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Home » Blog » Recipes » Sheet Pan Salmon Supper (Whole30, Low Carb)

Sheet Pan Salmon Supper (Whole30, Low Carb)

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This Sheet Pan Salmon Supper is one of my favorite Whole30 weeknight family meals! It’s so simple to make and clean up is a breeze!

An overhead shot of someone holding a Sheet Pan Salmon Supper.

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!

A collage of cooking steps for paleo 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.

A closeup of Arugula pesto in a food processor.

Time to make Sheet Pan Salmon Supper!

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:

  • Chef’s knife
  • Cutting board
  • Measuring cup
  • Rimmed baking sheet
  • Instant-read meat thermometer

Method:

Grab (or make) some Arugula Pesto. It’ll take just a few minutes!

A woman making arugula pesto with a food processor.

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.

Tossing asparagus and grape tomatoes on a rimmed sheet pan with olive oil and seasoning.

Pat the salmon fillets dry with a paper towel.

Patting a salmon fillet dry with a paper towel.

Place the fillets in the pan and flip them around to coat all sides with the oil.

Placing a salmon fillet on a rimmed baking sheet for Sheet Pan Salmon Supper

Sprinkle the salmon with salt and pepper on both sides and arrange the fillets skin-side down among the veggies.

Seasoning the fish with salt for Sheet Pan Salmon Supper

Grab the lemons and cut into ½-inch slices.

A closeup of slicing lemons into 1/2 inch slices.

Add the lemon slices to the pan, also flipping them over to coat both sides with oil.

Adding lemon slices to the Sheet Pan Salmon Supper tray.

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.

Cooking a Sheet Pan Salmon Supper in the oven.

Personally, I like to take the fillets out when the thickest part of the fish measures 135°F on a meat thermometer.

Sheet Pan Salmon Supper right out of the oven.

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!

Adding a spoonful of arugula pesto on the fish in Sheet Pan Salmon Supper

Stay tuned for tomorrow’s Whole30 recipe—another delicious and easy one-pan supper!

 


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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Sheet Pan Salmon Supper by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe
5 from 3 votes

Sheet Pan Salmon Supper

This Sheet Pan Salmon Supper is one of my favorite Whole30 weeknight family meals! It's so simple to make and clean up is a breeze!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Italian
Keyword: gluten-free, low carb, paleo, Primal, quick and easy, salmon, Sheet Pan, Whole30
Servings: 4 servings
Calories: 704kcal
Author: Michelle Tam

Ingredients

  • ½ cup Arugula Pesto
  • 1 pound asparagus trimmed
  • 2 cups cherry or grape tomatoes
  • Diamond Crystal 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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 704kcal | Carbohydrates: 15g | Protein: 45g | Fat: 52g | Fiber: 5g
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Reader Interactions

Comments

  1. Shareen K. says

    January 1, 2018 at 6:13 pm

    Hi, this looks wonderful! I don’t have a food processor but I have a vegan pesto sitting my cupboard (Zest brand), and I’m wondering whether that will work in place of this pesto? Thanks for all you do!

    Reply
    • nomnompaleo says

      January 1, 2018 at 6:57 pm

      I’m not familiar with that brand of pesto, but if the ingredients are compliant and it tastes good you can use it in this recipe!

      Reply
  2. Jenna Congdon says

    January 3, 2018 at 1:24 am

    We made this last night! It was so good!

    Reply
  3. Meredith Aldins says

    January 3, 2018 at 5:20 pm

    Thank you so much for these daily January Whole30 recipes! You’re the greatest. This is exactly what my husband and I need to detox from the holidays.

    Reply
  4. Thischris says

    January 8, 2018 at 1:52 am

    Awesome!

    Reply
  5. Erin says

    February 3, 2018 at 11:49 pm

    We are not big salmon eaters… would another fish work? I know salmon is super healthy but it’s a bit too strong flavored for us 🙁 WFM has mahi mahi on sale right now?

    Reply
  6. Mikaela Links says

    March 30, 2021 at 9:07 pm

    5 stars
    Delicious! We also love substituting mahi mahi for the salmon. Yum!

    Reply

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