This meal of sheet pan salmon and vegetables baked with herb and garlic sauce is healthy and nutritious, and something I whip up often. You can serve it as is or with a side for rice or potatoes. This salmon recipe is suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked sheet pan salmon and veggies with zesty herb and garlic sauce.
This tray bake ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Recipe Tips
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this sheet pan recipe with shrimp or chicken instead of fish. For shrimp (or prawns), start baking the vegetables earlier and add the shrimp in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
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Ingredients
For the sauce
- 2 garlic cloves grated or mince
- 3 tablespoons parsley cilantro or basil will also work, finely chopped
- 1/2 lemon Zest of 1/2 lemon zested
- 1/2 lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
For vegetables
- 1 tablespoon olive oil to grease the tray
- 4 salmon fillets about 125 grams each but whatever size suits your appetite
- 14 Brussels sprouts halved
- 14 asparagus spears hard ends cut off and rinsed
- 1 bunch broccolini florets or broccoli rabe or 1/2 head of regular broccoli in florets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1/4 tsp pepper
Instructions
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 1 tablespoon, can do more) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs if desired.
Nutrition
Tried this recipe last night and it was simple and delicious! Thank you ?
Glad you liked it 🙂
Where is the nutritional values listed???
Hey, thanks for your question. A lot of our recipes were published a while ago and we didn’t have the tools to calculate the dietary info at the time. We are slowly going through the archive of those recipes and updating them, so we will definitely have it on the site soon