Balsamic Salmon Sheet Pan

Balsamic Salmon Sheet Pan

This recipe is a fuss-free way to cook delicious and flavorful salmon with minimal cleanup. The balsamic glaze adds a sweet and tangy touch, while the roasted vegetables complement the salmon perfectly.

Ingredients:

• Salmon fillets (4-6 oz each, skin-on preferred) – 2-3
• For the marinade:
  • Olive oil – 1 tablespoon
  • Balsamic vinegar – 2 tablespoons
  • Dijon mustard – 1 teaspoon
  • Honey – 1 teaspoon
  • Dried oregano – 1/2 teaspoon
  • Garlic powder – 1/2 teaspoon
  • Salt and black pepper – to taste
• Vegetables of your choice (consider asparagus, broccoli florets, cherry tomatoes, or Brussels sprouts) – 1-2 cups
• Optional garnishes: Chopped fresh parsley, lemon wedges

Cooking Guide:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Marinate the salmon: In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, oregano, garlic powder, salt, and pepper. Place the salmon fillets in the marinade, ensuring they are coated evenly. Let them marinate for 15 minutes, or up to 30 minutes for stronger flavor.
3. Prepare the vegetables: While the salmon marinates, toss your chosen vegetables with a tablespoon of olive oil, salt, and pepper. Spread them out on the prepared baking sheet.
4. Arrange and bake: Once marinated, place the salmon fillets on top of the vegetables, skin-side down. If using skinless fillets, simply place them on the baking sheet. Brush any remaining marinade over the salmon.
5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender-crisp.
6. Garnish and serve: Broil the salmon on high for the last minute of cooking for a crispier top (optional). Garnish with chopped parsley and serve with lemon wedges for a refreshing touch.

Tips:

• Use thick-cut salmon fillets for best results. Thinner fillets might dry out more easily during baking.
• To test for doneness, gently press the center of the salmon with a finger. If it flakes easily and feels opaque throughout, it’s cooked.
• If the vegetables tend to cook faster than the salmon, pre-roast them for a few minutes before adding the salmon to the baking sheet.
• This recipe is easily customizable. Experiment with different herbs and spices in the marinade for a variety of flavors. You can also use a store-bought balsamic glaze to save time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.