This Rosemary Citrus Baked salmon is a healthy one pan meal ready in 20 minutes. Fresh Rosemary, orange juice, lemon, veggies, sockeye salmon, olive oil, and spices. A deliciously nourishing meal that’s simple to make. Whole 30 and paleo friendly.
I’ve got salmon on the brain. Which a good thing because salmon is good for the brain. Salmon is also good for stress relief, improving mood, bones, heart health, and solving all your life problems. OKay maybe not all life problems, just maybe dinner idea problems, yes? So you see, this Rosemary Citrus Baked Salmon with vegetables deserves a star on the walk of superfood ONE PAN meals of fame.
Corny enough intro for you? Sure, why not.
I know what you’re thinking.. besides the fact that I really am that corny. … A baked salmon recipe? Before Thanksgiving? Shouldn’t it be turkey or a cranberry recipe of sort?
Let me explain.
First, I really wanted to give this salmon recipe an update, so here I am resharing it today, upgraded!
Second, I am married to a Kiwi. New Zealander. A person who does not celebrate Thanksgiving. Scratch that, a person who really doesn’t like Thanksgiving food. No turkey, no stuffing, no pumpkin pie. The fact that I got him to eat Pumpkin in this casserole recipe was a miracle.
Anyways…. back to baked salmon and that lovely herb Rosemary. Mmmm.. yes.
This seasonal inspired one pan salmon meal is what I make for Thanksgiving almost every year. That and Lamb stew or cranberry chicken. My parents usually make 2 Turkey’s and dessert, which is enough for all us hungry Americans to feast on for days!
But you see, this year we are in Utah for Thanksgiving, which means I’m skipping turkey. GASP! And you know what else I’m doing? We are keeping it super CHILL and simple.
The best thing about the little Holiday meal plan is that it’s all naturally delicious and healthy. Paleo friendly and all that jazz. Real food… if you keep it simple, it’s a winner. Am I right?
Alright, I’m hungry just talking about my Thanksgiving plans and salmon, yet again. In meantime, save this one pan baked salmon meal for anytime of year, you won’t be sorry. Or if you’re like me, go ahead add this to your holiday menu. MMM k? You’re body will thank you for skipping the post holiday food coma.
Here’s what you need to make Rosemary Citrus One Pan Baked Salmon:
Orange and lemon juice
Veggies of choice
Olive oil and spices
That’s it ya’ll! Heavenly. And ready in 20 minutes. I’m sorry but that meat 2 hrs of roasting a turkey any day… in my humble opinion.Print
This Rosemary Citrus Baked salmon is a healthy one pan meal ready in 20 minutes. Grain free, gluten free, low carb, Whole 30 and paleo friendly.
- 1/3 c olive oil
- Pinch of ground pepper
- 2 tbsp fresh orange juice
- 2 tbsp fresh rosemary, plus 1-2 extra sprigs to garnish ( See notes for dried rosemary option)
- 1 tbsp Lemon juice
- 1/2 tsp garlic minced
- 1/4 tsp of grated dried orange peel (divided)
- Kosher salt or fine sea salt to taste
- 1 bunch thin asparagus (trimmed) (Or other vegetable of choice)
- Olive oil or melted butter to drizzle
- 10-12 ounces sockeye salmon (whole fillet or around 3 fillets)
- Thinly sliced Orange (5-6)
- Optional 1/4 tsp lemon pepper
- Additional Salt/pepper to taste – after baking
1. Preheat oven to 400F.
2. Whisk together orange juice, lemon, 2 tbsp rosemary, 1/4 to 1/3 cup olive oil, pinch of salt, pepper, 1/4 tsp orange peel and garlic. Set aside.
3. Next Layer your dish.
4. First add your trimmed asparagus (or other vegetable of choice) and drizzle with olive oil or butter. Add a pinch (1/4 tsp or so) of lemon pepper seasoning.
5. Place your salmon (skin side down) on between the asparagus spears.
6. Drizzle the orange rosemary marinade on top of the salmon.
7. Add thin orange slices on top of the salmon and on top of the asparagus.
8. Place 2 to 2 fresh sprigs of rosemary evenly on top of the salmon and around the pan.
9. Sprinkle a bit more orange peel, pepper, and kosher salt on top of the salmon veggie bake.
10. Bake at 400F for 12-15 minutes or until salmon is not longer opaque in the middle.
- Feel free to use green beans or broccoli instead of asparagus.
- This recipe calls for 1 salmon fillet weighing 12 ounces, or you may use three 4 ounce fillets.
- For wild caught sockeye salmon fillets, we use sizzlefish.
- Serving Size: 4 ounces
- Calories: 345
- Sugar: 5g
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
Keywords: baked salmon, paleo, low carb, whole30, grain free, gluten free
Baked Salmon = Life problems solved. You believe me now, dontcha?This Rosemary Citrus Baked salmon looks delish! A #healthy one pan meal ready in 20 minutes. Click To Tweet
Okie dokie. Let’s do this. Bring on the last week of October and into November! Holiday shenanigans officially begin.
What non turkey recipe do you make for the Holidays? Oh do share!