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Sheet Pan Roasted Greek Salmon with Chickpeas and Veggies

This Mediterranean dish is packed with flavor and allows for a quick and easy clean up afterward as well. Ready to eat in under an hour!

Sheet Pan Roasted Greek Salmon with Chickpeas and Veggies

Sheet Pan Roasted Greek Salmon with Chickpeas and Veggies

  • 5.0 stars
  • 20m
  • 40m
  • Mediterranean
  • 4


  • For the seasoning:
  • 1 tbsp. paprika
  • 1 tsp. sea salt
  • 1 tsp. minced garlic
  • 1 tsp. dried oregano
  • 1/2 tsp. dried dill
  • 1/2 tsp. dried basil
  • 1 tbsp. dried parsley
  • 1/2 tsp. ground black pepper
  • For the fish:
  • 2 zucchinis
  • 1 red onion
  • 2 red bell peppers
  • 14 oz cooked chickpeas, or cannellini beans
  • 1 lb salmon fillet
  • 4 tbsp. extra virgin olive oil
  • parchment paper
  • 1 c cherry tomatoes
  • For the sauce:
  • 1/2 c tahini
  • 1/2 c water
  • 1 tbsp. lemon juice
  • 1 tsp. minced garlic
  • 1/4 tsp. sea salt


  1. Preheat oven to 450F.
  2. For the seasoning: In a small bowl combine all spices and herbs for seasoning mix. Stir to combine and set aside.
  3. For the fish: Slice zucchini and red onions. Chop bell peppers into bite-sized pieces. Drain chickpeas.
  4. Drizzle 1/2 of the olive oil over salmon fillets and rub 1/2 of the seasoning mix on both sides of salmon. Set aside.
  5. Line a large, rimmed baking sheet with parchment paper. Spread veggies, including tomatoes, in a single layer on to baking sheet. Add chickpeas.
  6. Add remaining olive oil and seasoning mixture to vegetables. Toss to coat.
  7. Place in oven and cook for 20 minutes. While vegetables cook, make tahini sauce.
  8. For the sauce: In a food processor, combine tahini, water, lemon juice, garlic, and salt. Process for 1 minute until sauce is light in color. Scrape down sides of food processor and pulse a few times to completely combine. Sauce should be thin enough to drizzle; add more water if needed. Taste and adjust salt and lemon to your liking. Pour sauce into a small bowl and set aside.
  9. When vegetables have cooked for 20 minutes, remove from oven. Using a spatula, give them a stir and make a well in vegetables for salmon. Nestle each fillet into vegetables. Return baking sheet to oven and cook for 10 more minutes, or until salmon is cooked through.
  10. Divide vegetables among plates and top each with a salmon fillet. Drizzle tahini over salmon and vegetables and enjoy!


  • 4
  • Oven
  • 656
  • 39g
  • 47g
  • 13g
  • 37g
  • 6g
  • 62mg
  • 13g
  • 694mg

Read Reviews
See what other people are saying about Sheet Pan Roasted Greek Salmon with Chickpeas and Veggies

  • so good. Pretty easy and so tasty!! The tahini sauce made the meal!! We smothered the fish and veggies in the tahini sauce and still had tons leftover–could probably cut the sauce in half.

  • Complete Dinner With Amazing Sauce. I cut the time for vegetables to 15 minutes and after adding the salmon fillets, only cooked for 8 minutes more. Everything cooked perfectly, with the salmon just starting to flake apart. The sauce was simple and great…plenty left to use on my avocado toast this morning.

  • Delicious. Veggies for 15min, then with Salmon for another 15min. Next time I will probably cut the initial veggies down to 10min as some of the chickpeas started getting hard by the 30 minute mark.

  • Great seasoning and easy to make.

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