Savory salmon sheet pan dinner is the perfect one and done recipe for a busy week night meal. There’s a reason sheet pan dinners are all the rage right now… they are EASY, delicious and fool proof! Not to mention the clean up is a snap!!
Sheet pan salmon is perfect for the family, a fancy dinner for two (hint hint husband if you’re reading this) or use it to meal prep your lunches for the week. Either way it’s sure to become a whole family favorite! Did I mention it’s chock full of heart healthy ingredients too… BONUS!
I remember making sheet pan dinners before they were a thing. Mainly because I was tired and too lazy to make a mess in the kitchen. I experimented a lot and never really had a fail, each recipe always seemed to work out perfectly. I was hooked. We probably do sheet pan meals twice a week maybe three. This sheet pan salmon recipe is one we have been enjoying for years, the flavors and ingredients are simple but together they are dang delicious! It’s about time I shared it with you!
If it’s your first attempt at a sheet pan meal, let me walk you through it. I wish I really could walk you through it, like in your kitchen, cooking together, wouldn’t that be fun? Maybe next time! For now, here’s a few tips I’ve picked up along the way to ensure success…
Sheet Pan salmon cooking tips
- Make sure you are using the correct type of pan. You want a half sheet pan (18 inches x 13 inches and 1 inch deep) this is a basic baking sheet in most retail stores.
- Line the pan for easy clean up. I like to line mine with parchment paper (not waxed paper). You might have to do a little light washing later, but a lined pan cleans up in a jiffy.
- Position all ingredients wisely. No, you don’t just dump everything into a pan and throw it into the oven. Make sure to center you’re proteins in the middle of the pan where they will absorb the most heat. Scatter your vegetables evenly on all sides.
- Don’t be afraid to add oil. Coat you’re vegetables evenly in oil, I like olive and avocado. The easiest way to do this is in a large bowl before adding them to the pan, you can always drizzle the oil over your vegetables once they are arranged in the pan to save a dish. Oil ensures your vegetables don’t dry out during cooking and gives them that crunchy roasted texture we all love.
- Give your hearty vegetables a head start. Vegetables like potatoes, parsnips and carrots take a bit longer to roast than less dense vegetables like broccoli, green beans & asparagus etc. I typically give mine 25-30 extra minutes in the oven, you can always cut them up smaller for a shorter cook time too.
- Check for doneness. Sometimes you will need to remove an item before the rest of your dinner is completely cooked. If so, throw said item on a plate, cover and toss it in the microwave to keep it warm. I tested this recipe several times and we didn’t need to remove anything early, but every oven is different!
Sheet pan Salmon Heart Healthy Ingredients
- Salmon. Salmon is rich in omega-3’s making it a terrific choice. It may reduce blood pressure and keep clotting at bay. Aim for two servings per week which may help reduce your risk of heart attack.
- Broccoli. Broccoli is rich in fiber making it a great option to reduce your risk of heart disease. Research indicates that broccoli may help reduce various heart disease risk factors.
- Potatoes. Potatoes contain twice as much potassium as a bananas and foods rich in potassium may help to lower blood pressure and reduce risk of stroke. They are also a great source of vitamin C, fiber and magnesium all of which support your heart health.
- Lemon. Lemons are a terrific source of vitamin C. Research supports that eating fruits and vegetables rich in vitamin C may reduce your risk of heart disease and stroke.
- Garlic. Thanks to the presence of a compound called allicin, garlic has been shown to help reduce heart disease risk factors, including atherosclerosis, elevated cholesterol, thrombosis, and high blood pressure.
- Olive oil. There is a reason the mediterranean diet gets such good buzz. Olive oil is high in monounsaturated fats. Its been linked to lowering blood pressure and the risk of heart disease.
Sheet Pan Salmon variations
There are so many ways to make this recipe your own.
- Not in the mood for broccolini? No problem, swap it out for some green beans, cabbage or asparagus.
- Keeping it low carb? Easy peasy. Swap out the white potatoes for sweet potatoes, or leave them out completely and double up on the vegetables.
- Not a fan of lemon? Try adding a drizzle or orange or pineapple juice instead.
The options are endless and always delicious. Enjoy!!
Did you know February is heart health awareness month? Each year Kroger offers free heart health and cholesterol screenings in their little clinic and in store pharmacies. You can call your local Kroger store to schedule your free screening or do so online here. Last year I went in and was in and out in under 30 minutes! I was happy with my results and motivated to keep up a heart healthy diet moving forward. I highly recommend getting a screening, preventative measures are key to a heart healthy future!
For more info on women’s heart health, hop on over to my heart healthy red velvet smoothie post from last year. I was shocked to learn that heart disease is the number one killer in women. NUMBER ONE. I shared some pretty jaw dropping statistics. Unfortunately heart disease runs in our family and is something I know all too well. Staying on top of my heart health imperative.
I hope you all love this sheet pan salmon dinner as much as we do! Cheers to a deliciously heart healthy future!
Sheet Pan Salmon Dinner for Four
- 4 king salmon filets (5-6 ounces each) skin removed
- 1 bag Provate Selection petite gold potatoes quartered
- 2 bunches broccolini
- 4 tbsp Private Selection butter with garlic, parmesan and basil
- 3 tbsp Private Selection extra virgin olive oil
- 1 tbsp parmesan cheese grated
- 1 tsp garlic powder
- 1 lemon halved
- kosher salt
- freshly ground pepper
- fresh chopped parsley for garnish
Preheat oven to 425.
Slice lemon in half. Reserve half and slice the remaining half into 4 thin slices. Set aside.
Add potatoes to a large bowl and drizzle with 2 tbsp olive oil. Sprinkle with parmesan cheese and garlic powder. Add salt and pepper to taste. Toss to coat.
Arrange potatoes cut side down on a greased baking sheet and roast for 20-25 minutes or until fork tender.
Remove potatoes from oven and arrange salmon in the center of pan, fill in any holes with broccolini and drizzle one tbsp. olive oil over broccolini.
Sprinkle salt over entire baking sheet. Squeeze the juice of half a lemon over the salmon and add 1 tbsp garlic butter on top of each filet.
Return to oven and watch closely. Once butter has fully melted add a thin lemon slice to each salmon filet. Continue cooking until salmon is no longer translucent but still moist in the center, about 12 minutes.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.