pickle twist sheet pan salmon (Printable)

Sheet pan salmon with tangy pickle brine and veggies brings bold flavor and effortless preparation to the table.

# Ingredient list:

→ Seafood

01 - 4 salmon fillets (approximately 6 ounces each), skin removed

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby carrots, sliced
04 - 1 cup broccoli florets
05 - 1 small red onion, cut into wedges

→ Pickle Twist Marinade

06 - 1/3 cup dill pickle brine
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon freshly ground black pepper

→ Finishing Touch

11 - 2 tablespoons fresh dill, finely chopped
12 - 1 lemon, cut into wedges

# Step-by-Step Guide:

01 - Set oven to 400°F and allow to fully preheat.
02 - In a small bowl, whisk together pickle brine, olive oil, Dijon mustard, garlic powder, and black pepper until emulsified.
03 - Brush salmon fillets evenly with marinade and set aside to infuse for 10 minutes.
04 - Spread cherry tomatoes, baby carrots, broccoli florets, and red onion evenly on a large rimmed baking sheet.
05 - Nestle marinated salmon fillets among vegetables and drizzle remaining marinade over everything.
06 - Roast in preheated oven for 16-18 minutes until salmon flakes easily and vegetables are tender.
07 - Sprinkle fresh dill over salmon and vegetables, garnish with lemon wedges, and serve immediately.

# Expert Advice:

01 -
  • Quick to prep with just one pan so cleanup is easy
  • Uses bright pickle juice for an unexpected but irresistible flavor lift
  • Flexible with veggies you already have at home
  • Delicious warm or at room temperature which makes it great for relaxed entertaining
02 -
  • Packed with healthy fats from the salmon
  • Loaded with fiber rich veggies
  • Naturally gluten free and dairy free
  • Pickle juice makes this recipe stand out I always reach for the garlicky kind for extra zing and find that even pickle skeptics are surprised by how well it works once roasted.
03 -
  • To get extra crispy veggies do not crowd the pan space matters
  • Use parchment or a silicone mat to keep things from sticking
  • Taste your pickle juice before using so you know how tart or salty it is. Adjust olive oil or pepper to balance if needed

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