Sheet Pan Balsamic Salmon and Vegetables
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
2553 kcal
Sheet Pan Balsamic Salmon and Vegetables
Description
Sheet Pan Balsamic Salmon and Vegetables focuses on salmon filets cooked alongside broccoli florets and whole baby portobello mushrooms. A rich balsamic glaze made by reducing vinegar and sugar coats the dish, imparting a flavorful, slightly sweet finish. The salmon is placed skin-side down to roast evenly at 375°F, with vegetables nestled close, allowing the natural juices and glaze to mingle. The glaze is boiled and thickened to a syrupy consistency before use and can be customized for sweetness. This sheet pan method simplifies cooking and cleanup while delivering a harmonious combination of salmon and roasted vegetables.
The balsamic reduction adds acidity and sweetness without overpowering the fish or vegetables, while roasting encourages caramelization on the mushrooms and broccoli. The skin on the salmon helps keep it moist. The dish balances protein and vegetables in one pan, suitable for a straightforward dinner.
It's practical to line the baking sheet with foil and spray it for easier cleanup. The homemade balsamic glaze yields more than needed, so leftover glaze can be stored refrigerated for up to four days and used separately. Using store-bought glaze is a convenient alternative. Adjust seasonings to taste before roasting for best results.
Ingredients
Balsamic Glaze*
- 500 balsamic vinegar milliliters
- 1 cup granulated sugar divided
Salmon
- 1.50 pounds salmon I used 3 smaller but 1 large is fine, skin-on filets
- 3 cups broccoli florets
- 10 portobello mushrooms kept whole, baby
- 3 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
Instructions
Balsamic glaze:
- To a high-sided medium/large kettle (use one bigger than you think you need), add the 500 ml vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils and can sustain a fast rolling boil.
- Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently and keep an eye on it so it doesn't bubble over.
- When the sauce looks like it's about halfway done, taste the sauce, and if it's too vinegary and bitter for you, add part of or all of the remaining sugar. I personally use almost 1 cup. Sauce will thicken up more as it cools. Alternatively, you can use store bought balsamic glaze.
Salmon:
- While making the glaze, preheat oven to 375F (use convection if you have it), line a baking sheet with aluminum foil for easier cleanup (highly recommended), and spray with cooking spray.
- Place the salmon skin-side down on the baking sheet, and nestle the broccoli and portobellos directly around it, evenly spaced, and evenly drizzle with olive oil; set aside until the balsamic glaze is ready.
- Evenly drizzle the salmon with about 1/4 cup balsamic glaze using a small spoon, and drizzle the vegetables with an additional 1/4 cup, or to taste.
- Evenly sprinkle with salt and pepper, to taste.
- Bake for about 8 to to 12 minutes if using 3 to 4 individual salmon filets, or about 12 to 15 minutes if using 1 large salmon filet, or until the salmon is done to your liking, noting it will continue to carryover-cook a bit after you pull it out of the oven; don't overcook is my recommendation.
- If desired, after cooking, evenly drizzle with additional glaze, to taste, and serve immediately.
Notes
- You can substitute the homemade balsamic glaze with about 1/2 cup of store-bought balsamic glaze to save time.
- The balsamic glaze recipe yields more than needed; store leftovers in an airtight container in the refrigerator for up to four days.
- Use aluminum foil and cooking spray to line the baking sheet for easy cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2553 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 2553kcal | 128% |
| Carbohydrates | 424g | 141% |
| Protein | 55g | 110% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 107mg | 36% |
| Sodium | 1166mg | 49% |
| Fiber | 7g | 28% |
| Sugar | 372g | 744% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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