his Sheet Pan Blueberry Salmon and Veggies is a nutrient-rich dinner that’s ready in 25 minutes and bursting with flavor!
- 3 to 4 salmon fillets (4 to 5 ounces each or a 16 ounce fillet)
- 2 cups Brussels sprouts, quartered
- Kosher salt, divided
- 1 cup fresh blueberries
- 1/4 to 1/3 light olive oil, divided
- 1/4 to 1/3 cup chopped fresh basil
- 3 Tablespoons balsamic vinegar
- 2 cloves or 1 teaspoon minced garlic
- 1/4 to 1/2 teaspoon black pepper
- 2 lemons, one juiced and one sliced
- Preheat the oven to 400F. Place the salmon fillets on a sheet pan lined with parchment paper. Arrange the Brussels sprouts around the salmon. Generously sprinkle the salmon and Brussels sprouts with salt. Set aside.
- Add the blueberries to a medium-sized bowl and mash a few times with a fork. Stir in the olive oil, basil, balsamic vinegar, garlic, black pepper, and a dash of salt.
- Drizzle 2 to 3 Tablespoons olive oil over the salmon and Brussels sprouts. Spoon the blueberry mixture over the salmon fillets.
- Squeeze fresh lemon juice on top of the salmon and veggies. Place lemon slices on top of the veggies on the sheet pan.
- Place the salmon in the oven to bake for 15 minutes. Broil for 1 to 2 minutes for extra crispy Brussels sprouts, being cautious as to not to overcook the salmon. Remove from the oven and serve immediately.
- Store leftovers in the fridge in an airtight container for up to 3 days.
Storage Tips – The baked salmon fillets can be frozen for up to 3 months in an airtight container or plastic bag.
We use Sizzlefish salmon, which offers both Atlantic and wild-caught varieties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Oven
- Cuisine: American
- Serving Size: 1 filet with topping
- Calories: 395
- Sugar: 6.6g
- Sodium: 316.1mg
- Fat: 28.1g
- Saturated Fat: 5.2g
- Carbohydrates: 12.4g
- Fiber: 2.8g
- Protein: 23.7g
- Cholesterol: 58.5mg
Keywords: blueberry salmon, sheet pan salmon, blueberries, salmon, main course