If you need a dinner idea for tonight, try this quick and easy recipe for Sheet Pan Salmon Dinner- a full, balanced meal that comes together in 12 minutes or less.Jump to Recipe
This recipe is sponsored by ALDI.
When I don’t have a plan for dinner, the stress of my day seems to escalate with each hour that passes. Inspiration rarely strikes in the moment when it’s time to make a meal.
This recipe comes together so fast, you would barely be able to figure out what everyone wants and get it ordered by the time you pull this sheet pan meal out of the oven. Here's everything you need to know to successfully pull this quick and easy meal off without a hitch.
I created this Sheet Pan Salmon dinner recipe for that day when you just can’t get it together for a great dinner idea and you really want to avoid eating out. (Hopefully this is not just me.) It’s so simple to execute, has minimal ingredients and is easy to adapt to any size group (or just one person).
You will find all of these high quality ingredients at your local ALDI store. They are regular items that are typically stocked.
- Fresh Salmon - You can buy this in 1 pound or about 2 pound filet options. 1 lb is best for 3 people (or maybe 2 adults and 2 kids) whereas the 2 pound portion is best for 4-6 people.
- Salt and pepper - I love the grinders from ALDI. You can always have freshly ground salt and pepper with these guys.
- Pineapple Spears - These precut spears are one of the secrets to making this such a quick and easy meal. Simply cut them into pieces and you're ready to go!
- Cherry tomatoes - Pick the shape or type you prefer. You can’t go wrong!
- Fresh spinach - One bag is more than enough and you'll have leftovers for smoothies the next day.
- 90 Second Grain Pouch - These pouches are the second reason this is a quick and easy meal. Choose one of the whole grain options to easy, deliciously enjoy quinoa, farro, and brown rice.
See recipe card for quantities.
Arrange the oven rack to the highest position and preheat the broiler to high.
Line a rimmed baking sheet with aluminum foil. Arrange salmon slices along one side of the pan. Sprinkle each with salt and pepper.
Arrange the sliced tomatoes and pineapple pieces on the other side of the pan; toss together.
Place pan under the broiler for about 8 minutes, or until salmon reaches an internal temperature of 135℉ (cook to 140℉ if you prefer your salmon well done).
Meanwhile, heat grain pouch according to the directions on the package.
Roughly chopped spinach and set aside.
Plate meal by layering first a serving of hot grains, then a handful of fresh spinach, and a salmon filet on top. Spoon cooked tomatoes and pineapple on top of salmon. Serve and enjoy!
Hint: Trust the cook time! Overcooking salmon makes it very rubbery. If you don't like salmon skin, DO NOT spray the foil before putting down the salmon on the baking sheet (this is my favorite type btw). When the salmon is done cooking, slide a fish spatula between the flesh and the skin and it will easily lift off, leaving the skin on the pan.
Need some guidance on substitutions based on your preference or different availability? You got it!
- Fish: If you’re not a salmon person, try this with nearly any other fish ALDI offers. Their fresh tilapia filets are great or look to the frozen section for even more options like Mahi Mahi or Cod. For thinner, flakier fish reduce the cooking time. You might want to add the fish to the pan after cooking the tomatoes and pineapple for a few minutes.
- Pineapple Spears: You can certainly buy a whole pineapple at ALDI and cut it up yourself; you’ll save a little money by doing so. This recipe will likely use only about a ¼ of a whole pineapple to plan to eat the fresh fruit for a few days or freeze and use in smoothies like this smoothie.
- Spinach: You can easily substitute in other fresh, chopped greens like kale or chard. I suggest using the baby kale mix from ALDI as it’s more tender than “adult” kale. You can also eliminate this from the recipe and enjoy a side salad instead for the same benefits.
- 90 Second Grain Pouch - You can use any grain here that you like. Using up any leftover grains is a great idea!
This meal is gluten, dairy and nut free for those that need it. Double check that you have picked a gluten free grain pouch just to be certain.
This salmon sheet pan dinner uses very little equipment which = very little dishes! In fact, in the 8 minutes while this is cooking under the broiler, you can clean all your dishes so when you’re done eating, so is your time in the kitchen!
- Rimmed sheet pan: Having a rim on your pan is essential for not losing any ingredients to your floor or the bottom of your oven. I like the half and full sheet pan size, depending on how many people you’re cooking for.
- Kitchen scissors: The fastest, cleanest way I’ve found to slice the salmon filet is with kitchen shears. It cuts through the skin without tearing up the flesh. A good, sharp chef’s knife will absolutely work too.
- Heavy Duty Aluminum Foil: This is for lining your sheet pan with before placing the food on. I don’t mess with regular foil because it often tears and doesn’t cover the whole pan with one sheet (i.e. you have to use more of it). One good sheet of the heavy duty foil will cover your pan (so there is NO cleanup afterwards) and is way more durable.
This meal is easy to store, in fact, it would be a great meal prep recipe!
I'd suggest packing each item up separately if you are cooking ahead the whole meal to serve at once (the salmon in one container and the pineapple/tomatoes in a separate container). This allows you to heat each item up separately without overheating anything. Wait to heat the grain pouch until right before eating.
If you are making this up into individual portions to take as lunches, then go ahead and put everything together in one container (one serving of grains, spinach, salmon, and pineapple/tomatoes).
These ingredients don't stand up well to freezing.
I think the #1 reason people don’t cook fish at home is because it’s intimidating to cook. So if you feel this way, you are not the Lone Ranger. Here’s a couple of tips to make you a rockstar cook of this Sheet Pan Salmon dinner.
- Salmon doesn’t always look done when it is done. 8 minutes is all it took for me to cook this to perfection but your oven may vary. Start with 8 minutes and then take the temperature. For juicy, flaky salmon, the internal temperature should be between ----. That’s a big range, I know, but take it to your preference of doneness.
- Not everyone likes to eat the skin of the salmon, present often on good filets. To easily get rid of it, place the filets skin side down on the aluminum foil lined pan WITHOUT spraying with nonstick spray. When it’s done cooking, use a spatula (I really like fish spatulas for such a job) and gently run it between the skin and the meat of the salmon. It should release easily, leaving the skin on the foil.
Sheet Pan Salmon with Pineapple and Tomatoes
- Sheet Pan
- Heavy Duty Aluminum Foil
- Cutting board
- Chef's Knife
- 1-2 lbs Fresh Atlantic Salmon Filet, cut into individual portions, (1.25 lbs yields about 4 moderate servings)
- Salt and Pepper
- 1 pint Cherry tomatoes, halved
- 8 ounces Little Salad Bar Fresh Pineapple Spears (about 4 spears), cut into ½" chunks
- 1 pouch Simply Nature 90 Second Seven Grain (double this for big appetites)
- 2 cups Fresh spinach leaves
- Arrange the oven rack to the highest position and preheat the broiler to high.
- Line a rimmed baking sheet with aluminum foil. Arrange salmon slices along one side of the pan. Sprinkle each generously with salt and pepper.
- Arrange the sliced tomatoes and pineapple pieces on the other side of the pan; toss together.
- Place pan under the broiler for about 8 minutes, or until salmon reaches an internal temperature of 135℉ (cook to 140℉ if you prefer your salmon well done).
- Meanwhile, heat grain pouch according to the directions on the package. Roughly chopped spinach and set aside.
- Plate meal by layering first a serving of hot grains, then a handful of fresh spinach, and a salmon filet on top. Spoon cooked tomatoes and pineapple on top of salmon. Serve and enjoy!