This easy, healthy and Whole30 compliant Sheet Pan Salmon Supper for Two is loaded with nutritious vegetables and a delicious homemade sun-dried tomato aioli sauce. It can be prepared in under 40 minutes making it the perfect romantic weeknight dinner for you and your sweetie this Valentine's Day.
Fun fact about me: I can't say no to a great deal on food. Despite the weekly pep talk with myself about only buying the necessities, if I stumble upon a good sale on something (anything), chances are I'm going to buy it. It's a blessing and a curse, I suppose. That's exactly how I ended up with this beautiful skin-on salmon fillet. I went into Safeway for kitty litter and left with A LOT of salmon. At $5.00 a pound, how could I resist?
Enough about me and my food shopping addiction. Let's talk about this incredible Whole30 Sheet Pan Supper for Two, shall we? To be honest, the sheet pan cooking method is hardly the work of a master chef, but it gets the job done without sacrificing flavor. You just throw the food on a sheet pan and let your oven do the rest of the work. If you haven't tried a sheet pan recipe yet, I can't urge you enough to give it a whirl! This recipe in particular is the perfect weeknight dinner for two. It's even more perfect if you're on a round of Whole30.
This Meal Covers All of the Whole30 Meal Template Bases
My biggest takeaway from doing Whole30s is how to build a satisfying plate. The algorithm is simple. First load up on plenty of veggies, then protein and then fat. I like to consider this recipe a Whole30 trifecta, if there ever was one. You're getting your veggies via the medley of healthy roasted vegetables, your protein via the salmon and your plated fat via the sun-dried tomato aioli. Winner, winner Sheet Pan Salmon Supper dinner! 😉
What You'll Need for the Sun-Dried Tomato Aioli
- For the sun-dried tomato aioli, you're going to need sun-dried tomatoes, fresh Italian parsley, garlic, chives and mayonnaise. While you could certainly use store-bought mayonnaise, you could also make it yourself. It's super easy. Not to mention, successfully making your own mayo is like a right of passage into the Whole30 community. Am I right?
Quick Basic Mayo Instructions
In a blender or food processor, add 1 room temperature egg, 1 teaspoon fresh lemon juice, 1 teaspoon white vinegar, ½ teaspoon salt and ¼ teaspoon mustard powder. Blend over low speed until well-combined and then continue blending while verrrrry slowly drizzling in ¾ of a cup of extra light tasting olive oil or avocado oil until everything in the blender magically becomes mayo (learning how to make homemade mayo is my 2nd biggest takeaway from Whole30).
How to Make the Sun-Dried Tomato Aioli
Rough chop the sun-dried tomatoes, parsley, garlic and chives and throw it all into a blender or food processor and pulse until smooth. Add the mayonnaise and blend over low-speed until all of the ingredients are well-combined. You can make this in advance and store it in the fridge until ready to use.
Moving Along, Let's Assemble this Sheet Pan Supper!
- Begin by preheating your oven to 450 degrees and lining a baking sheet with parchment paper. Next, prep your veggies. Chop about a ½ pound of potatoes and a ½ pound of radishes into quarters. Peel and chop 1 large red onion and chop a ½ head of broccoli into bite size florets.
- The potatoes take a bit longer to cook, so you want to give them a head start in the oven. Toss them on the baking sheet with a ½ tablespoon of olive oil and a sprinkle of salt and pepper. Begin baking them in your pre-heated oven for 15 minutes.
- While the potatoes are getting a head start, in a large bowl, toss the radish, onion and broccoli florets with a tablespoon of olive oil and salt and pepper. Pat a 12 ounce skin-on salmon fillet dry with a paper towel and season on both sides with salt and pepper.
- After the potatoes have been in the oven for 15 minutes, add the rest of the vegetables to the baking sheet and toss it all together. Push the veggies towards the outskirts of the baking sheet, creating a divot big enough for the salmon fillet.
- Place the salmon (skin side down) into the divot and spread about 2 tablespoons of the aioli over the top.
- Return the baking sheet to the oven for 15 to 20 minutes or until all of the veggies are fork-tender and your desired doneness for the salmon is reached. I like serving this meal straight from the sheet pan with extra sun-dried tomato aioli and fresh lemon slices on the side.
Low Carb/Keto Option
To cut back on the carb count, simply omit the red potatoes. Try swapping them out for a naturally lower carb vegetable like cauliflower or brussels spouts. Eggplant would also be a great option since we already have the whole Valentine's Day color them going on!
Valentine's Day falling on a weekday this year is no reason to skip celebrating. You can have this meal on the table in less than 40 minutes and it's sure to impress your sweetie. Open a bottle of white wine (if you're not on a Whole30), cheers each other and fall in love together with this Sheet Pan Salmon Supper for Two. Oh, and be sure to tell me all about it! Tag your Paleoish Krista recipe creations on Instagram with #paleoishkristaeats. I love when y'all do that! Enjoy, you lovebirds!
PIN NOW! COOK LATER!
Hopefully I've turned you on to sheet pan cooking. If so, here's a few more easy sheet pan recipes for ya!
- Whole30 Sheet Pan Breakfast Bake with Potatoes, Brussels Sprouts and Bacon
- Roasted Broccoli and Cauliflower with Lemon and Garlic
- Spicy Paleo Oven "Fried" Pork Chops
Whole30 Sheet Pan Salmon Supper for Two
For the Sun-Dried Tomato Aioli
- 4 - 5 sun-dried tomatoes
- ¼ cup fresh Italian parsley
- 4 cloves garlic
- 2 tablespoons chives
- ¾ cup mayonnaise store-bought or homemade
For the Sheet Pan Salmon and Veggies
- ½ pound small red potatoes
- ½ pound red radish
- 1 large red onion
- ½ head broccoli
- 1 ½ tablespoons olive oil divided into 1 tablespoon and ½ tablespoon
- salt and pepper
- 12 ounce whole skin-on salmon fillet
- 1 lemon sliced into wheels
For the Sun-Dried Tomato Aioli
- Rough chop the sun-dried tomatoes, parsley, garlic and chives. In a food processor or blender, pulse the sun-dried tomatoes with the parsley, garlic and chives until smooth.
- Add the mayonnaise. Blend over low speed until smooth and well-blended. Refrigerate until ready to use.
For the Sheet Pan Salmon and Vegetables
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Chop the potatoes and radishes into quarters. Peel and large chop the red onion. Chop the broccoli into florets
- Add the potatoes to the baking sheet. Toss with ½ tablespoon olive oil and season with salt and pepper. Roast in preheated oven until tender, about 15 minutes. Remove from oven.
- While the potatoes are in the oven, in a large bowl, toss the radish, red onion and broccoli florets with remaining tablespoon of olive oil and season with salt and pepper. Prepare salmon. Pat dry with a paper towel. Season on both sides with salt and pepper.
- Toss the radish, red onion and broccoli with the cooked potatoes on the baking sheet. Push the veggies towards the sides of the baking sheet, making room for the salmon fillet.
- Position salmon (skin side down) in the middle of the veggies. Spread 2 tablespoons of the sun-dried tomato aioli over salmon. Return the baking sheet to the oven until all of the vegetables are fork-tender and the salmon is no longer translucent and the desired level of doneness is reached, 15 to 20 minutes.
- Remove from oven. Serve alongside extra aioli and fresh lemon.
- The sun-dried tomato aioli can be refrigerated for up to 1 week.
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