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Fish Recipes

Sheet Pan Ginger Garlic Salmon and Vegetables (AIP, SCD)

If you know that you need to eat more healthy fish like salmon and more colorful vegetables, but find either difficult or intimidating, this one pan recipe ginger garlic salmon and vegetables is made for you! One of the most frequent directions I find myself giving my nutritional coaching clients is that they need to eat more healthy fish.

And the second most frequent direction I give is probably to eat more colorful vegetables! I often have them set an initial goal to consume a minimum of 6 cups of vegetables every day – half of those cups should be green vegetables and the other 3 cups should be a variety of colors other than green. I know that still sounds like a lot to some people, but if you eat three meals a day, you can achieve this goal by simply building a plate each time that has animal protein plus a cup of green vegetables and a cup of some other color (or colors). This recipe is designed to create a meal that fits those requirements in one go!

AIP flavor boosters

The salmon in this dish is marinated in a combination of AIP-compliant flavor boosters that have come into very frequent rotation in my day-to-day cooking repertoire, even now that I’m years into my healing and after I’ve reintroduced many additional seasonings. I just keep coming back to this savory/salty/sweet/acidic/umami combination over and over! See below for my thoughts on the components and links to the brands I like best.

  • Ginger – this recipe calls for grating a fresh knob of ginger, but I always keep dried ground ginger stocked too.
  • Garlic – this recipe calls for whole fresh cloves, but I always keep granulated garlic powder on hand too.
  • Lemon juice – lime juice would probably taste even more delicious here, but I was out)
  • *Coconut aminos – anytime I see a recipe that calls for soy sauce, I know I can use coconut aminos in its place.
  • *Fish sauce – this is my secret flavor blaster! Check ingredients when you buy – some have lots of weird additives.
Red Boat Fish Sauce – my favorite brand!

As you get more comfortable in the kitchen, feel free to experiment with applying these same flavors to other dishes. I’ve yet to discover a vegetable, fish, or cut of meat that wasn’t enhanced by them!

*Coconut aminos and fish sauce are NOT considered SCD legal, though this may be primarily because they were not widely known during the time the originator of SCD was alive and therefore have not been officially evaluated. If you are following that dietary protocol, you should exercise caution with these.

AIP Reintroduction Ideas

This recipe is 100% elimination phase AIP compliant and I don’t think it really NEEDS anything more added to it to be delicious, but if you are experimenting with reintroductions, you could certainly use it as a vehicle for testing these…

  • Add black pepper (stage 1) to taste in step 2 and/or step 3.
  • Finish the dish with a sprinkle of sesame seeds (stage 2).
  • Mix and match any other vegetables, including nightshade vegetables like bell peppers (stage 3) or eggplants (stage 4) instead of the ones indicated.

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Ginger Garlic Salmon and Vegetables Recipe

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Sheet Pan Ginger Garlic Salmon and Vegetables (AIP, SCD)


  • Author: Jaime Hartman
  • Total Time: 45 mins
  • Yield: 4 1x

Description

I love a good sheet pan meal, especially one that combines nutrient dense salmon and both green and colorful vegetables all in one. Delicious, easy and (relatively) fast… a perfect weeknight meal.


Ingredients

Scale
  • 4 filets of wild calmon, skin-on if possible, each about 5 ounces

Marinade

  • 2 tablespoons coconut aminos
  • 1 tablespoon avocado oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Red Boat fish sauce
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger

Vegetables

  • 23 cups butternut squash, peeled and cut into cubes
  • 12 ounces Brussels sprouts, trimmed and halved if large
  • 2 tablespoons avocado oil
  • 1 garlic clove, minceed
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400° F. Line a 13×18 inch sheet pan with a sheet of parchment paper.
  2. Combine marinade ingredients in a medium bowl. Add salmon and turn to coat all sides. Set aside.
  3. In a large bowl, combine vegetable ingredients. Toss to coat all pieces as evenly as possible, then spread on baking sheet.
  4. Bake vegetables alone for 12 minutes, allowing the salmon to marinate during this time.
  5. Remove sheet pan from oven, stir vegetables and push to edges of pan, creating an open center for the salmon.
  6. Place marinated salmon fillets in the center of the sheet pan and then pour the marinade over top.
  7. Back for 15 more minutes and then serve immediately.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Entree

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