Sheet Pan Roasted Salmon, Squash, and Asparagus is an easy sheet pan dinner that is Whole30, Paleo, and Clean Eating friendly and full of flavor from a simple Dijon mustard sauce. Jump to Recipe
Made with wholesome ingredients and a tangy mustard sauce, this Sheet Pan Salmon, Squash, and Green Beans dish makes for a mouthwatering meal. Ready in under 20 minutes, this flavorful recipe is perfect for healthy weeknight dinners.
I absolutely love a good sheet pan meal. They’re easy to make, quick to cook, and require very little clean-up afterward. Healthy sheet pan salmon meals like this one are an incredible way to get all the health benefits of salmon, with the ease and convenience of a sheet pan meal.
I have made a lot of healthy sheet pan recipes in my day, from sheet pan meals fajitas to sheet pan chicken, but this one has got to be one of my favorites. It takes only a few minutes to prep and just 15 minutes in the oven, so it’s the perfect recipe for weeknight dinners when you may not have a lot of time to cook a meal.
This healthy sheet pan salmon recipe is low-carb, paleo-friendly, dairy-free, and Whole30-approved. Cook it in batches for delicious meal preps that last through the week or serve it up for a delicious family dinner. I guarantee you’re going to love it!
To make this delicious dish, you will need the following key ingredients:
- Salmon: I prefer to use fresh wild-caught salmon over the farm-raised kind, as it’s known to be more nutrient-rich. However, both are good options so use whichever you can.
- Butternut squash: You could swap this out for another hearty squash like acorn squash or kabocha squash, or use sweet potatoes instead.
- Green beans: These tasty veggies are packed with nutrients and delicious flavors. If you aren’t a fan, you can swap it out for another green veggie like broccoli or asparagus.
- Dijon mustard: This tangy mustard is the base of the mustard sauce we will be spreading onto the salmon and packs a ton of great flavor.
- Lemon juice: The acidity in the lemon juice brightens up the rest of the ingredients in the dish.
- Garlic: I recommend using fresh garlic if you can for the most flavor, but garlic powder can be used in a pinch if needed.
- Herbs and spices: We will be seasoning this dish simply with a flavorful combination of fresh dill, dried oregano, salt, and pepper.
Wild-Caught Salmon vs. Farm-Raised Salmon
The main difference between wild-caught salmon and farm-raised salmon is that wild-caught salmon live freely and eat organisms found in their natural environment, while farm-raised salmon are fed a processed diet of high-protein feed to fatten them up. As with any animal, the food it eats directly affects the level of nutrition it provides.
Wild-caught salmon is lower in calories and fat, while also being higher in beneficial minerals like zinc and iron. Farm-raised salmon, on the other hand, is higher in omega-3 fatty acids and vitamin C. While both types of salmon are healthy sources of protein, some people prefer wild-caught salmon because it’s leaner and cleaner. However, it’s typically also a bit more expensive. No matter which type of salmon you choose, it’s still an incredibly nutritious lean source of protein.
What to Serve With This Dish
This dish can be served on its own as a complete meal, but if you’re serving it at a dinner party or any kind of social gathering with a large group, you may want to pair it with some tasty sides. These are some of my favorite side dishes for this healthy salmon recipe:
- Shaved Brussels Sprouts Salad
- Grilled Avocados
- Cauliflower Fried Rice
- Grilled Tomatoes
- Easy Sauteed Mushrooms with Garlic Butter
Here are some of my favorite ways to switch up this healthy sheet pan recipe:
- Swap out the protein: If you want to try out a different protein source, you can use chicken breasts, chicken thighs, or a different variation of firm flaky fish like cod or halibut.
- Change up the starch: Not a fan of butternut squash? No problem. You can try a different type of squash like acorn squash, kabocha squash, or delicata squash. You could also use baby potatoes or sweet potatoes instead.
- Add cheese: For a cheesy twist, sprinkle some shredded or grated parmesan cheese on top of everything after you’ve baked it.
- Add garnishes: For a pop of color and added flavor, garnish with bright ingredients like fresh dill, fresh parsley, or green onions.
- Switch up the seasonings: Instead of coating the salmon with a tangy mustard sauce, you can season it with a spice blend like Italian seasoning or Cajun seasoning for a different flavor profile.
How to Store This Dish
I would recommend storing the salmon separately from the veggies. Make sure to transfer everything in airtight bags or containers before putting them away. The salmon can be stored in the fridge for up to 3 days or in the freezer for up to 6 months. The veggies can be stored in the fridge for up to a week or in the freezer for up to 6 months.
Frequently Asked Questions
Below you will find answers to some of the most frequently asked questions about this dish:
How long can you store salmon in the fridge?
When stored properly in an airtight container, you can store cooked salmon in the fridge for up to 3 days.
Can I use a different sauce for the salmon?
Absolutely. If you want to switch it up, try making a sauce with butter, lemon juice, and fresh parsley. It’s absolutely delicious and works great with this recipe.
Can I freeze cooked salmon?
Yes. To store cooked salmon, make sure to let it cool down to room temperature first. Then, I recommend tightly wrapping each salmon filet in plastic wrap to ensure that no air can get in. Once you’ve done this, you can place them in an airtight bag or container and store the salmon fillets in the freezer for up to 6 months.
More Delicious Sheet Pan Recipes
If you liked this dish, you’ll LOVE these:
Sheet Pan Roasted Salmon, Squash, and Green Beans
- Print Recipe
- Download PDF
- 1.33 lbs. raw wild salmon
- 2 tbsp. lemon juice
- 2 tbsp Dijon mustard (or compliant mustard)
- 1 tsp. fresh dill (or half the amount dried)
- 1/2 tsp. oregano
- 2 U cloves garlic, minced
- 1.5 lbs butternut squash (or other hearty squash)
- 1 lb asparagus
- 2 tbsp. olive oil
- Salt and pepper
- Get IngredientsNEW!
Peel the squash and thinly slice the squash into circular pieces, like chips. Toss the squash and asparagus with olive oil,salt, and pepper. Place the veggies around the salmon, placing them in an even layer. Make sure to cut the butternut squash thin or it won't cook through in the allotted time. If you prefer thicker squash, put it in 10-15 minutes before adding the salmon and green beans.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.