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A simple yet very flavorful weeknight dinner, this salmon sheet pan meal is easy to prep and quick to cook! Paleo and AIP friendly
Seafood is tough to have regularly at my house. I usually grab for more flavorful beef, easy chicken or indulgent pork recipes. But salmon doesn't need to just stay on the sidelines. This week I'm bringing you a tasty and quick salmon sheet pan dinner.
This salmon dinner takes less than 30 minutes from start to finish. It's packed with flavor from a coconut amino based sauce and finished with some fresh lemon juice. If you are into freezer meals like I am, feel free to toss everything in a freezer-safe container or bag and save for later. This recipe will ensure salmon makes a regular appearance at dinner time.
Ingredients in this simple salmon dinner (and substitutions)
- Coconut Aminos: this salty, savory sauce is a great subsitute for soy sauce or even worcestershire sauce in a pinch. If you are low on coconut aminos or avoiding coconut, substitue with beef broth. You can also make your own coconut-free coconut aminos using this recipe by Mel Joulwan.
- Honey: an excellent natural liquid sweetner rich in antioxidants. Use raw honey, if available, as it contains the most nutrients. If you don't have honey, substitute with maple syrup. To make Whole30 or low sugar, substitute with fresh squeeze orange juice or skip entirely.
- Garlic: a powerhouse allium that is known to help quell inflammation. Although pungent and spicy when raw, garlic sweetens as it cooks. Feel free to subsitute with garlic powder, chives or half a shallot.
- Sea Salt: filled with lots of vitamins and minerals, sea salt packs flavor and nutirion in one shake. You can substitute with Kosher salt. Since this is for the sauce, taste as you season to appeal to your pallete.
- Brussels Sprouts: high in fiber and rich in nutrients, these little cruciferous veggies are easy to add into any meal. Substitute with broccoli or cauliflower if you don't have Brussels sprouts available.
- Salmon: a great source of protein rich in omega-3 fatty acids and so easy to cook. Be sure your salmon is wild caught, rather than farmed, to really pack in those nutrients.
- Lemon: a squit of lemon juice goes a long way for this dish. It brightens and lightens the flavors. You can substitute with lime juice or even a little spritz of orange juice.
How to make this easy sheet pan meal
- Preheat the oven to 425 F and place parchment paper on a sheet pan.
- In a small bowl, whisk together the Coconut Aminos, Honey, Garlic, and Sea Salt. Place the quartered brussels sprouts on the sheet pan and then pour half of the coconut amino mixture over them. Toss well so that the mixture is evenly spread all over the brussels sprouts, then spread the brussels sprouts out on the pan, leaving some room for the salmon filet(s). Place the salmon filet(s) in the middle of the pan and then pour the remaining sauce over it/them.
- Bake for 15 minutes, or until the salmon easily flakes with a fork.
- Note: If your brussels sprouts are still not fully cooked, remove the salmon from the sheet pan, stir the brussels sprouts and spread them back out on the pan. Then put the pan back in the oven for an additional 5-10 minutes while you dish the salmon onto plates.
- Serve each plate with a lemon quarter for spritzing.
Freeze This Sheet Pan Supper Ahead of Time
If you've been following my blog for a while, you know I love easy freezer meals that are a cinch to make from start to finish. They are a lifesaver for those busy weeks or when you've lost all momentum to cook.
See more Paleo & AIP Freezer Meals
This freezer meal comes together in less than 10 minutes! First, chop the Brussels sprouts, if they aren't already, then toss them into a freezer-safe container or bag with the rest of the ingredients. Label and place everything in the freezer for up to 3 months. (Future you will be so grateful!)
When you need it for dinner, simply thaw overnight in the fridge. Spread all your ingredients on the sheet pan into a single layer and pop in the oven for 15 minutes. Viola! Dinner is served!
Easy peasy.
See the exact directions for how to freeze this in the recipe box below.
To Make This Salmon Dinner Coconut-Free
Use beef broth instead of the coconut aminos, or make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of “coconut aminos/soy sauce” per ice cube to use whenever you need it!
Want other Paleo and AIP sheet pan recipes? Try one of these!
Bacon Ranch Chicken Sheet Pan Meal (Paleo, Whole30, AIP): A quick and easy, family-friendly weeknight dinner with tons of delicious flavor. Minimal prep and fast cleanup!
Sheet Pan Fennel Pork Tenderloin (Paleo, AIP): A fabulous sheet pan recipe you'll want to make over and over, this pork tenderloin is surrounded by cauliflower, fennel, and grapes, with a delicious balsamic sugar glaze!
Sheet Pan Lime Shrimp Fajitas (Paleo, Whole30, AIP): In search of an easy, flavorful NIGHTSHADE-FREE sheet pan meal? This simple lime shrimp fajita dish is for you. All of the fun and flavor without the pain.
More Helpful AIP Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Honey Garlic Salmon Sheet Pan Meal Recipe
If you make this honey garlic salmon dinner, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Honey Garlic Salmon Sheet Pan Meal (Paleo, AIP)
Ingredients
- ⅓ cup Coconut Aminos
- 3 tbsp Honey
- 4 cloves Garlic (minced)
- 1 large pinch Sea Salt
- 1 lb Brussels Sprouts (sliced into 1/4 slices)
- 1 lb Salmon Filet (or 4 Filet Pieces)
- 1 Lemon (quartered (for garnish))
Instructions
TO PREP:
- Cut Brussles spourts into 1/4 slices, if you haven't already.
- In a small bowl, whisk together the Coconut Aminos, Honey, Garlic, and Sea Salt.
IF FREEZING FOR LATER:
- Put all of the ingredients into a gallon-sized freezer bag.
- Label the bag and lay flat to freeze. Freeze up to 3 months.
IF NOT FREEZING:
- Place the quartered brussels sprouts on the sheet pan and then pour half of the coconut amino mixture over them. Toss well so that the mixture is evenly spread all over the brussels sprouts, then spread the brussels sprouts out on the pan, leaving some room for the salmon filet(s). Place the salmon filet(s) in the middle of the pan and then pour the remaining sauce over it/them.
TO COOK:
- (If frozen) Thaw the ingredients overnight in the fridge.
- Preheat the oven to 425 F. Line a sheet pan with parchment paper. Pour the ingredients onto a parchment-lined baking sheet.
- Bake for 15 minutes, or until the salmon easily flakes with a fork.
Notes
This sounds really good! For freezing, did you freeze the salmon as well?
Yes – though typically I get pre frozen salmon, so I just keep it frozen and don’t thaw it before putting into the freezer with everything else.
I have made this recipe twice and it was delicious! I learned a couple of things the 1st go around. 1) The Brussel sprouts take WAY longer than the salmon to cook, so put them on the sheet pan first and cook for about 25 min -depending how done you like them. Then add the salmon, and ours took about 12 minutes. It was a piece of wild sockeye, which cooks pretty fast. Don’t overcook the fish! Remember that fish continues cooking once you take it out of the oven. 🙂 Also, for highest nutrient density, I recommend wild caught, Alaska salmon.
2) Make extra sauce! The sauce seemed to slide off the salmon and we made extra the 2nd time and it was the way to go. Thanks for a great recipe!