Name: Sheet Pan Mediterranean Salmon & Veggie Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) skinless salmon fillets; 2 tbsp olive oil; 1 lemon (zested and juiced); 1 1/2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 medium zucchini, sliced into half-moons; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 pint cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1 (15 oz) can chickpeas, rinsed and drained; 1/2 cup crumbled feta cheese (optional); 1/4 cup fresh parsley, chopped; 2 cups cooked quinoa (use gluten-free certified brand)

Sheet Pan Mediterranean Salmon & Veggie Power Bowls

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This colorful, crowd-pleasing sheet pan meal is perfect for family cooking night! The Mediterranean flavors—bright lemon, smoky paprika, and herbaceous oregano—complement tender salmon and a medley of roasted veggies. Even young helpers can join in by tossing veggies and arranging the bowls. Chickpeas and quinoa bring extra protein and fiber, while the optional feta adds a creamy, tangy finish. Not only is this dinner gluten-free and high in protein, but it also looks beautiful and encourages everyone to build their own bowl, making mealtime interactive, nutritious, and fun.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a small bowl, whisk together olive oil, lemon zest, lemon juice, smoked paprika, garlic powder, oregano, salt, and pepper.
On the sheet pan, toss zucchini, peppers, tomatoes, onion, and chickpeas with half the marinade. Spread in a single layer, leaving space for salmon.
Nestle salmon fillets among veggies. Brush fillets with remaining marinade.
Roast everything for 16-18 minutes, or until salmon is just cooked through and veggies are tender and caramelized.
Meanwhile, prepare quinoa according to package directions if not already cooked.
Assemble bowls: Divide quinoa among 4 bowls. Top with roasted veggies and chickpeas. Place a salmon fillet on each. Sprinkle with feta (if using) and chopped parsley.
Serve with extra lemon wedges if desired.