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 put it in a COLD oven, then set the temperature to 350ºF.
It will slowly cook the salmon as the oven comes to temperature, giving you perfectly juicy and cooked salmon every time!
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)Print
- Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a small bowl or measuring cup, combine the olive oil, bone broth, lemon zest, lemon juice + parsley. Stir to combine.
- 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.
- Place the salmon in a COLD oven. Then turn it to 350ºF and set your timer for exactly 25 minutes. The salmon should have an internal temperature of 125ºF, and the asparagus should be perfectly crisp tender.
- 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.
I use 1 large filet when I can source it, but 4 smaller filets work too!
When you gently bring the salmon up to temperature, it stays juicier and doesn’t “leach out” the white protein that you get when you overcook salmon. This method works EVERY TIME!
If you don’t have asparagus, green beans would work great too.
You can use fresh parsley if you have it on hand.
If your salmon has skin, you can eat it if you want! I do! It has a ton of nutrition in it.
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