Greek-Style Sheet Pan Salmon by K for Katrine

25 minutes
25 minutes
4

Ingredients

Greek potatoes

  • 5 cups (750 g) fingerling potatoes, halved lengthwise
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 1/2 tsp (7.5 ml) dried oregano
  • 1/2 tsp (2.5 ml) salt
  • 2 garlic cloves, minced
  • Pepper, to taste

Pesto mayonnaise

  • 1/4 cup (60 ml) mayonnaise
  • 6 tbsp (90 ml) pesto*
  • Zest of 1/2 lemon
  • 1 tbsp (15 ml) lemon juice

Salmon

  • 1 1/2 tbsp (22.5 ml) crushed fennel seeds
  • 1 1/2 tbsp (22.5 ml) herbes de Provence
  • 1/2 tsp (2.5 ml) salt
  • Pepper, to taste
  • 4 salmon fillets, skin on (about 800 g / 1 3/4 lb total)
  • 2 cups (280 g) SAVOURA cherry tomatoes
  • 1/2 cup (80 g) pitted Kalamata olives

Preparation

Greek potatoes

  1. Preheat the oven to 425°F (220°C) and position the rack in the centre. Line a baking sheet with parchment paper.
  2. In a bowl, mix all the ingredients for the Greek potatoes. Spread them out on the baking sheet and bake for 12 minutes.

Pesto mayonnaise

  1. Meanwhile, prepare the mayonnaise. In a small bowl, mix all the ingredients together and set aside.

Salmon

  1. In a shallow dish, combine the crushed fennel seeds, herbes de Provence, and salt. Season with pepper.
  2. Press the salmon fillets into the spice mixture to coat them well (except on the skin side).
  3. Add the cherry tomatoes and Kalamata olives to the baking sheet and toss with the potatoes. Place the salmon fillets on top of the vegetables.
  4. Continue baking for about 15 minutes, or until the salmon is tender and flakes easily with a fork.

*Store-bought pestos often contain dairy or nuts. Always check the ingredient list if you need to avoid these allergens.

Ingredients

Preparation

Greek potatoes

  • 5 cups (750 g) fingerling potatoes, halved lengthwise
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 1/2 tsp (7.5 ml) dried oregano
  • 1/2 tsp (2.5 ml) salt
  • 2 garlic cloves, minced
  • Pepper, to taste

Pesto mayonnaise

  • 1/4 cup (60 ml) mayonnaise
  • 6 tbsp (90 ml) pesto*
  • Zest of 1/2 lemon
  • 1 tbsp (15 ml) lemon juice

Salmon

  • 1 1/2 tbsp (22.5 ml) crushed fennel seeds
  • 1 1/2 tbsp (22.5 ml) herbes de Provence
  • 1/2 tsp (2.5 ml) salt
  • Pepper, to taste
  • 4 salmon fillets, skin on (about 800 g / 1 3/4 lb total)
  • 2 cups (280 g) SAVOURA cherry tomatoes
  • 1/2 cup (80 g) pitted Kalamata olives

Greek potatoes

  1. Preheat the oven to 425°F (220°C) and position the rack in the centre. Line a baking sheet with parchment paper.
  2. In a bowl, mix all the ingredients for the Greek potatoes. Spread them out on the baking sheet and bake for 12 minutes.

Pesto mayonnaise

  1. Meanwhile, prepare the mayonnaise. In a small bowl, mix all the ingredients together and set aside.

Salmon

  1. In a shallow dish, combine the crushed fennel seeds, herbes de Provence, and salt. Season with pepper.
  2. Press the salmon fillets into the spice mixture to coat them well (except on the skin side).
  3. Add the cherry tomatoes and Kalamata olives to the baking sheet and toss with the potatoes. Place the salmon fillets on top of the vegetables.
  4. Continue baking for about 15 minutes, or until the salmon is tender and flakes easily with a fork.

*Store-bought pestos often contain dairy or nuts. Always check the ingredient list if you need to avoid these allergens.

When Local Flavours Meet the Mediterranean

A sheet pan recipe by K for Katrine, our cherished collaborator, that brings sunshine straight to your plate. Here, SAVOURA cherry tomatoes burst with freshness alongside tender salmon, golden potatoes, and briny olives.
Simple, colourful, and full of Mediterranean flavour — best enjoyed with a cheerful “Opa!”.

Photo: Ariel Tarr

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