I really love one pan dinners because they are so easy to make and a breeze to clean up! It’s so nice to be able to cook everything for dinner right in one pan and be done.
This recipe for roasted salmon is surrounded with delicious roasted sweet potatoes and veggies that are perfect for fall! Did I mention that there’s bacon? Yes! There’s bacon! Because bacon makes everything better.
This easy recipe is completely paleo and also Whole30-friendly. Nothing like something healthy and easy for a weeknight meal. This recipe makes two servings, but can be easily doubled or tripled for a crowd! Just use a large sheet pan or two medium-sized baking pans. So easy.
I hope you enjoy this recipe as much as I do!
- 12 oz sustainably sourced salmon, cut into 2 fillets
- 3 Tbsp (32g) grass-fed butter or ghee
- 1 large sweet potato (or 2 small sweet potatoes), cut into ½" cubes
- 250 g bacon, diced
- 2 cups brussels sprouts
- 2 shallots, sliced
- 3 cloves garlic, thinly sliced lengthwise
- 1 red apple, cut into ½" cubes
- 2 sprigs rosemary, leaves removed and minced, divided
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- Preheat oven to 425ºF/218ºC.
- Line a baking sheet or roasting pan with parchment paper.
- Remove the salmon from the refrigerator, dry with paper towels, and set aside.
- Using a pastry brush, brush some butter on the parchment to cover.
- Spread the sweet potato pieces out in a single, even layer and brush them with butter until they are coated. Sprinkle the bacon on top and around the potato pieces.
- Place the baking sheet in the oven and roast for 20 minutes.
- While the potatoes are roasting, prepare the brussels sprouts by cutting the ends off and removing any wilted or yellow leaves. Cut any large sprouts in half lengthwise.
- In a large mixing bowl, combine the sprouts, shallots, garlic, apple, and about ¾ of the rosemary. Drizzle with half of the remaining butter and sprinkle on ¾ tsp salt and ¼ tsp pepper. Toss to coat everything evenly.
- After the sweet potatoes have cooked for 20 minutes, remove the baking sheet, pour the contents of the mixing bowl onto the pan and gently mix everything together and spread into an even layer with a silicon spatula.
- Return the baking sheet to the oven and roast for 15 minutes.
- Remove the baking sheet after 15 minutes, gently mix the vegetables and make space for the salmon fillets. Place the salmon fillets, skin side down (if applicable), on the baking sheet. Brush them with the remaining butter and sprinkle them with the remaining salt, pepper, and rosemary.
- Bake for 6-8 minutes for fillets that are 1-inch thick in the center. I like these right at 8 minutes. Adjust the cooking time based on the thickness of your fillets. The flesh should be opaque and flake easily with a fork when cooked through. Take care not to overcook the salmon.
- Serve immediately and enjoy!
How did yours turn out? I’d love to hear from you in the comments section!