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One plated roasted salmon served over quinoa, asparagus and broccoli

Healthy Oven Baked Salmon

  • Author: Melissa
  • Total Time: 22 minutes
  • Yield: 2 1x


Flakey baked salmon fillet with asparagus and broccoli baked together on a one sheet pan for a quick and easy dinner.  Served over a bed of quinoa making this a complete and healthy meal.


  • 2 salmon fillets, fresh or thawed if frozen (46 oz. each)
  • 4 teaspoon extra virgin olive oil
  • 2 tablespoon coconut aminos (optional)
  • 1 teaspoon dried thyme (1 tablespoon fresh thyme)
  • salt and black pepper
  • 1.5 cup broccoli, chopped
  • 69 medium spears of asparagus
  • 1/2 lemon
  • 1.5 cup quinoa, cooked



  1. Preheat oven to 400F | 200°C and line a baking sheet with parchment paper.
  2. Toss the broccoli and asparagus on the baking sheet with 2 teaspoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon of black pepper. Spread out evenly leaving room for the salmon fillets.
  3. Coat top and bottom of salmon fillets with the remaining 2 teaspoons of olive oil and transfer to the baking sheet skin side down.
  4. Drizzle the coconut aminos on top of the fillets and season with dried thyme, salt, and pepper.
  5. Place in the oven and bake for 12-14 minutes or until the center is opaque in color and flakey when touched.
  6. Remove baking sheet from the oven and set to the side to cool for 5 minutes.
  7. Serve salmon and veggies over a bed of quinoa. 
  8. Top it off with a fresh squeeze of lemon juice.


  • Cooked salmon can be stored in an air-tight container in the refrigerator for up to three days.
  • Quinoa can be swapped out for brown rice or even cauliflower rice for those wanting a low carbohydrate.
  • Prep Time: 10
  • Cook Time: 12
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American

Keywords: healthy oven baked salmon