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A sheet pan with three salmon filets topped with a blueberry mixture and Brussels sprouts.

Sheet Pan Blueberry Salmon Recipe

  • Author: Lindsay Cotter
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


his Sheet Pan Blueberry Salmon and Veggies is a nutrient-rich dinner that’s ready in 25 minutes and bursting with flavor!


Units Scale
  • 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


  1. 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.


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