You will love the simplicity of these healthy and delicious Mediterranean Baked Salmon Fillets with rosemary, garlic and a touch of chilli. Serve with your favourite side dish for a nutritious meal full of protein and healthy fats. Ready in 30 minutes, this salmon dish is paleo, gluten-free, dairy-free, keto and Whole30-friendly. 

Baked Salmon Fillets

As I am currently nurturing a newborn, I am all about quick and easy meals  AND making sure I get lots of nutrients to support both my bub’s and my needs. 

Getting quality protein and those Omega-3s for healthy brain development is super important to me, so I try to include oily fish a few times a week. Some days it’s a simple tin of sardines (and you guys know how much I rave about this fish!) and other times it’s a piece of salmon.

Baked salmon fillets have got to be one of the easiest meals to put together. For this recipe, I chose a Mediterranean-style seasoning of chopped rosemary and garlic, and a touch of chilli (which can be omitted). Salmon is baked for about 15-20 minutes, giving you just enough time to make a big salad or prepare a side of vegetables, potatoes, rice, quinoa or whatever you like. 

You can make a few extra fillets and enjoy them as leftovers the next day either with scrambled eggs, in a salad or in a wrap.

Tips For Best Baked Salmon Fillets

Tip 1. Use super fresh, wild salmon if possible. I will often get frozen wild salmon fillets as they are usually cheaper. If you can’t afford wild fish, then get the best quality you can afford. Salmon steaks rather than fillets is another budget-friendly option.

Tip 2. The next is choosing your favourite way to season and flavour the salmon. I like to keep it simple with these combinations: 

• Mediterranean-style with herbs like rosemary or thyme, garlic, olive oil and lemon
• Miso, butter and Tamari soy sauce or coconut aminos 
• Simple sea salt and sweet chilli sauce
• Olive oil, paprika, sea salt and lemon zest
• Ginger, garlic, spring onions, sesame oil and Tamari soy sauce or coconut aminos
• Nuts, garlic and herbs crushed into a paste and used as a crust
• Harissa, honey and tomato paste with a dash of olive oil

Tip 3. Make sure the oven is preheated to at least 200 C (390-400 F) before you add the salmon and place the tray in the middle or a little closer to the top to get more heat on top of the fillets. 

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

More Healthy Recipes With Salmon

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Description

For a quick and easy dinner meal, make these simple yet delicious Mediterranean baked salmon fillets with rosemary, garlic, chili and tomato paste. Ready in 30 minutes, this salmon dish is nutritious and healthy. It’s gluten-free, paleo, keto and Whole30 friendly.

• Preheat oven to 200°C (390°F).
• Place a piece of parchment paper on a flat baking tray or prepare a lightly greased oven tray.
• Brush the fleshy side of the salmon fillets with tomato paste, just a thin layer. Sprinkle evenly with salt, rosemary, garlic and a little chilli. Drizzle each fillet with a little bit of olive oil or place a piece of butter or ghee on top. I personally love a little butter for extra richness.
• Place salmon fillets, skin side down, on the tray. Bake for 15 minutes or until cooked to your liking. Larger or thicker pieces might take closer to 20 minutes.
• While salmon is baking, prepare a salad or another side dish you like.

Notes

Ocean trout or white fish fillets can also be used in this recipe. You can use one large, whole salmon half instead of individual fillets, which looks especially nice when served for a ‘fancy’ dinner.

Nutrition

• Serving Size: 1 salmon fillet
• Calories: 246
• Sugar: 0.8 g
• Sodium: 726.1 mg
• Fat: 11 g
• Saturated Fat: 1.9 g
• Carbohydrates: 2.8 g
• Fiber: 0.9 g
• Protein: 35 g
• Cholesterol: 79.1 mg

Keywords: Salmon, Fish, Mediterranean, Dinner, Gluten-free, Paleo, Whole30, Keto

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Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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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 salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal 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.

 

Cook’s notes

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 with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns 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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Popular Recipe Shrimp Tomato & Avocado Salad Stacks

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Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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For the sauce

For the rest

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1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. 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.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

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Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

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