Greek Sheet Pan Trout

A blue baking tray with roasted salmon fillets topped with lemon slices, surrounded by roasted potatoes, cherry tomatoes, herbs, and cubes of feta cheese on a decorated table.

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Greek Sheet Pan Trout

This Greek Sheet Pan Trout is a one-pan dinner with crispy potatoes, flaky trout, and a marinated tomato-feta salad. Simple, fresh, and ready in under an hour.

Course Main Course

Cuisine Greek

Diet Gluten Free

Keyword gluten-free, Grain Free, Nut Free, Refined Sugar Free

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 533kcal

Author Nicole Modic

Equipment

Ingredients

2 Lemons
¼ Cup Extra-Virgin Olive Oil
1 Tablespoon Dijon Mustard
3 Medium Garlic Cloves grated or pressed; or 1 tablespoon garlic powder
1 Tablespoon Dried Oregano
1 ½ Teaspoons Diamond Crystal Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
1 ½ Pounds Baby Potatoes halved
1 Cup Cherry Tomatoes halved
1 Cup Feta Cheese in brine drained and cubed
4 6- ounce Trout Fillets
¼ Cup Chopped Fresh Dill
¼ Cup Chopped Fresh Flat-Leaf Parsley Leaves

Instructions

ROAST THE POTATOES

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Juice one of the lemons into a medium bowl. Slice the other and set aside. To the lemon juice, add the olive oil, mustard, garlic, oregano, salt, and pepper. Whisk the dressing to combine.
Arrange the potatoes on the lined baking sheet and drizzle with about a third of the dressing. Toss to coat well and spread into a single layer. Roast for 20 minutes, or until fork-tender and golden around the edges.

MARINATE THE TOMATOES & FETA

While the potatoes roast, combine the tomatoes and feta in a medium bowl, drizzle with about a third of the dressing, and gently toss to combine. Set the salad aside to marinate.

COOK THE TROUT

Nestle the trout fillets among the potatoes and drizzle with the remaining dressing. Add the lemon slices to the pan, both on top of the fillets and snuggled between the potatoes. Return the pan to the oven to roast for 8 to 12 minutes, until the trout flakes easily with a fork.

SERVE

Gently fold the dill and parsley into the tomato salad. Make sure everyone gets trout, potatoes, and a good scoop of the salad.

Video

Nutrition