Sheet Pan Salmon and Veggies
This sheet pan salmon and veggies recipe is healthy and flavorful. If you are looking for an easy dinner, you are in the right place.I love this recipe because it is Whole 30 friendly. It is a guilt-free dish and everyone will love it. Trust me, it will be a crowd pleaser.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: butternut squash salmon recipe, gluten free whole30 salmon, one pan salmon, one pan whole30 salmon
Servings: 6 servings
Calories: 176kcal
Author: Chandice Probst
- 2 pounds pre-cubed butternut squash
- 1/3 cup coconut oil or bacon grease
- 4-6 salmon fillets
- 1 to 2 tablespoon fresh chopped rosemary
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Preheat oven to 400°
On a baking sheet, toss the butternut squash in oil and spread out
Sprinkle with rosemary, salt and pepper
Bake at 400° for 25 to 30 minutes then remove from oven
Place salmon fillets on the sheet and sprinkle each with salt and pepper to season
Bake another 8 to 10 minutes or until cooked through but not dry
Top tip: Squeeze some fresh lemon juice on top for extra flavor.
How to store leftovers
Place salmon and butternut squash into an airtight container after it has cooled. Keep them in the fridge for up to 3 to 4 days.
Calories: 176kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 643mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16095IU | Vitamin C: 31.9mg | Calcium: 77mg | Iron: 1.2mg