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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 potatoesolive oilsea salt and black peppersalmon fillets (skin on or off)garlicparsleylemonsghee or grass fed butterbrussels 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}
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. Prep Time: 10 minutesCook Time: 25 minutesCourse:DinnerCuisine:Paleo, Whole30Keyword:paleo, whole30Servings: 4 
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Ingredients
1poundred or golden potatoeshalved or quartered (depending on how large they are)2tablespoonsolive oildivided1 1/2teaspoonssaltdivided1/2teaspoonfreshly ground black pepperdivided4salmon filletsskin on or off3tablespoonsminced garlicdivided3tablespoonsfresh chopped parsleydivided2lemonsjuiced (about 6 tablespoons)1/2cupgheemelted, or grass fed butter12ozbrussels sproutshalved1lemonsliced, 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
Calories: 496kcalCarbohydrates: 37gProtein: 40gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 122mgSodium: 978mgPotassium: 1777mgFiber: 8gSugar: 5gVitamin A: 730IUVitamin C: 139mgCalcium: 102mgIron: 4mg
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Want More Whole30 Salmon Recipes? Try One of These!
Greek Salmon Skillet
Garlic Tuscan Salmon
Lemon Dill Salmon
Pesto Baked Salmon
Cilantro Lime Grilled Salmon
Salmon Cobb Salad
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