Honey Garlic Salmon Sheet Pan Meal (Paleo, AIP)

A simple yet very flavorful weeknight dinner, this salmon sheet pan meal is easy to prep and quick to cook! Paleo and AIP friendly.

Prep Time5

Cook Time15

Total Time20

Servings:

Calories: 290kcal

Ingredients

⅓ cup Coconut Aminos
3 tbsp Honey
4 cloves Garlic minced
1 large pinch Sea Salt
1 lb Brussels Sprouts sliced into 1/4 slices
1 lb Salmon Filet or 4 Filet Pieces
1 Lemon quartered (for garnish)

Instructions

TO PREP:

Cut Brussles spourts into 1/4 slices, if you haven't already.
In a small bowl, whisk together the Coconut Aminos, Honey, Garlic, and Sea Salt.

IF FREEZING FOR LATER:

Put all of the ingredients into a gallon-sized freezer bag.
Label the bag and lay flat to freeze. Freeze up to 3 months.

IF NOT FREEZING:

Place the quartered brussels sprouts on the sheet pan and then pour half of the coconut amino mixture over them. Toss well so that the mixture is evenly spread all over the brussels sprouts, then spread the brussels sprouts out on the pan, leaving some room for the salmon filet(s). Place the salmon filet(s) in the middle of the pan and then pour the remaining sauce over it/them.

TO COOK:

(If frozen) Thaw the ingredients overnight in the fridge.
Preheat the oven to 425 F. Line a sheet pan with parchment paper. Pour the ingredients onto a parchment-lined baking sheet.
Bake for 15 minutes, or until the salmon easily flakes with a fork.

Notes

If your brussels sprouts are still not fully cooked, remove the salmon from the sheet pan, stir the brussels sprouts and spread them back out on the pan. Then put the pan back in the oven for an additional 5-10 minutes while you dish the salmon onto plates.

To make coconut-free: Use beef broth instead of the coconut aminos, or make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, givingyou approx 2 tbs of "coconut aminos/soy sauce" per ice cube to use whenever you need it!

Nutrition