1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon dried oregano
3 garlic cloves, pressed (or 1 tablespoon garlic powder)
1 1/2 teaspoons salt
1/2 teaspoon pepper
Greek tzatziki sauce:
1 cup cubed or crumbled feta cheese
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Variations:
Protein: Choose another type of seafood you enjoy or use chicken instead
Vegetables: Swap out the veggies with any veggies you desire like carrots, sweet potatoes, brussels sprouts, etc.
Serving: Serve with your favorite dip or sauce, and whatever fresh herbs you have on hand
Preparation:
Preheat the oven to 375°F.
Make the lemon garlic sauce: Whisk together lemon juice, olive oil, Dijon mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside. To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss and then roast for 20 minutes.
Once the potatoes have roasted, add the halved tomatoes to the sheet pan, and gently toss. Nestle the salmon filets in between the potatoes and tomatoes on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add the lemon slices to the sheet pan, on the salmon filets and nestled into the potatoes and tomatoes. Place back in the oven for 8-12 minutes or until the salmon is cooked through to your desired temperature. Serve topped with cubed/crumbled feta, fresh herbs and Greek tzatziki sauce.
For this recipe: https://www.foodbymaria.com/sheet-pan-salmon/
For gluten-free recipes: https://www.foodbymaria.com/recipes/gluten-free/
For the video, go to: https://www.foodbymaria.com/sheet-pan-salmon/
For Greek recipes: https://www.foodbymaria.com/recipes/greek/
For Maria Koutsogiannis’s Plant-Based Summer Moussaka, see: https://thekit.ca/living/maria-koutsogiannis-vegetarian-moussaka-recipe/
For Maria’s recipe for Steelhead Trout: https://www.foodbymaria.com/steelhead-trout-recipe/
Also: https://mirrorspectator.com/2024/08/01/chicken-kebab-recipe-build-your-own-kebab-board/
Mindful Vegan Meals: Food is Your Friend Paperback – June 12 2018 by Maria Koutsogiannis
In her cookbook, Maria Koutsogiannis, creator of FoodByMaria, shares the vibrant vegan recipes that paved her way to healing and self-acceptance. Every nutrient-packed recipe marks a milestone for Maria―follow along as she makes delicious discoveries. Mushroom and White Truffe Oil Risotto is a reminder that carbs are not the enemy, Self-Love Buddha Bowl with Baked Falafel is Maria’s go-to when she needs an energy boost and Easy Thai-Infused Coleslaw Salad represents a trip abroad that changed her whole way of thinking. Find recipes for homemade sauces and dressings, as well as naturally sweetened juices, snacks and treats to fuel your body and mind. Maria’s recipes have been featured in Impact Magazine, Spoonful: A Guide to Food and Laughter, Whole Foods, and Food Network Canada. She has over 2.2M Instagram followers and lives in Calgary, Alberta, Canada. Order at: https://www.amazon.com/Mindful-Vegan-Meals-Food-Friend/dp/1624145752
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