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Mediterranean Lemon Butter Salmon & Veggies Sheet Pan Dinner

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • BUBBL’R twisted elix’r for serving
  • 4-5 Yukon gold potatoes sliced into wedges
  • 6 tbsp. olive oil
  • 4 salmon fillets patted dry with a paper towel
  • 2 medium-sized squashes chopped
  • ½ cup marinated artichokes drained
  • 1 cup cherry tomatoes halved
  • zest of 1-2 lemons
  • 5 tbsp. softened salted butter
  • cup fresh basil and/or parsley chopped
  • salt & black pepper to taste
  • pitted black olives for garnishing
  • crumbled feta for garnishing
  • pickled onions for garnishing
  • hummus for serving


  • Preheat oven to 450F. Line a large baking sheet pan with parchment paper.
  • Add the potato wedges to the sheet pan. Drizzle with 2 tablespoons olive oil, then season generously with salt and black pepper. Toss well.
  • Bake for 20-30 minutes, until crispy and deep golden. If you have a smaller baking pan, I recommend removing the potatoes to create more room for the salmon and veggies.
  • Add the chopped squash, quartered artichokes, and halved cherry tomatoes to the baked potatoes. Toss in the remaining olive oil. Season with salt and black pepper.
  • Create room in the center of the baking pan to add the salmon. Pat dry with a paper towel.
  • In a small bowl, mix the softened butter, chopped herbs, and lemon zest. Season with salt and black pepper, then mix well. Spoon evenly onto the salmon fillets.
  • Reduce oven heat to 400F. Bake the salmon and veggies for 15-20 minutes, until salmon is fully cooked and flaky.
  • Garnish with crumbled feta, pitted olives, and pickled onions. Serve with hummus and BUBBL’R twisted elix’r for a complimentary refreshment!