This Sheet Pan Greek Salmon and Vegetables is an easy to prepare high protein and fiber meal prep! Each bowl has 38.5g protein and 7.5g fiber to keep you full and satisfied. Beans, bell pepper, and zucchini make it high in fiber. Salmon, beans, and Greek yogurt garlic sauce make it high in protein.
![Sheet Pan Greek Salmon and Vegetables [High Protein & Fiber Bowls]](http://delightfullyfueled.com/wp-content/uploads/2026/09/Greek-Salmon-and-Vegetables-1-1024x768.jpg)
Why You’ll Love Sheet Pan Greek Salmon and Vegetables
Sheet pan meals are great for meal prep because you can cook everything on one large pan. This Sheet Pan Greek Salmon and Vegetables is easy to prepare and high in both protein and fiber to keep you full and satisfied. Salmon, beans, and Greek yogurt garlic sauce make it high in protein with 38.5 grams per serving. Beans, bell pepper, and zucchini make it high in fiber and 7.5 grams per serving.
The vegetables and beans are coated in olive oil, garlic powder, pepper, and salt. The salmon is lightly coated with olive oil, lemon, dill, and pepper. The garlic Greek yogurt sauce is simply made by combining yogurt with lemon juice and minced garlic.
Ingredients
Rice
- Rice: carb for energy. I used white rice but any rice works!
Vegetables
- Zucchini: provide fiber, vitamin C, folate, and potassium.
- Bell pepper: high in vitamin C and adds fiber.
- White beans: main fiber source and adds extra protein. I used Great Northern beans. Garbanzo and Cannellini beans can also be used. You can choose to roast the beans on the sheet pan or just drain and rinse them and add them when serving.
- Olive oil: healthy oil to coat the vegetables to roast.
- Garlic powder, black pepper, & salt: seasonings for flavor.
Salmon
- Salmon: main protein source and high in omega-3 fats.
- Olive oil: healthy oil to lightly coat salmon.
- Lemon juice: a squeeze to flavor the salmon.
- Dried dill and black pepper: seasonings for the salmon.
Garlic Greek Yogurt Sauce
- Greek yogurt: high protein creamy base for sauce. I used nonfat since that is the Greek yogurt I usually buy, but use your preferred Greek yogurt.
- Lemon juice: thins out the Greek yogurt and adds flavor.
- Garlic: provides antioxidants and adds flavor.
How to Make Sheet Pan Greek Salmon and Vegetables
Prepare rice according to package instructions or use a rice cooker.
Preheat oven to 400°F. Prepare a large sheet pan.
Add zucchini, bell peppers, and white beans (you can either roast the white beans or just drain and rinse them and add them when serving. Roasting gives them a different texture) to sheet pan in a single layer. Coat vegetables and beans in olive oil, garlic power, pepper, and salt. Toss to evenly coat. Roast for 15 minutes.
Cut salmon into 4 fillets. Lightly coat each in olive oil and a squeeze of lemon juice (use 1 lemon wedge for all 4 pieces and save the rest of the lemon for the Greek yogurt sauce). Add dill and pepper to each salmon fillet. Once vegetables have cooked for 15 minutes, make room to add salmon in a single layer and roast for 12-15 minutes, or until internal temperature of salmon reaches 145°F.
Prepare Greek yogurt sauce by mixing Greek yogurt, remaining lemon juice, and garlic in a small bowl.
Prepare bowls by dividing rice, vegetables, beans, salmon, and Greek yogurt sauce into 4 servings. Enjoy!
Tips
- Store in the refrigerator for about 4 days. These are the meal prep containers I use.
- Mix up the vegetables or add in more. Cherry tomatoes and red onion go well.
Try These Meal Prep Recipes Next:
- Miso Salmon with Rice & Edamame
- Air Fryer Salmon Bowl
- Lemon Dill Salmon & Quinoa Bowls
- Salmon White Bean Tomato Sheet Pan
- Sheet Pan Salmon with Sweet Potatoes and Broccoli
- Chili Lime Salmon Sheet Pan Meal
![Sheet Pan Greek Salmon and Vegetables [High Protein & Fiber Bowls]](https://delightfullyfueled.com/wp-content/uploads/2026/09/Greek-Salmon-and-Vegetables-1-500x500.jpg)
Sheet Pan Greek Salmon and Vegetables [High Protein & Fiber Bowls]
Ingredients
Rice
- 1 cup dry rice
Vegetables
- 2 zucchini, chopped
- 2 bell peppers, chopped
- 1 (15 ounce) can white beans, (Garbanzo or Great Northern, drained & rinsed)
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Salmon
- 1 pound salmon
- 1/2 teaspoon olive oil
- 1 lemon, for juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
Garlic Greek Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 lemon (use same lemon as above)
- 1 garlic clove, minced
Instructions
- Prepare rice according to package instructions or use a rice cooker.
- Preheat oven to 400°F. Prepare a large sheet pan.
- Add zucchini, bell peppers, and white beans (you can either roast the white beans or just drain and rinse them and add them when serving. Roasting gives them a different texture) to sheet pan in a single layer. Coat vegetables and beans in olive oil, garlic power, pepper, and salt. Toss to evenly coat. Roast for 15 minutes.
- Cut salmon into 4 fillets. Lightly coat each in olive oil and a squeeze of lemon juice (use 1 lemon wedge for all 4 pieces and save the rest of the lemon for the Greek yogurt sauce). Add dill and pepper to each salmon fillet. Once vegetables have cooked for 15 minutes, make room to add salmon in a single layer and roast for 12-15 minutes, or until internal temperature of salmon reaches 145°F.
- Prepare Greek yogurt sauce by mixing Greek yogurt, remaining lemon juice, and garlic in a small bowl.
- Prepare bowls by dividing rice, vegetables, beans, salmon, and Greek yogurt sauce into 4 servings. Enjoy!
Notes
- Store in the refrigerator for about 4 days. These are the meal prep containers I use.
- Mix up the vegetables or add in more. Cherry tomatoes and red onion go well.
