THE dinner of all dinners. It’s so easy to make this sheet pan salmon with dijon cream sauce. In under 30 minutes, you’ll have a paleo and Whole30 compliant meal with the most decadence sweet and savory sauce to smother over the top. Simple ingredients for an easy, tasty meal using Orca Bay Wild-Caught Sockeye Salmon Filets.
It’s rare we ever go out to eat anymore. A three year old and a one year old doesn’t exactly equal a ‘fun’ dining experience. With the attention span that lasts all of 2 minutes and 12 seconds, Chipotle is usually the hoppin’ spot we go when I’m needing a break from cooking. Because sit down and wait is a thing of the past.
So when my mom visited this summer and we had a day to play (aka shop and dine), it was an almost out-of-body experience being able to sit at a restaurant and have an adult conversation, not stressing about the time it took to get our grub, shove it in our faces, and peace out before someone poops, has a meltdown, or wants to climb out of the highchair. And since it had been three years since I last went out (ok that’s a lie, but it felt like that long), I had no problem relaxing, ordering a glass of wine, and savoring the most amazzzzzing salmon dinner I’ve ever experienced.
My husband had the kids, so I was going to take my sweet time eating every delicate piece of salmon smothered in the most heavenly cream sauce on planet earth. I may or may not have even put my phone on silent. I might have even walked out of that restaurant without a speck of food on my shirt. THAT my friends, is so wonderfully rare!
As soon as I got home and reminisced about my no-stress dinner only focused on feeding myself, I knew, KNEW I had to recreate the dinner I just devoured. Was it in my head? Was my meal THAT amazing or my experience being ‘me’ again and having an adult conversation with my mom clouding my taste judgement?
There was only one way to find out. Put my kitchen skills to work and start cooking.
And with Orca Bay Wild-Caught Sockeye Salmon Filets, it was pretty dang easy to fall in love with the premium quality of these salmon filets caught in the Pacific Northwest. ALL of Orca Bay seafood selections are natural – no weird additives and every package has coding that provides traceability for every single product.
This sheet pan salmon with dijon cream sauce is THE dinner guys. It’s the dinner of all dinners. Let me tell you why:
- Amazing quality of Orca Bay Seafoods Wild-Caught Sockeye Salmon
- Stupid easy and quick (hallelujah for sheet pan dinners with protein + veggies with little effort)
- THAT CREAM SAUCE. It’s…everything. Cross my heart. This stuff will knock your socks and might even get that picky kid to eat things you never thought possible. I loved smothering this sweet and savory cream sauce over the salmon AND veggies (and maybe all over my plate to lick off later). No shame. None.
It’s easy to throw a few Orca Bay Wild-Caught Sockeye Salmon Filets on a pan with a few sliced zucchini, and whip up that heavenly cream sauce to serve on the side. Simple ingredients and big flavor.
Sheet Pan Salmon with Dijon Cream Sauce
Prep and execution is easy – simply slice the zucchini and (very lightly) coat with olive oil. Place the zucchini into the oven at 400 degrees for 10 minutes. Once the 10 minutes is up, remove the pan from the oven and add the salmon filets. Bake an additional 10 minutes.
Meanwhile, combine the boiled medjool dates, coconut cream, and dijon. Add the chopped dill to the mixture and pour over the top of the salmon and veggies for the most bomb-tactic thing you’ve ever tasted.
Time to step up your salmon game! Give this sheet pan salmon with dijon cream sauce a try, you won’t be disappointed!!
Love easy, one-pot or sheet pan dinners? Try this Autumn Roasted Veggie Sheet Pan Chicken with Raisins, Easy Paleo Greek Chicken Skillet, One Pot Creamy Mushroom and Sage Chicken, Whole30 Sloppy Joe Bowls, Cream of Asparagus Baked Chicken, and this Potato and Fennel Baked Chicken Casserole.Print
Whole30 Sheet Pan Salmon with Dijon Cream Sauce
- Yield: 4
- 4 Orca Bay Sockeye Salmon Filets
- 2 medium zucchinis
- olive oil
Dijon Cream Sauce
- 1/2 cup coconut cream
- 2 tablespoons dijon mustard
- 1 tablespoon fresh chopped dill
- 2 medjool dates
- 1/4 cup water
- Preheat oven to 400 degrees
- Cut the zucchini in 1 1/2″ slices then halved. Arrange the zucchini around the perimeter of a baking sheet and drizzle lightly with olive oil
- Place the zucchini into the oven for 10 minutes
- After the 10 minutes is up, remove the pan from the oven and line the salmon (skin side down) in the center of the baking sheet. Place back into the oven for an additional 10 minutes
- Meanwhile, bring 1/4 cup of water to a simmer and add the 2 pitted medjool dates. Allow the dates to soften in the hot water – roughly 30-60 seconds
- Drain the water and place the softened dates in a small food processor or blender and add the coconut cream (or full-fat coconut milk) and dijon. Pulse or blend until well combined then add the chopped fresh dill
- Pour the cream over the top of the salmon to serve