Sheet Pan Salmon | Cleveland East Side Moms

Sheet Pan Salmon

Dec 7, 2018 | Recipes


This sheet pan salmon dinner is great for your health and your sanity. Over time I’ve come to realize that simple can be satisfying – like my simple shrimp ingredient meal. Making a beautiful and delicious dinner doesn’t have to take hours. It can. But it doesn’t have to. And with this recipe it definitely won’t.


I like to keep some choice protein tucked away in the freezer. You can then build around that with veggies that you and your family love. Broccoli and potatoes are always a solid choice. And to top it all off I’m borrowing a stellar maple-mustard vinaigrette from Primal Gourmet. He’s one of my fave food bloggers to follow and while this dressing isn’t whole30 compliant it is super tasty. There’s a whole lotta delish in this meal and only one pan to wash:)


Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2-3



2 salmon filets

1 head organic broccoli (save the stems for another day!), cut into bite sized pieces

1 lb organic baby gold potatoes, 1/2″ pieces


S&P to taste



  1. Preheat oven to 450. 
  2. Toss prepared broccoli and potatoes in 3 TBS EVOO, season with S&P. Be sure to massage olive oil thoroughly into broccoli.
  3. Spread in an even layer onto baking sheet.
  4. Pop into oven for 12 minutes.
  5. While veggies are cooking, pat salmon dry with paper towel. Season with S&P just before putting into oven. 
  6. At the 12 minute mark, flip the veggies and nestle the salmon (skin side down) among them. Continue roasting until veggies are golden brown and tender and salmon is opaque, 8 minutes more.
  7. Meanwhile, make vinaigrette below.
  8. Drizzle maple-mustard vinaigrette over salmon, broccoli, and potatoes and serve.  


For maple-mustard vinaigrette (linked to original above). Combine all ingredients below in small mason jar and shake vigorously until emulsified:

1 clove garlic, minced

2 TBS whole grain mustard

1 TBS 100% natural organic maple syrup


1 TBS fres lemon juice

S&P to taste




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