Hello, and welcome to Day One of your January Whole30! (If you have no idea what I’m talking about, go read my Whole30 prep post, and then come right back—I’ll wait!) I’m sure you’re trembling with excitement, but let’s start with a big, cleansing breath—and ease right into the New Year with an awesomely healthy, super-easy recipe.
If you read yesterday’s post about my favorite Whole30 Flavor Boosters, I told you that making Arugula Pesto, All-Purpose Stir-Fry Sauce, and Magic Mushroom Powder would come in really handy during this monthlong adventure. All of you who made Arugula Pesto, high five to you! Use it to make this delicious and simple Sheet Pan Salmon Supper!
If you didn’t make it yet, don’t fret! My favorite thing about this quick-and-easy one-pan salmon supper is the lightning-fast pesto. I love that I can toss a bunch of ingredients into a food processor and create a vibrant, verdant sauce that works on just about any savory dish.
Serves 4
Ingredients:
- ½ cup Arugula Pesto
- 1 pound asparagus, trimmed (broccolini works, too!)
- 2 cups cherry or grape tomatoes
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
- ¼ cup avocado oil or olive oil
- 4 salmon fillets (6 ounces each)
- 2 large lemons
Equipment:
Method:
Grab (or make) some Arugula Pesto. It’ll take just a few minutes!
Heat oven to 450°F with the rack in the middle position. In a rimmed baking sheet, toss the asparagus and cherry tomatoes with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ cup oil. Arrange the vegetables in a single layer.
Pat the salmon fillets dry with a paper towel.
Place the fillets in the pan and flip them around to coat all sides with the oil.
Sprinkle the salmon with salt and pepper on both sides and arrange the fillets skin-side down among the veggies.
Grab the lemons and cut into ½-inch slices.
Add the lemon slices to the pan, also flipping them over to coat both sides with oil.
Place the pan in the hot oven. Bake for 10-15 minutes, depending on the thickness of the fillets, or until salmon is cooked to your desired doneness.
Personally, I like to take the fillets out when the thickest part of the fish measures 135°F on a meat thermometer.
When the salmon is done, remove the pan from the oven, and dollop the pesto on the salmon and veggies. Squeeze the lemons on everything and dig in!
Stay tuned for tomorrow’s Whole30 recipe—another delicious and easy one-pan supper!
A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2018 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!
And remember: Throughout January 2018, I’m partnering with Whole Foods Market nationwide! In all Whole Foods Market stores, you’ll find my personally curated Nom Nom Paleo Picks on the shelves, a rotating menu of ready-to-eat Nom Nom Paleo dishes in the hot bar, and even my famous Magic Mushroom Powder available for sale!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Sheet Pan Salmon Supper
Prep
Cook
Total
Yield 4 servings
This quick-and-easy one-pan salmon supper is one of my favorite Whole30 weeknight family meals! It's so simple to make and clean up is a breeze!
Ingredients
- ½ cup Arugula Pesto
- 1 pound asparagus, trimmed
- 2 cups cherry or grape tomatoes
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
- ¼ cup avocado oil or olive oil
- 4 salmon fillets (6 ounces each)
- 2 large lemons
Instructions
- Grab (or make) some Arugula Pesto. It’ll take just a few minutes!
- Heat oven to 450°F with the rack in the middle position. In a rimmed baking sheet, toss the asparagus and cherry tomatoes with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ cup oil. Arrange the vegetables in a single layer.
- Pat the salmon fillets dry with a paper towel. Place the fillets in the pan and flip them around to coat all sides with the oil.
- Sprinkle the salmon with salt and pepper on both sides and arrange the fillets skin-side down among the veggies.
- Grab the lemons and cut into ½ -inch slices. Add the lemon slices to the pan, also flipping them over to coat both sides with oil.
- Place the pan in the hot oven. Bake for 10-15 minutes, depending on the thickness of the fillets, or until salmon is cooked to your desired doneness. (Personally, I like to take the fillets out when the thickest part of the fish measures 135°F on a meat thermometer.)
- When the salmon is done, remove the pan from the oven, and dollop the pesto on the salmon and veggies. Squeeze the lemons on everything and dig in!
Notes
If asparagus is out of season, broccolini is a great substitute!
Courses Dinner
Cuisine Whole30, Paleo, Primal, Gluten-free, Sheet Pan Supper, Quick and Easy, Salmon
