Go Back
–+ servings
Print Add to Collection

Sheet Pan Salmon and Potato Bowls with Tzatziki

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 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

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

Instructions

  • 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.

Notes

Substitutions:

  • 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.

Storage:

  • 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.