Whole30 Baked Salmon with Roasted Vegetables

This sheet pan dinner is a Whole30 staple that proves compliant eating can be delicious and satisfying. Wild sockeye salmon pairs with a rainbow of roasted vegetables, all cooked together on one pan for minimal cleanup. Every ingredient is Whole30-approved with no added sugar, dairy, grains, or legumes. The natural richness of sockeye salmon and the caramelized edges of the roasted vegetables make this a meal you will want to eat long after your Whole30 ends.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each)
• 2 cups broccoli florets
• 1 large sweet potato, cut into 1/2-inch cubes
• 1 red bell pepper, cut into strips
• 1 medium zucchini, sliced into half-moons
• 1 red onion, cut into wedges
• 3 tbsp avocado oil (divided)
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tsp sea salt (divided)
• 1/2 tsp black pepper
• 1 tsp dried Italian seasoning (check label for Whole30 compliance)
• Fresh basil or parsley for garnish

Instructions

1. Preheat oven: Set oven to 425°F. Line a large sheet pan (or two if needed) with parchment paper.
2. Roast the sweet potatoes first: Toss sweet potato cubes with 1 tbsp avocado oil and 1/4 tsp salt. Spread on the sheet pan and roast for 10 minutes to get a head start, since they take the longest.
3. Prep remaining vegetables: Toss broccoli, bell pepper, zucchini, and red onion with 1 tbsp avocado oil, 1/4 tsp salt, pepper, and Italian seasoning.
4. Add vegetables to the pan: After the sweet potatoes have had their 10-minute head start, add the seasoned vegetables to the pan around the potatoes. Push everything to the edges to make room for the salmon in the center.
5. Season the salmon: Pat salmon dry. Drizzle with remaining avocado oil, minced garlic, lemon juice, lemon zest, and remaining salt. Place skin-side down in the center of the pan.
6. Bake together: Return the pan to the oven and bake for 15-18 minutes until salmon is cooked through (145°F internal) and vegetables are tender with caramelized edges.
7. Garnish and serve: Remove from oven, garnish with fresh basil or parsley and an extra squeeze of lemon. Serve directly from the sheet pan for easy cleanup.