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.

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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Try This Next Shrimp Tomato & Avocado Salad Stacks

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.

For the sauce

For the rest

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.

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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Shrimp Tomato & Avocado Salad Stacks

These beautiful, zesty shrimp, avocado and tomato salad stacks are fantastic as an appetiser for a dinner party or Christmas celebrations, especially for a festive lunch.

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Gorgeous king prawns or smaller shrimp might not be what some associate with Christmas, but down under in Australia it’s a classic festive ingredient. Seafood is often served for Christmas lunch, accompanied by a beautiful sauce and a salad. I wanted to share a super simple and beautiful looking appetizer dish made with small marinated shrimp, sweet tomatoes and velvety avocados dressed with citrus juices.

Cook’s notes

You can prepare all of the dish elements ahead of time and assemble the stacks just before serving. Another way you can serve this dish is as a layered salad in small glasses or jars, or a larger single platter.

If you’re using larger king prawns, you can dice them into smaller pieces or serve fewer pieces per serving.

For those following AIP (autoimmune protocol) or avoiding tomatoes for other reasons, diced mango, peach or cucumber would work really well with shrimp and avocado.

Popular Recipe Whole Baked Trout With Herb Salsa & Lemon

If you don’t have aged, sweet balsamic vinegar, use regular balsamic and combine it with a teaspoon or so of honey.

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For the shrimp layer

For tomatoes

For avocado layer

For garnishes

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1. First, we’re going to marinate the shrimp, which can be done the day before or a few hours ahead of serving. Combine cooked prawn meat with the rest of the ingredients and use your hands to toss everything together until well combined and coated. Leave to infuse for 2-3 hours or overnight.
2. Dice tomatoes (seeds removed) and season with sea salt. Combine and set aside.
3. Combine lemon, orange and lime juices with olive oil, garlic and salt and whisk together. Add the diced avocado and combine gently as to not mash or break the avocado too much.
4. To assemble, divide the avocado between 6 small or serving glasses, or as one large layer on a bigger platter. Then pour over the remaining dressing over the top evenly.
5. Scoop the diced tomato over each serving and then top with equal amount of marinated shrimp. Scatter chopped chives or scallions over the top and drizzle the plate with some sweet balsamic vinegar. Sprinkle with some peppercorns or chilli flakes.

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