Salmon Sheet Pan Dinner


A couple weeks ago I made a sheet pan dinner with chicken sausages, bell peppers, green beans, red onion and garlic. It was so popular that I decided to make another sheet pan dinner for tonight, with salmon as my protein. With the salmon, I had purple potatoes (because they come out at this time of year), Brussel sprouts and red onion. I used no other seasonings than kosher salt and pepper. Super simple. I also drizzled olive oil over the vegetables and balsamic vinegar over the Brussel sprouts. I read a lot about eating for good health and there seem to many articles I’ve read about making sure you have a lot of color in your meals, as far as vegetables go. It seems that is one way to eat healthy … make sure you have more than one color of vegetable on your dinner plate.  A colorful plate tells me I’m eating healthy.

Tonight, I had purple, green, and red … healthy and pretty! Plus the salmon – which was a nice shade of deep coral … before roasting.

I lined a sheet pan with tin foil and placed my cut vegetables on the pan. I started with the Brussel sprouts (that I had halved). Next to the Brussel sprouts, in the middle of the pan, went the purple potatoes (that I had quartered). On the other end of the pan, I placed the red onion (that I had cut into thick sliced quarter rounds).


Once I placed the vegetables on the pan, I drizzled them with olive oil and sprinkled them with kosher salt and pepper.


I set the salmon aside and drizzled it with a small amount of olive oil and sprinkled it with kosher salt and pepper. (Same thing I did for the vegetables).


Don’t the colors on the pan and in the salmon just yell out “healthy dinner”? I think so!

I was chatting with my sister on the phone while I was preparing our dinner. Funny thing is, her and her husband, were also making fish for dinner with Brussel sprouts! Her husband, John, is a wonderful cook and he is also a butcher. He was making a whitefish for their dinner. John was hanging out near Cher while we were on the phone and heard what I was making. If ever I have a question while cooking, he is the first person I go to. John mentioned that if I cooked everything on one pan, I would have a problem with it all getting done at the same time. The reason being that the salmon would cook so much quicker than the potatoes and Brussel sprouts. He mentioned putting the pan with the vegetables in the oven for 45 minutes and then adding the salmon for the last 15 minutes. Thank you, John!

Once the vegetables had been in the oven for 45 minutes, I pulled the pan out and added the salmon, placing it on top of the red onion.


I placed the pan back in the oven for 15 minutes and everything turned out wonderfully.


Truth be told, Dennis does not love fish of any kind. I always buy fish sticks for him and Kylie when I want to have fish for dinner. As I was plating our dinner, Dennis said “I think I’d love to try your salmon.” “Seriously?” I said. Well … Dennis loved the salmon! He packed the rest of up for lunches the next couple of days and said “Thank you, I loved it! I guess you just want to make sure I live a long life.” He’s getting it now … finally. It only took 30 years for him to understand. Maybe in the next couple weeks, I’ll make whitefish – just like John did.


Does this not look just like the picture of health on a plate?


  • 1 pound salmon fillet
  • 1 red onion, cut into quarter inch rounds
  • 1/2 pound Brussel sprouts
  • 10 purple potatoes (or red if you can’t find purple), cut into quarters

For veggies

  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • drizzle of olive oil
  • 3 teaspoons balsamic vinegar, for Brussel sprouts

For salmon

  • drizzle (lightly) of olive oil
  • 1-1/2 teaspoons kosher salt
  • cracked fresh pepper, several grinds over the fish


  1. Preheat oven to 375 degrees.
  2. Line sheet pan with foil.
  3. Lay Brussel sprouts, potatoes and onion on pan.
  4. Drizzle with olive oil and sprinkle with kosher salt and pepper.
  5. Drizzle balsamic vinegar over Brussel sprouts.
  6. Place in oven to roast for 45 minutes.
  7. Remove pan from oven and lay salmon over onion.
  8. Place back in oven for 15 minutes to roast.


Until next time, Kris




2 Comments Add yours

  1. Looks very healthy. I’ve never seen purple potatoes. What would you compare their tastes to?

    Liked by 1 person

  2. Thank you! They actually taste pretty much like any potato, not a very different taste from other potatoes. They may seem a little more dense. I did think they would roast faster than they did. To me, it’s just the coloring that makes them special. I’ve only seen them in the fall months so I try to buy them when I see them. If you happen to come across them where you live (I bought mine at Sprouts Farmer’s Market in California), give them a try. I’d love to hear what you compare the taste to as well. 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s