This little number here, let me tell you, has been the ray of sunshine in my day. I go to bed thinking about how I cant wait for lunch the next day. I used this recipe to meal prep enough salmon for three days of work (6 total pieces, one for me and one for Weston of course). This masterpiece was created to the fine tunes of Shawn Mendes — yes I am ashamed to admit I am quite literally obsessed with him, please don’t tell my rapper boyfriends— and an array of country love songs because I have been soft as hell lately. Bright side, Travis Scott and Kendrick were on dispersed throughout intermittently so that I didn’t entirely lose myself.
This recipe was SO easy and one I found on my Pinterest board stalking. It raved about being a One Pan recipe, and this was honestly my first, and now far from being my last—so easy and only one pan to clean up at the end. Game Over, check mate.
I started by cutting the sweet potatoes into thin slices, I need to by a mandolin because this was honestly a dangerous experience for me, and laying them on top of an EVOO covered pan.
I then added fresh red onions and fresh green beans. Green beans ARE technically classified as a legume but they are still Whole30 approved as they are one of the few exceptions. The reason they list is that they are a lot more “casing” than “bean”. Sure sure whatever I’ll take it because I love these things.
Next came the lemon garlic sauce. This sounds tricky and it was honestly the trickiest part of the recipe and I didn’t even struggle or bat an eye. You literally mix EVOO, lemon juice, and minced garlic into a bowl and stir. I poured half of the mixture on top of the veggies.
Added the salmon on top of the veggies and poured the remainder of my homemade sauce on top. Threw it in the oven and that’s all she wrote!!
To complete my lunch I added a side spinach salad in the container with a side of Whole30 approved ranch dressing from the ever faithful Primal Kitchen. Like I said earlier, this meal is easily the best part of my day. Meal prep has saved me so far and I plan to keep it going.
Whole30 Lemon Garlic salmon
An easy one pan salmon recipe that is Whole30 approved
- 6 portions Wild Caught Salmon
- 1 pound Sweet Potato chipped
- 3/4 Small Red Onion thinly sliced
- 1 tbsp Fresh Parsley
- Salt and Pepper
- 1/2 Lemon thinly sliced
- 2 tbsp Avocado or Olive Oil
- 1/2 Lemon Juice
- 2 Cloves garlic finely minced
Place all vegetables and potatoes on the EVOO greased pan. Cover with half of oil sauce. Add salmon to the vegetables and cover with remainder of sauce. Garnish each filet with parsley and one thinly sliced lemon. Bake at 425 degrees for 25 minutes. Check salmon for doneness and adjust time accordingly. Serve.