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6Sep, 23
Clean Food Love
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Pan Roasted Salmon and Carrots 🥕

An EASY Sheet Pan meal for the BUSY back-to-school weeknights!

Have just 20 minutes?

That’s all it takes to pull together a super nutritious AND delicious meal!
This one is really really GOOD, and it has tons of flavor while using very minimal ingredients.

BONUS: One-Pan means super EASY clean-up!

A no-fuss meal to impress the salmon lovers in your life!

Wild salmon contains an antioxidant called astaxanthin, which is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I try to purchase salmon when I see wild-caught salmon is on SALE. If it’s a really great sale, then maybe I’ll stock the freezer too.

This recipe is EXCELLENT for meal prep as well!

Simply add 1/2 cup of brown rice, or quinoa, your roasted carrots, lemon wedges, and a salmon filet, to each food prep container.

Stays well in a sealed container in your fridge for up to 3 days.

Serve over brown rice, quinoa, or cauliflower rice.

Some Carrot facts if you care:

These party platter favorites are one of the most nutritious veggies out there as they are loaded with vitamins, minerals, and antioxidants.

🧡They may help fight cancer, lower your blood pressure, keep your immune system strong, help your bones stay healthy, AND help protect your vision.

✅Fun Fact: If you eat more than 10 medium-sized carrots a day for a few weeks, you’ll build up too much beta-carotene in your body and develop a condition called carotenemia … and your skin will start to turn orange!

Carrots are great in soups, salads, stews, stir-fries, and casseroles. You can eat them raw, steamed, roasted, baked, and even juiced.

How often do you eat carrots? (Hopefully you’re not eating 10 of them every day!)




Cleveland Clinic

2 servings


  • 1 lb fresh carrots, halved

  • 2 Tbsps avocado oil or olive oil, divided

  • 4 cloves fresh garlic, minced

  • sea salt and ground black pepper, to taste

  • 1 lb salmon filet

  • 1 Tbsp lemon-pepper seasoning

  • 1 fresh lemon, sliced

  • chopped parsley, to garnish


Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper. Place your carrots into the prepared pan.

Drizzle with 1 tablespoon of oil, add half of the minced garlic, sea salt, and pepper to taste. Toss well to coat, then arrange them to the sides of the pan as shown.
Lay your salmon filet in the center and drizzle with the remaining oil.
Sprinkle with the lemon-pepper seasoning, add the remaining minced garlic and a pinch of sea salt.

Using your clean hands rub the salmon all over to coat well. Top your salmon with lemon slices.
Roast for 15-18 minutes, or just until your salmon is flaky.

Remove from the oven and serve immediately or allow it to cool then transfer into meal prep containers.

Garnish with freshly chopped parsley.
Keep refrigerated for up to 3 days.

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