Whole30 Roasted Salmon with Seasonal Vegetables
Elevate your healthy eating routine with this flavorful Whole30 Roasted Salmon with Seasonal Vegetables recipe! Perfectly seasoned salmon fillets are roasted alongside a medley of vibrant, nutrient-packed vegetables like broccoli, butternut squash, and red onion—all lightly tossed with olive oil and fresh thyme for a hint of earthy aroma. This one-pan, 45-minute dish combines simplicity and wholesome ingredients, making it an ideal choice for meal prep or a quick weekday dinner. The zesty touch of lemon and garlic marinade enhances the salmon’s natural richness, while caramelized veggies deliver a delightful contrast. Garnished with fresh parsley, this gluten-free, dairy-free meal is as beautiful as it is nutritious, catering to Whole30 followers and anyone seeking balanced, clean eating. Serve this colorful roasted salmon recipe for a satisfying, stress-free dining experience!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic cloves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups broccoli florets
- 2 cups butternut squash, cubed
- 1 medium red onion, sliced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, mix together 2 tablespoons of olive oil, fresh lemon juice, minced garlic, sea salt, and black pepper to make a marinade.
Place the salmon fillets on one side of the prepared baking sheet. Brush them with the marinade, making sure to coat them thoroughly.
In a large mixing bowl, combine broccoli florets, cubed butternut squash, and sliced red onion. Drizzle with the remaining tablespoon of olive oil, add the fresh thyme leaves, and toss until the vegetables are well coated.
Arrange the vegetables in a single layer on the other side of the baking sheet alongside the salmon.
Place the baking sheet in the oven and roast for 25-30 minutes, or until the salmon is cooked through and the vegetables are tender and slightly caramelized.
Once cooked, remove the baking sheet from the oven. Let it rest for a few minutes before garnishing the salmon and vegetables with freshly chopped parsley.
Divide the salmon and vegetables among four plates and serve immediately. Enjoy your healthy Whole30 meal!
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 18.1 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1952 mg | 42% | |
*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.
