Whole30 + Keto Sheet Pan Salmon + Asparagus
Whole30 + Keto Sheet Pan Salmon + Asparagus Recipe – simple + fast 30 minute dinner. Put it on a sheet pan and let the oven do all the work! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
For busy weeknights, sheet pan dinners are your best friend. The oven does all the work for you and there are practially no dishes to clean up.
This whole30 + keto sheet pan salmon + asparagus dinner is ready in just 30 minutes and is healthy as can be!
Whole30 + Keto Sheet Pan Salmon + Asparagus Marinade
The key to this sheet pan dinner is the delicious marinade you pour over the salmon and asparagus.
It is a mixture of olive oil, chicken stock, lemon zest, lemon juice, garlic + parsley. You drizzle it on top, and it gives the salmon and asparagus the most bright and delicious flavor.
Roasting Time for Whole30 + Keto Sheet Pan Salmon
Once you have it all drizzled and coated in the marinade, you’ll roast it in a 400ºF oven for about 10 minutes.
Then, to give it some gorgeous golden brown char, I like to broil it for a quick 2-3 minutes at the end.
Wild Caught Large Salmon Filet
I love to use a whole large wild caught half salmon filet when doing this sheet pan dinner. My Costco carries thawed, wild caught salmon filets. It is the perfect amount to serve 4.
If you don’t have access to a large wild caught salmon filet, you can use 4 smaller wild caught salmon filets. I get my smaller wild caught salmon from ButcherBox, which I highly recommend! No need to adjust the roasting time.
Sheet Pan Salmon Veggies
My go to vegetable for my sheet pan salmon dinners is usually asparagus. But I’ve used green beans, zucchini, squash and even shaved brussel sprouts as a swap out and they’ve worked great too!
Watch Recipe Video Demo (3:01 mins)
1 pound wild caught salmon filet (or 4 smaller filets)
2 pounds asparagus
1/4 cup olive oil
zest from 1 lemon
juice from 1 lemon
1 teaspoon dried parsley
2 teaspoons salt + pepper
Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
Place the salmon filet in the middle of the baking sheet, and arrange the asparagus around it. Drizzle the olive oil mixture over the salmon and the asparagus. Give the asparagus a quick toss to completely coat it.
Season the salmon and asparagus with salt and pepper.
Roast in the oven for 10 minutes, and then broil for 2-3 minutes until the salmon has an internal temperature of 125ºF.
Remove from the oven and rest for 2 minutes. Slice the salmon filet into 4 portions. Serve warm.
Leftovers will keep in an airtight container refrigerated for 5 days.
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