For serving
- 2 to 4 ounces feta cheese, crumbled
- Extra chopped parsley and dill
- Extra lemon zest
- Optional: 3 to 4 cups arugula
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a small bowl, add the spices: paprika, cumin, garlic powder, turmeric, thyme, salt and a few grinds of black pepper. Mix until well combined.
- Place potatoes, chickpeas and onions on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of the spice mixture. Use clean hands to toss until well coated then spread into an even layer. Bake for 20 minutes.
- Make the sauce: Place the yogurt, leafy herbs, garlic, lemon juice and salt in a blender or food processor. Blend on high until well combined, about 30 seconds. Taste and adjust seasonings as necessary. Set aside until ready to serve.
- Prepare the salmon: Drizzle the salmon with remaining 1 tablespoon of olive oil and rub into the flesh of the salmon. Evenly sprinkle the remaining spice mixture on the salmon and use your fingers to rub it on the fish.
- Once potatoes and chickpeas are done cooking, remove from the oven and gently flip and push to the edges, making space for the salmon. Add salmon fillets wherever you can fit them and bake for 10 to 15 more minutes until salmon is perfectly cooked to your liking.
- Remove from the oven and immediately drizzle with a few tablespoons of the herby yogurt sauce. Add on feta crumbles, lemon zest and extra dill and parsley. Serve over a bed of arugula and more sauce if desired.
Video
Notes
*If you want to use regular gold potatoes for this recipe, you will need to halve or quarter them depending on their size.
See the full post for tips, tricks, and ways to customize this meal!
Nutrition
Serving: 1serving (based on 6) | Calories: 526cal | Carbohydrates: 27.6g | Protein: 39.6g | Fat: 29.5g | Saturated Fat: 6g | Fiber: 5g | Sugar: 2.8g