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Garlicky Dill Salmon & Veggie Sheet Pan Meal (gluten free & AIP friendly)

Sheet pan meals seem to be all the rage right now, and rightly so! They're easy, quick, use minimum kitchen tools/gadgets, and the clean up is a synch! 

I found some really fun veggies at my local Natural Grocers to make this meal. Starburst squash, celeriac root, purple asparagus, and red beets. It made for a delicious and very nutrient dense dinner/lunch!

But the real star of this dish is the salmon. If you haven't tried the brand Orca Bay for your wild caught seafood needs, I cannot recommend them more! The creamy garlicky dill sauce is AMAZING on the salmon and if you have extras its awesome on the veggies as well!

I hope you enjoy this Quick-N-Easy Garlicky Dill Salmon sheet pan meal!

This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, primal, & Whole30 compliant!

What Makes this High-Vibing Food?

  • First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!

  • You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!

  • This dish is rich in protein, which is grounding and protective. It also supports the root chakra.

  • Contains root veggies, which help to provide grounding energy to support the root chakra.

  • Contains red colored foods. Red vibrates at about the same frequency as the root chakra. So, eating red foods helps to maintain the proper root chakra frequency.

  • This recipe is full of healthy fats and/or oils, which supports the sacral chakra.

  • Contains salmon which is super supportive for your sacral chakra as it is orange in color, combines water and fats in one supportive package that help the body vibrate the frequency of the sacral chakra.

  • This recipe is higher in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.

  • This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.

  • This recipe is loaded with starchy veggies, which is supportive to the solar plexus chakra in small quantities.

  • Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.

  • Contains green colored foods,which support and balance the heart chakra.

  • This contains a sauce recipe, linking earth and water elements, while also connecting the other chakras together with the throat chakra.

A Short Note on Swaps or Ingredients:

*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *

  • Celeriac root is a root veggie that looks a bit funny and knobby with white flesh and tastes similar to celery. You can swap this for radishes sliced in half if you cannot find this in your local grocers.

  • Sunburst squash are just a fin seasonal version of squash that I love! But if you cannot find them, replace them with yellow, crooked necked squash.

Equipment Needed to Create this Recipe:

  • a mixing bowl

  • a sharp knife

  • cutting board

  • 2 big sheet pans

  • parchment paper

  • silicon spatula or spoon


Garlicky Dill Salmon & Veggie Sheet Pan Meal

(gluten free & AIP friendly)

Prep time: 15-20 minutes Cook time: 15-20 minutes Yield: 4


  • 4 wild caught salmon fillets 

  • 1 lb. of purple asparagus, trimmed (green will do too!)

  • 5 sunburst squash, sliced into 4ths (or 2 small yellow squash cut into half moons)

  • 1 medium red beet, sliced 

  • 1 celeriac root, sliced into fries

  • Avocado oil, enough to coat the veggies well 

  • Garlic granules, generous amounts (sprinkled on veggies) 

  • Sea salt, to taste 

Creamy Garlicky Dill Sauce

  • 4 tbsp. of my Egg-Free Garlic Aioli (find recipe HERE

  • 2 tbsp. fresh dill, minced (or 2 tsp. dried parsley) 

  • 2 tsp. dried dill

  • 2 tsp. dried tarragon 

How to Create this Recipe:

  1. Pre heat your oven to 400 ° F. 

  2. Prep your veggies and spread them out onto two pans, leaving enough room in the center of each pan for 2 fillets of salmon.

  3. Meanwhile, make the garlic aioli, if you don’t have some on hand already (do not skip this ingredient, it’s VITAL to the recipe). 

  4. Lay your salmon fillets in the middle of each pan, 2 on each. Sprinkle with sea salt. 

  5. Mix all of the sauce ingredients into a medium bowl. Once mixed thoroughly, dollop and spread the sauce onto the fillets. 

  6. Pop the trays into the oven for about 15 minutes or until the salmon is flaky, tender, and cooked through! Once you remove the trays from the oven, sprinkle the veggies with sea salt to taste. 

  7. Portion into 4 equal servings. 

  8. Enjoy!!


  • If you like your veggies well done, pop them in the oven for 10-15 minutes BEFORE adding the salmon in step 4. 

  • If you have any extra sauce, it’s delicious on the veggies too!



Serving Size: 1 (based off of 4 servings total)

Calories: 213

Fat: 4 g

Carbs: 20 g

Protein: 29 g

*All nutritional information are estimations and will vary. 

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