cW Recipes: Sheet Pan Salmon Grain Bowl
sheet pan salmon
From dawn to dusk, we've got your meal plans covered with hearty, healthy recipes fit for any time of day. Try this one for dinner!

Created by Amber Sullivan | Serves 2-3

Recipe ingredients


Baked salmon:

  • 1 salmon
  • 1 lemon, sliced into rounds and juice from half a lemon
  • 1 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 2 tablespoons avocado or olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon chili flake
  • 3 sprigs of fresh dill (or 1/2 teaspoon dried dill)

Roasted sweet potato and red onion:

  • 1 tablespoon avocado or olive oil
  • 2 sweet potatoes, cut into wedges
  • 1 red onion, cut into wedges
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cracked pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

Lemon honey mustard:

  • 1/4 cup fresh lemon juice from 1 large lemon
  • 1 tablespoon yellow mustard
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons honey
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper


  • 1 cup farro or brown rice, cooked according to instructions on package (optional)
  • 4 cups mixed leafy greens (i.e., butter lettuce, little gem, arugula, etc.)
  • Fresh herbs like dill or cilantro


  1. Preheat oven to 375 F. In a bowl, add sweet potato wedges and red onion wedges, drizzle with oil and spices and toss to combine.
  2. Lightly spray sheet pan with nonstick spray. Spread bowl contents onto pan. Sprinkle a bit of salt and place into preheated oven.
  3. On another sheet pan, layer 2 pieces of foil (large enough to wrap around your salmon) with one horizontal and one vertical. Spray lightly with nonstick spray and place salmon on top.
  4. In a jar, add all of baked salmon ingredients except for lemon rounds. Shake vigorously until combined. Drizzle mixture over salmon.
  5. Place lemon rounds on top and in between salmon pieces (if cut into filets). Wrap foil around salmon and place in oven.
  6. Bake salmon for 18–25 minutes, depending on thickness, until cooked through. Internal temperature should be 140 F.
  7. Uncover carefully and place oven on broil. Let salmon and vegetables broil for 3–5 minutes until slightly golden on top. Then, take out of oven to cool.
  8. In same jar used for the salmon marinade, add honey mustard ingredients. Shake vigorously until combined. Taste and season with additional salt and pepper if desired.
  9. In a large bowl, mix leafy greens, cooked farro or brown rice, roasted sweet potato and red onion wedges, fresh herbs and a few spoonfuls of honey mustard to taste. Mix until combined and coated.
  10.  Add a pinch of salt, separate into bowls and place salmon on top. Squeeze some fresh lemon, drizzle a bit of oil and enjoy!

about the chef

Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.


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