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.
My other favorite ways to prep salmon are my pan-seared salmon burgers and this bacon-wrapped salmon, so be sure to check those out as well.
- 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.
My two favorite compliant brands are Nature's Rancher and Niman Ranch (both found at Whole Foods).
What other sides could I serve this with?
This salmon would pair perfectly with savory mashed sweet potatoes, air fryer carrots, fried brussels sprouts, and/or these roasted carrots with pesto.
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 tablespoon olive oil
- 2 garlic cloves minced
- ¼ teaspoon 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.
Made this last night for our anniversary dinner and it was amazing. My husband loved and said it was cooked perfect. My husband is a rice guy but potatoes are his second, which made the dish perfect for him. I loved the “one pot” part about cooking it. Almost 0 mess and it was a quick clean up. The leftovers today will be even better.
Thanks Bonnie -- happy you both enjoyed it!
Kelly @ Kelly Runs For Food says
Ahh I love salmon! This looks so good. I don't follow set diets for the same reason as you. When I want pizza, no one's getting in my way! haha
Hhaa girlllll you and me both! Gimme gimme.
Ellie | Hungry by Nature says
This looks awesome! I'm actually going to do my first Whole30 in January... I have Raynaud's reallllly bad and both of my sisters have other autoimmune issues, one being Celiacs. So I'm hoping to figure out if something in my diet is causing my Raynaud's to be so terrible. Keep your fingers crossed!
Ahh absolutely! Hopefully cutting out certain foods will help.
Jess @hellotofit says
Mmm that close up, though 😛 I'm with ya on the Whole 30. I don't do well with restriction, but I know a couple people who like it!
Mhmmm--I'm all about balance and moderation alwayssss but I have a few friends who swear by it!
Marina @ A Dancer's Live-It says
Salmon is just the best and this looks delicious! I'm with you on the "being weak" thing. I don't like to restrict or cut out certain foods because I don't think it's healthy, I'm more of a "balance" girl. 🙂
AMEN! Glad we're on the same page 🙂
Georgie @ Healthy Pears says
yummm! i freaking love salmon!!! haven't used watercress before however, it seems to be making an appearance in a lot of recipes I've been looking at! must give it a try!
Definitely! It's super versatile, which is why I love it so much.
Meredith Youngson | Earth & Oven says
So beautiful and simple. I've never had sautéed watercress but it's such a smart (and healthy!) green to throw in.
Absolutely! I've been loving watercress lately.
Gorgeous! And I love the use of watercress.