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–+ servings

Whole30 Sheet Pan Salmon Supper for Two

Tender and flaky salmon gets basted in a sun-dried tomato aioli and baked alongside a healthy medley of fresh vegetables. This quick and easy Paleo-friendly sheet pan meal is the perfect weeknight meal for you and your sweetie. 
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Course: Main Course
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Holiday Recipe, Keto Option, Low Carb Option, Paleo, Sheet Pan, Whole30
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Author: Krista

Ingredients

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

Instructions

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.

Notes

  • The sun-dried tomato aioli can be refrigerated for up to 1 week.