Wild Salmon & Lingonberry Sheet Pan Feast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent wild-caught salmon glazed with tart lingonberry compote, roasted with roasted root vegetables for a vibrant Alaskan-inspired weeknight dinner. This american-inspired sheet pan ready in about 37 minutes pairs fresh or frozen lingonberries, medium, thinly sliced red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (14 ratings) Prep: 20 min Cook: 17 min Serves 4 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: In a small saucepan, combine lingonberries, 1 tbsp water, and maple syrup. Simmer over medium heat for 8-10 minutes until berries burst and sauce thickens slightly, stirring occasionally.
  3. Step 3: Toss carrots and red onion in a bowl with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread evenly on a parchment-lined sheet pan.
  4. Step 4: Place salmon skin-side down on top of vegetables. Drizzle remaining 1 tbsp olive oil over salmon and top with Dijon mustard and fresh thyme.
  5. Step 5: Roast for 15-18 minutes until salmon reaches 125°F internally and vegetables are tender-crisp, basting with berry sauce once halfway through cooking.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Wild Salmon & Lingonberry Sheet Pan Feast take to make?

Total time is about 37 minutes (20 min prep + 17 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wild Salmon & Lingonberry Sheet Pan Feast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen lingonberries from drying out.

Can I substitute ingredients in Wild Salmon & Lingonberry Sheet Pan Feast?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wild Salmon & Lingonberry Sheet Pan Feast for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wild Salmon & Lingonberry Sheet Pan Feast?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes