Paleo Roasted Salmon with Seasonal Vegetables

Savor the vibrant flavors of this Paleo Roasted Salmon with Seasonal Vegetables—an irresistibly wholesome meal ready in just 40 minutes! This nutrient-packed recipe features tender, flaky salmon fillets infused with zesty lemon, aromatic garlic, and fresh rosemary, roasted to perfection. Paired with a colorful medley of roasted sweet potatoes, Brussels sprouts, and red bell peppers, this dish is as visually stunning as it is delicious. The entire recipe is gluten-free, dairy-free, and Paleo-friendly, making it ideal for clean eating enthusiasts. Simple to prepare on a single sheet pan, it’s a low-effort, high-reward weeknight dinner loaded with omega-3s, fiber, and seasonal goodness. Perfect for feeding a family or meal prepping for the week, this roasted salmon dish will quickly become a mealtime favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces salmon fillets
• 4 tablespoons extra virgin olive oil
• 1 whole lemon
• 3 cloves garlic cloves
• 2 sprigs fresh rosemary
• 2 medium sweet potatoes
• 200 grams Brussels sprouts
• 1 large red bell pepper
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2

Rinse and pat dry the salmon fillets with paper towels. Place them skin side down on the prepared baking sheet.

Step 3

Drizzle 2 tablespoons of extra virgin olive oil over the salmon fillets. Squeeze the juice of half a lemon over the fillets as well.

Step 4

Mince the garlic cloves finely and distribute them evenly over the salmon fillets.

Step 5

Remove the leaves from the rosemary sprigs and sprinkle them over the salmon.

Step 6

Peel and dice the sweet potatoes into 1-inch cubes. Trim the ends of the Brussels sprouts and cut them in half. Remove the seeds and core from the red bell pepper and slice into strips.

Step 7

In a large bowl, combine the sweet potatoes, Brussels sprouts, and red bell pepper. Drizzle with the remaining 2 tablespoons of olive oil and season with sea salt and black pepper. Toss to coat evenly.

Step 8

Arrange the vegetables around the salmon fillets on the baking sheet in a single layer.

Step 9

Roast in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.

Step 10

Remove from the oven and let rest for a few minutes before serving. Squeeze the remaining half of the lemon over the salmon and vegetables for added freshness.

Step 11

Serve the roasted salmon with the seasonal vegetables on a plate and enjoy your nutritious Paleo meal.

Nutrition Facts

Serving size	(1245.2g)

Amount per serving	% Daily Value*
Calories	1786.6

Total Fat 112.7g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 200mg	0%
Sodium 2912.5mg	0%
Total Carbohydrate 87.6g	0%
Dietary Fiber 24.4g	0%
Total Sugars 23.2g
Protein 117.8g	0%

Vitamin D 0IU	0%
Calcium 176.3mg	0%
Iron 7.3mg	0%
Potassium 452.9mg	0%

*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.

Source of Calories

Fat: 55.2%

Protein: 25.7%

Carbs: 19.1%