AIP Friendly Sheet Pan Salmon and Roasted Vegetables
Eating to support an autoimmune protocol doesn't mean settling for bland or boring, and this sheet pan dinner is proof of that. Skin-on salmon fillets get coated in a bright marinade of olive oil, turmeric, ginger, garlic, and fresh lemon, then roasted alongside zucchini, carrots, broccoli, and red onion until everything is tender and caramelized at the edges. Every single ingredient here — from the anti-inflammatory spices to the colorful vegetables — fits cleanly within AIP guidelines, so there's no need to swap anything out or second-guess the pantry. The technique is just as smart as the ingredient list: the vegetables go in first to get a head start, then the salmon joins the pan so both finish at exactly the right moment. Fresh parsley and thyme scattered over the top at the end add a burst of herby brightness that makes the whole thing feel restaurant-worthy. One pan, minimal cleanup, and four satisfying servings make this the kind of weeknight meal you'll come back to again and again.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 2 medium zucchini, cut into ½-inch half-moons
- 2 medium carrots, peeled and cut into ¼-inch coins
- 1 small red onion, cut into 1-inch wedges
- 1 small head broccoli, cut into small florets (about 2 cups)
- 4 tbsp olive oil, divided
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper.
- 2
In a small bowl, whisk together 3 tbsp of the olive oil, the turmeric, ginger, garlic, lemon juice, lemon zest, and 3/4 tsp of the salt to form the marinade.
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