Sheet Pan Blueberry-Balsamic Glazed Salmon is a great way to serve salmon. The rich glaze brings great flavor (and color) to the dish, and who doesn’t love roasted vegetables? Simple and easy to make!
My sister fueled my interest in the sheet pan meal craze that seems to be in everyone’s oven. And why not? It’s an easy, healthy way to fix a flavorful meal. I loved how Oktoberfest Sheet Pan Brats with Roasted Vegetables turned out – it was the first one I made.
Sheet Pan Blueberry-Balsamic Glazed Salmon is no exception to the easy-and-delicious qualities of sheet pan meals.
Roasting veggies is always a good thing, don’t you think? In fact, I had roasted broccoli as a side with my pizza tonight! Balance, right?
When you roast veggies in the oven, it brings on that toasty, browned-up coating that makes them taste so sweet. For this recipe, I used green beans, cauliflower, and baby potatoes. You could add your favorites, but I thought this would be a nice combo to go with the salmon and the glaze.
I fell in love with roasting blueberries a while back and made a super-simple dessert — Grilled Angel Food Cake with Roasted Blueberries. If you haven’t tried it, it’s quite a treat, and perfect for when you sort of forget to make dessert for a get together (or when you want something sweet).
The glaze for the salmon is also easy to make and it is so tasty. The sweet blueberries and a bit of balsamic vinegar combine for something special. I scattered blueberries over the veggies to roast, too, but I think I took my pan out of the oven just when they were on the verge of bursting!
Give Sheet Pan Blueberry-Balsamic Glazed Salmon a try, whether you make it for a special meal, or reach for it when you’re pressed for time. Don’t forget: Clean up is pretty easy, too!
Looking for more salmon dishes? Try one of these recipes:
Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing
Warm Farro, Salmon & Swiss Chard Bowls
Molasses-Glazed Salmon with Sweet-and-Spicy Peach Salsa
Start with a great selection of salmon for this easy-to-make and delicious dish. Choose your favorite veggies, or stick with the ones in the recipe!
- 1 cup fresh blueberries, divided
- 2 tablespoons balsamic vinegar
- 2 tablespoon honey
- 1/4 cup fresh lemon juice, divided
- 2 (6-ounce) salmon fillets, skin on
- 1 pound baby yellow potatoes, cut into 1/2-inch-thick rounds
- 3/4 pound green beans, ends trimmed
- 1/2 head cauliflower, florets trimmed into pieces
- 2-1/2 tablespoons olive oil, divided
- 1/2 tablespoon fresh thyme leaves
- 1/2 teaspoon salt, plus extra to season the salmon
- 1/4 teaspoon ground black pepper, plus extra to season the salmon
- Aluminum foil
- 2 lemon slices
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- Add the potatoes, green beans, and cauliflower to a large bowl and add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
- Transfer to the baking sheet and spread out in a single layer. Cook for about 20 minutes, tossing once or twice. Remove from the oven and set aside.
- As the vegetables are cooking, add 1/2 cup of the blueberries to a saucepan along with the balsamic vinegar, honey, and remaining 2 tablespoons of lemon juice. Cook on medium-high heat (stir a bit to help dissolve the honey) for about 10 minutes or until the blueberries burst and the mixture thickens slightly. Remove from the heat. Divide the mixture in two.
- Pat the salmon fillets dry and drizzle with 1/2 tablespoon of olive oil. Season with a bit of salt and black pepper.
- Brush half the blueberry glaze over the fillets and place on the baking sheet, skin side down, with the vegetables surrounding them.
- Sprinkle the thyme leaves over the vegetables and salmon. Place one lemon slice on each piece of salmon. Add the remaining blueberries scattered with the vegetables.
- Cook for 10-12 minutes, or until the salmon is cooked through.
- Remove and use the remaining glaze to brush over the salmon.
- Serve warm.