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5 from 1 vote

30 minute Mediterranean sheet pan salmon with couscous

Need a delicious, no effort meal in record time? Make this 30 minute Mediterranean sheet pan salmon with couscous!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Sheet pan dinner
Servings: 4 servings
Author: Lucy Parissi | Supergolden Bakes


  • 3-4 tbsp olive oil plus more for the sheetpan
  • 2 garlic cloves minced
  • 2 tsp dried oregano
  • 2 tsp red wine vinegar
  • 1 tsp dried thyme
  • 4 salmon fillets skinless preferably
  • 2 large courgettes zucchini, cut into wedges
  • 2 red onions peeled and quartered
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 lemon halved
  • 3 bunches cherry tomatoes on the vine
  • 2 tbsp black olives pitted and roughly chopped
  • 2 tbsp feta cheese crumbled
  • fresh thyme leaves to garnish
  • salt and freshly ground pepper to season
  • <br>
  • about 300g | 10 1/2 oz couscous to serve


  • Preheat the oven to 220C (430F) and drizzle a sheet pan with a little olive oil.
  • Rub the salmon with a little olive oil and season with salt and pepper.
  • Mix the olive oil, vinegar and finely minced (or grated) garlic cloves together.
  • Spread the courgettes, onions and peppers on the sheet pan and drizzle with the olive oil marinade.
  • Nestle the lemon wedges among the vegetables.
  • Sprinkle with the oregano and thyme and season well with salt and pepper.
  • Cook for 15 minutes, turning the vegetables over halfway through.
  • Push the vegetables aside to make space for the salmon fillets on the sheet pan.
  • Nestle the fillets among the vegetables and add the tomatoes.
  • Add the chopped olives and feta and cook for a further 15 minutes or until the salmon is cooked through and vegetables are tender.
  • Sprinkle with fresh thyme leaves, drizzle with a little lemon juice using the roasted lemons and serve with couscous or a green salad.