Paleo Roasted Salmon with Seasonal Vegetables
Elevate your weeknight dinners with this Paleo Roasted Salmon with Seasonal Vegetables, a wholesome and vibrant dish that’s as nutritious as it is flavorful. Tender salmon fillets are roasted to perfection, infused with garlic, fresh rosemary, and a zesty touch of lemon, while colorful sweet potatoes, Brussels sprouts, and red bell peppers transform into caramelized, veggie-packed goodness alongside the fish. This simple yet elegant recipe comes together in just 40 minutes, making it ideal for busy evenings or special occasions. Perfect for health-focused eaters, this dish is naturally gluten-free, dairy-free, and brimming with nutrient-rich seasonal produce. Serve straight from the oven for an irresistibly fresh and beautifully balanced meal that satisfies both your taste buds and your wellness goals.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 4 tablespoons extra virgin olive oil
- 1 whole lemon
- 3 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 medium sweet potatoes
- 200 grams Brussels sprouts
- 1 large red bell pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Rinse and pat dry the salmon fillets with paper towels. Place them skin side down on the prepared baking sheet.
Drizzle 2 tablespoons of extra virgin olive oil over the salmon fillets. Squeeze the juice of half a lemon over the fillets as well.
Mince the garlic cloves finely and distribute them evenly over the salmon fillets.
Remove the leaves from the rosemary sprigs and sprinkle them over the salmon.
Peel and dice the sweet potatoes into 1-inch cubes. Trim the ends of the Brussels sprouts and cut them in half. Remove the seeds and core from the red bell pepper and slice into strips.
In a large bowl, combine the sweet potatoes, Brussels sprouts, and red bell pepper. Drizzle with the remaining 2 tablespoons of olive oil and season with sea salt and black pepper. Toss to coat evenly.
Arrange the vegetables around the salmon fillets on the baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
Remove from the oven and let rest for a few minutes before serving. Squeeze the remaining half of the lemon over the salmon and vegetables for added freshness.
Serve the roasted salmon with the seasonal vegetables on a plate and enjoy your nutritious Paleo meal.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 23.2 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
