Recipe: Sheet Pan Honey Basil Salmon by Guest Contributor Sylvia Fallas “Cooking For My People”


A healthy and delicious dinner doesn’t need to mean a sink load of pots and pans. This sheet pan salmon comes together quickly and easily, with only one tray to wash. Serve over steam-in-bag cauliflower rice for a simple and easy meal in a flash.


Sheet Pan Honey Basil Salmon

We’ve gone from a “never eating” fish family to eating the stuff minimum twice a week!

I think what confused me the most was buying the fish. How do I know if it’s good? I never wanted to a spend a lot on a protein not knowing if it would be fresh. What broke me out of my rut was trusting my fishmonger. I don’t buy supermarket fish- I buy from a local, reputable shop that specializes in fresh fish.

The store shouldn’t smell like fish! If I were to blindfold you and set you in the store, it should smell like the ocean. And while you’re there, ask what they recommend! Sometimes I’ll head in for Atlantic Salmon, but a different variety looks fresher. Trust your nose- and your fishmonger!

We’re big fans of salmon, aka pink chicken, since it’s so readily available and reasonably priced. Since we eat it so often, I like to change it up. We go for different types of salmon or steelhead trout with a different sauce or topping. I’m not a teriyaki fan, so pour and bake isn’t really my thing. Instead, I come up with my own toppings and sauces and keep them ready to go in the fridge and the pantry.

This honey basil concoction is my new favorite. Not too sweet, not too spicy, but just the perfect amount of flavor. Minimal prep means it’s the perfect weeknight meal. The sauce can be made a few days in advance and stored in the fridge. And did I mention it’s a one pan dish?! The veggies bake on the same pan as the salmon, so there’s only one dish to wash.

I love the pairing of tomatoes and salmon, especially the tiny grape tomatoes. They caramelize and burst, making them extra sweet. Why broccoli? It’s probably the only green vegetable the entire family can agree on!

Broccolini is a tender, baby variety of broccoli. The stems are long and skinny so they cook quickly. If it’s not available, regular broccoli florets are perfect for this dish.

For me, this is a complete dinner. I usually serve it over brown rice or whole wheat orzo for the kiddies. Leftovers are perfect for lunch the next day!

Sheet Pan Honey Basil Salmon


1 lb salmon (piece or fillets)

2 TB mustard

2 TB honey

1 shallot

2 frozen garlic cubes

2 frozen basil cubes

2 tsp soy sauce (or coconut aminos)

Salt & pepper


8 oz broccoli florets or broccolini

2 c grape tomatoes

1 TB olive oil

Salt & pepper

Parsley, for garnish

Preheat the oven to 450. Line a sheet pan with tinfoil and parchment paper. Lay the salmon in the center of the pan. Mince the shallot and add to a small mixing bowl. Add the remaining sauce ingredients and stir to combine, making the the garlic and basil cubes are incorporated. Add the broccoli and tomatoes to the pan.

Drizzle the oil over the vegetables. Spoon the sauce over the salmon. Season the entire tray with salt and pepper. Bake for 15-20 minutes. Broil for 2 minutes. Garnish with parsley and serve.



Recipe and photos courtesy of Chef Sylvia Fallas. For more information and to follow Sylvia, please visit her website,

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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