Sheet Pan Salmon and Potato Bowls with Tzatziki


This easy sheet pan dinner is packed with protein, veggies, and healthy fats. Potatoes, peppers, green beans and salmon get baked to perfection on one sheet pan and topped with a creamy, tangy, refreshing tzatziki sauce. This recipe is super adaptable, so feel free to substitute with other proteins and veggies!

Ingredient highlight

Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of  protein, potassium, selenium, and vitamin B12. 

Servings 4
Prep Time 15 minutes
Cook Time 30 minutes


  • 1.5 lbs yellow or red potatoes, cut into bite-sized pieces
  • 2 red bell peppers, thinly sliced or chopped (about 2 heaping cups)
  • 3 tbsp olive oil, divided
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 lb wild salmon, cut into 4 filets
  • 8-10 oz green beans, trimmed and halved (about 2-3 cups)
  • Chopped walnuts or almonds
  • Fresh herbs (dill, mint, cilantro, parsley, and/or basil)
  • Lemon wedges

For the tzatziki:

  • 1 cup plain whole milk Greek yogurt
  • 1 small cucumber, peeled, grated (about 1 cup)*
  • 1/4 cup finely chopped parsley (or use dill and/or mint)
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper


  • Preheat oven to 450F or 425F convection. Line a baking sheet with parchment paper.
  • Add the potatoes, bell peppers, 2 tablespoons olive oil, 1 teaspoon salt, and pepper and toss to coat. Spread into an even layer and bake for 20-25 minutes or until the potatoes are starting to turn golden in spots.
  • Make 4 spaces on the sheet for the salmon filets and place the filets there. Scatter the green beans around the salmon and drizzle the salmon and green beans with the remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt. Use your hands to rub the oil and salt to coat the salmon flesh.
  • Bake for 10 more minutes or until the salmon is cooked through and green beans are crisp tender.
  • In a medium bowl, mix together the yogurt, cucumber, herbs, lemon, dijon, salt, and pepper until combined. Serve the salmon and veggies topped with tzatziki, nuts, herbs, and a squeeze of lemon.

Items you can prep ahead (optional)

  • Cut 1.5 lbs yellow or red potatoes into bite-sized pieces
  • Thinly slice or chop 2 red bell peppers (about 2 cups)
  • Trim and halve 8-10 oz green beans
  • Make tzatziki sauce


  • To make vegetarian, skip the salmon and stir in 2 (15 oz) cans of drained beans to the baking sheet once everything is cooked or make these Greek White Bean Burgers instead (just make them smaller patties).
  • To make dairy-free/vegan, use beans (see above) and a vegan/dairy-free yogurt alternative for the tzatziki. Or make a different sauce like Chimmichurri or Romesco.
  • Use any protein in place of salmon (a different kind of fish, chicken tenders, meatballs, etc…).
  • Sub bell peppers with cauliflower, fennel, broccoli, etc…
  • Sub green beans with another quick cooking veggie like asparagus, snap peas, green peas.


  • Store leftovers in an airtight container in the fridge:
    • Salmon: up to 4 days 
    • Veggies: up to 6 days
    • Tzatziki: up to 6 days

Leftovers + Repurposing:

  • Warm up leftover salmon and veg in the microwave. Serve topped with sauce, nuts, herbs, and lemon.
  • Make a pita pocket or taco!
  • Tzatziki sauce is delicious as a dip for pita bread or slathered onto any meat or veggie.

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