This Garlic Butter Salmon is an easy one pan meal you’ll want on repeat! Tender flaky salmon, crispy potatoes and charred brussels sprouts with a vibrant lemon butter sauce, all ready in about 30 minutes. Whole30 and paleo friendly.
I’m normally not into sheet pan dinners, but this one is so tasty, easy, and my whole family enjoyed it!
This recipe should really be dedicated to my daughter, Diana, because it includes everything that she asks for all the time. Her favorites!
Salmon – tender, flaky and so flavorful! The garlic lemon butter sauce is super simple and perfect with the salmon, potatoes, and sprouts.
The potatoes are cooked the longest to get that golden brown crisp outside that everyone loves.
The brussels sprouts are charred, just how I like them, and the flavors mix together perfectly in the pan.
Let’s get into the details so you can make it ASAP!
What You Need to Make Garlic Butter Salmon with Potatoes and Veggies
Simple, real food ingredients make the best meals! Here’s everything you’ll need to prepare this sheet pan dinner:
- red or golden potatoes
- olive oil
- sea salt and black pepper
- salmon fillets (skin on or off)
- garlic
- parsley
- lemons
- ghee or grass fed butter
- brussels sprouts
How to Make this Sheet Pan Salmon With Veggies
Preheat your oven to 425°F. On a large baking sheet, toss together potatoes with 1 tablespoon of the oil and season well all over with sea salt and black pepper.
Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.
Push the potatoes to one side and add the Brussels sprouts to the pan, drizzle with the remaining oil, season with sea salt and black pepper and return to the oven for 5 additional minutes.
Lower the heat to 400°F. Remove the pan from the oven and arrange the salmon in the middle of the potatoes and brussels sprouts.
Sprinkle the salmon with 2 tablespoons of the minced garlic and 2 tablespoons of parsley.
Combine 3 tablespoons of lemon juice and 1/4 cup of the melted ghee and pour the mixture over the salmon and drizzle some over the Brussels sprouts.
Season the salmon well with sea salt and black pepper all over.
Return the pan to the oven and bake until the potatoes are golden and fork-tender and the salmon is opaque throughout.
Meanwhile, in a small bowl, combine the remaining ghee, garlic, parsley and lemon juice.
Serve with the salmon, brussels sprouts and potatoes, as a dip or sauce. Garnish with lemon slices and additional parsley, if desired.
I hope your family loves this meal as much as mine did! Grab your ingredients and preheat your oven because it’s time to cook – let’s go!
Garlic Butter Salmon and Veggies {Whole30}
Garlic Butter Salmon and Veggies {Whole30}
Ingredients
- 1 pound red or golden potatoes halved or quartered (depending on how large they are)
- 2 tablespoons olive oil divided
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 4 salmon fillets skin on or off
- 3 tablespoons minced garlic divided
- 3 tablespoons fresh chopped parsley divided
- 2 lemons juiced (about 6 tablespoons)
- 1/2 cup ghee melted, or grass fed butter
- 12 oz brussels sprouts halved
- 1 lemon sliced, for garnish
Instructions
-
Preheat your oven to 425°F. On a large baking sheet, toss together potatoes with 1 tablespoon of the oil and season well all over with sea salt and black pepper. Spread out in an even layer and roast for 15 minutes, until they're just starting to soften and brown.
-
Push the potatoes to one side and add the brussels sprouts to the pan, drizzle with the remaining oil, season with sea salt and black pepper and return to the oven for 5 additional minutes.
-
Lower the heat to 400°F. Remove the pan from the oven and arrange the salmon in the middle of the potatoes and brussels sprouts. Sprinkle the salmon with 2 tablespoons of the garlic and 2 tablespoons of parsley.
-
Combine 3 tablespoons of lemon juice and 1/4 cup of the melted ghee and pour the mixture over the salmon and drizzle some over the brussels sprouts. Season the salmon well with sea salt and black pepper all over.
-
Return the pan to the oven and bake until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10-12 minutes).
-
Meanwhile, in a small bowl, combine the remaining ghee, garlic, parsley and lemon juice. Serve with the salmon, brussels sprouts and potatoes, as a dip or sauce. Garnish with lemon slices and additional parsley, if desired.
Nutrition
Want More Whole30 Salmon Recipes? Try One of These!
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Garlic butter salmon and veggies is a perfect healthy and delicious meal idea. It’s simple to prepare and full of flavor. Great choice!
Can you help me understand how this fits with Whole 30? Butter/dairy are not allowed in Whole 30 – what is a good substitute for butter in this recipe?
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Garlic Butter Salmon and Veggies is a simple, nutritious dish cooked with salmon, fresh vegetables, and garlic-infused butter for rich flavor. Understanding it the easy way, just like grasping the concept of a Liquid Oral Manufacturing Plant, means breaking it down: balance ingredients, cook gently, and enjoy a smooth, delightful result.
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