Sure, getting back on track this January is the target… now MAKE SURE you’re savoring life in the process! My cinch-to-make sheet pan salmon packs the flavor, delivering a restaurant-worthy dish to your table. Beautiful, pale orange salmon topped with deep purple roasted grapes and crispy shallots are so pretty on the plate, you’ll forget that THIS is what “healthy eating” can look like!
I’ve been using sheet pans for-EVER to make meals for my family, way before “sheet pan dinners” were a thing. With it’s no-fuss approach to preparing dinner, and gazillions of flavor combos to keep it all interesting, it’s no wonder sheet pan dinners are all the rage now.
Most winter nights I toss a ton of root veggies on a sheet pan, drizzle with olive oil and sprinkle with salt and other seasonings. While they’re basking in the oven, I pull together a batch of whole grains or beans for a quick and healthy weeknight meal.
In the summer I’ll switch to tomatoes, summer squash, fresh herbs and maybe some sweet Florida shrimp or Gulf snapper.
It’s no wonder that a quick internet search for “sheet pan suppers” brings up an overwhelming number of recipes! Sheet pan cooking really IS a great way to get dinner on the table with an easy prep and even easier clean up. If you haven’t yet made meals this way, grab a sheet pan and get going!
What’s so SPECIAL about this sheet pan recipe? It all comes down to flavor. Flavor. FLAVOR!
A number of years ago, a friend of mine served roasted grapes with some creamy brie cheese as an appetizer. I was smitten… and have been roasting grapes ever since. I had the great idea to pair them with seafood, and add in some shallots to create a sweet, savory and briny combo that’s impossible to beat. A little boost from some spices and seasoning and we’re talking a drool worthy dinner!
Enjoy this any time of year, but especially when you want healthy eating without sacrificing on taste or fun. Simple enough for a weeknight meal, but special enough for a dinner party, this will be one that you bookmark and keep coming back to.
Are There Substitutions?
- If you don’t live near a Bealls store or don’t have my Key Lime Lexi Mediterranean Citrus Seasoning Blend on hand, see the recipe note for a substitution.
- I’ve tried this with many kinds of seafood, all with great success. Arctic char is excellent, as are scallops and halibut.
Any Other Tips for this Sheet Pan Salmon with Roasted Grapes & Shallots?
- There are several different types of salmon to choose from. King salmon will be the most meaty and rich, and also has the highest price point. A sockeye salmon is usually about half the price, but is less fatty and can dry out quickly, so be careful not to overcook. I recommend choosing wild salmon, since farmed Atlantic salmon is often not raised in the healthiest of environments. There are some salmon farms that are doing better, but the only way to know is to talk to your trusted fishmonger and understand about the salmon’s source. (I like getting on a first name basis with the folks behind the fish counter and that way I know I’m being taken care of ❤️)
- You can make parts of this ahead if you wish. The shallot and grape mixture can be roasted and refrigerated, then reheated as you are cooking the salmon.
Watch me make my Sheet Pan Salmon with Roasted Grapes & Shallots:
Sheet Pan Salmon with Roasted Grapes & Shallots
- 20 ounces salmon 5 ounce portions per person
- 1 teaspoon Key Lime Lexi Mediterranean Citrus Seasoning Blend see note
- 2 medium shallots peeled, halved and sliced
- 1 ½ pound purple grapes destemmed
- ½ teaspoon kosher salt
- 1 teaspoon fresh rosemary chopped
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 400. Cut about a quarter of the grapes in half. Place on a rimmed baking sheet with the shallots, rosemary, and salt. Grind fresh black pepper over the top, and drizzle with the olive oil. Use your hands or a spoon to mix, then roast in the preheated oven for 25 minutes, stirring two or three times
- While the grapes are roasting, prepare the salmon by cutting into four pieces and rubbing the spice blend into the fish.
- After 25 minutes, remove the pan from the oven. The grapes should look shriveled. Move some of the grapes and onions aside to make room for the fish, and lay on the sheet pan. Return to the oven and roast for another 10-12 minutes, depending on the type of salmon (coho and sockeye will take less time and can easily dry out, so start checking around 8 minutes, while king salmon is thicker and can take up to 12 minutes).
- Remove from the oven and divide the salmon onto four dinner plates. Top with the grapes and shallots and serve.
Tips & Tricks
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