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Looking for a healthy salmon recipe? This Whole30 Garlic Salmon is it! It’s flavored with garlic, baked in foil and served alongside sautéed spinach for a complete meal.
Honestly, this Whole30 salmon recipe can and should be enjoyed year-round!
I’ve been trying to share more Whole30-friendly recipes because, well, January is quickly approaching. If you’ve ever done a Whole30, you know how important it is to switch up your meals and the kinds of protein you’re consuming, so consider this your new go-to salmon recipe.
This recipe is made with minimal ingredients like garlic and parsley yet it’s so flavorful. Plus, it’s baked in foil, which helps to lock in moisture and guarantees that the salmon will be nice and flakey.
- The salmon is marinated in a garlic mixture that’s SO flavorful
- It’s pairs perfectly with cooked spinach and bacon (always bacon!)
- You get your fair share of protein and greens all in one
Salmon – Preferably wild-caught; I believe I used sockeye salmon for this recipe
Olive oil – Can sub avocado oil if you prefer
Garlic – No substitution
Parsley – I used dried parsley because it’s easier/always on hand
Step 1: Thaw the salmon. If you bought frozen salmon (like I always do), be sure to thaw it overnight in the refrigerator. Before you marinate it, be sure to pat it dry with a paper towel to absorb any moisture.
Step 2: Make the marinade. Whisk the olive oil, garlic and parsley together in a small bowl.
Step 3: Bake the salmon. Next, use a basting brush to brush the marinade over the salmon so that it’s evenly coated, then sprinkle each salmon fillet with salt and pepper and bake it for 12-15 minutes.
While the salmon bakes, you can prepare the “salad”. Add the chopped bacon to a skillet then sauté for a few minutes until the bacon is cooked. Last, add in the spinach and cook for an extra minute or two until it’s wilted. That’s it!
Tips and FAQs
- To check for doneness, be sure to use a fork to see if salmon can easily be flaked. If so, it’s done. If not, bake for an additional 1-2 minutes.
To refrigerate: Wrap each salmon fillet in foil, then place it in an air-tight container in the refrigerator for up to 3 days.
To freeze: Wrap each salmon in foil or plastic wrap and store it in a sealed bag for up to 4 months.
How can you tell if bacon is Whole30-compliant?
Be sure to check the nutrition label for the ingredients and make sure there’s 0 grams of sugar. There are certain brands that label their bacon as “paleo”, but others do not, so it’s smart to check the label.
What other sides could I serve this with?
More easy Whole30 recipes:
- Zucchini Noodle Breakfast Bowl
- Italian Chicken Meatballs
- Baked Zucchini Fritters
- Whole30 Chicken Salad
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Whole30 Garlic Salmon
For the salmon:
- 2 salmon fillets thawed
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1/4 tsp dried parsley
- Salt and pepper
For the salad (optional):
- 2 slices bacon chopped
- 2 cups spinach
- Preheat oven to 450°.
- Line a baking sheet with foil, making sure there's a bit hanging off of the edges, then place the salmon skin side down on the foil.
- Whisk the olive oil, garlic and parsley together, then brush the marinade over top of the salmon, making sure it's completely coated. Then, sprinkle each salmon fillet with salt and pepper.
- Fold up the foil so that it completely covers the salmon, then bake for 12-15 minutes or until the salmon is cooked through.
- While salmon is cooking, make the "salad": Add the bacon to a large skillet and cook for 3-4 minutes, then add the spinach and sauté for 1 minute until it's wilted.
- Transfer the cooked salmon and spinach/bacon to a plate and enjoy!
UPDATE NOTE: This post was originally published in November 2016. It was updated with new text and photos in December 2020.