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+ servings
Two plates of sheet pan salmon.

Sheet Pan Salmon with Potatoes and Mushrooms

This easy one pan salmon dinner is bursting with flavor when drizzled with a tangy red wine vinaigrette.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 422kcal


Salmon with Potatoes and Mushrooms

  • 1 pound potatoes washed and cut into 1 inch dice.
  • 8 ounces button mushrooms cleaned and cut in half
  • 4 salmon filets
  • 1 tbsp olive oil
  • salt and black pepper

Red Wine Vinaigrette


  • Preheat the oven to 400.
  • Brush or spray a baking sheet with oil.
  • Place the mushrooms and potatoes on the sheet and roast for 20 minutes.
  • While the vegetables are roasting, bring the salmon out of the fridge about 15 minutes before the vegetables are ready to be pulled out. Sprinkle with salt and pepper.
  • Remove the tray from the oven and make room for the salmon filets. Roast with the vegetables for 12-15 minutes.
  • While the salmon is roasting, combine all the vinaigrette ingredients in a small bowl and whisk together or place in a mason jar and shake.
  • Serve the salmon and vegetables with a drizzle of the vinaigrette.



Potatoes - I prefer Yukon Gold, but you can use russet or red.   
Vinegar - can substitute a white wine vinegar, apple cider vinegar or sherry vinegar. 


Calories: 422kcal | Carbohydrates: 18g | Protein: 39g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 133mg | Potassium: 1493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 6mg