This simple and absolutely delicious salmon recipe is Whole30, Paleo, Gluten Free, Low Carb, and Keto!
Course Dinner, Main Course
Keyword Sheetpan Dinner
Prep Time 10minutes
Cook Time 20minutes
Marinate Time 1hour
Total Time 1hour30minutes
1lbsalmon 4 fillets, approximately 4-6 oz. each
2cupsfresh snow peas
2cupsbaby bella mushrooms
1.5tbsplemon juiceabout half a lemon
2tbspsesame oil or olive oil
Make the Marinade
Mince the garlic and grate the ginger. In a small bowl, whisk together the garlic, ginger, sesame oil, juice of half of the lemon, coconut aminos, salt, and pepper.
Prepare the Foil Packets
Slice the mushrooms and green onions and set them aside. Slice the other half of the lemon into rounds.
Lay out four large sheets of tin foil. Divide the snow peas and sliced mushrooms between them, laying a small pile of veggies in the center of each piece of tin foil. Place one fillet of fish on each and lay a slice of lemon on top of it. Pull the sides of the foil up a bit, and gently press only two of the the ends together.
Pour the marinade mixture onto each fish, coating the top & bottom. Close the foil, sealing it on the top and sides fully, and let it marinate for about an hour.
Preheat to 375. Place the fish packets on a cookie sheet and bake for about 18-20 minutes, depending on the thickness of your fish. Open the foil to check for doneness (it should be flakey), and garnish with sesame seeds and sliced green onions, and serve immediately.
Preheat the grill to medium-high heat. Carefully place the foil packets on the grill and cook for 10 minutes. Open the foil to check for doneness (it should be flakey), and garnish with sesame seeds and sliced green onions, and serve immediately.
This recipe was originally published on 3/4/2014. Republished on 7/12/20.