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Sheet Pan Salmon and Veggies on a white plate
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5 from 1 vote

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
Cook Time35 minutes
Total Time40 minutes
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

Ingredients

  • 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

Instructions

  • 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

Video

Notes

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.

Nutrition

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