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Elderberry Vinaigrette Whole30 Salmon and Asparagus SQUARE

Roasted Sheet-Pan Salmon with Grapefruit and Asparagus

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Prep Time 10 mins
Total Time 25 mins
Course Main Course
Servings 4 people


  • 4 salmon fillets (1½ pounds total)
  • 1/4 cups WHOLE30 Elderberry Vinaigrette
  • 3/4 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 lb asparagus, woody ends trimmed
  • 1 pink or ruby red grapefruit, ends trimmed and thinly sliced


  • IN a large resealable plastic bag, combine the salmon and WHOLE30 Elderberry Vinaigrette. Seal bag and turn to coat salmon. Marinate in the refrigerator at least 30 minutes or up to 1 hour.
  • PREHEAT oven to 425°F. Remove salmon from the marinade; discard the marinade. Place salmon on one half of a large parchment-lined rimmed baking sheet. Season with ¼ teaspoon each of the coarse salt and black pepper. 
  • PLACE asparagus on the other half of the prepared baking sheet. Drizzle with the olive oil and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat; arrange in a single layer. Place grapefruit slices on salmon and asparagus.
  • ROAST salmon until it flakes easily when tested with a fork (4 to 6 minutes per half-inch thickness), and asparagus and grapefruit are tender.* Cut around grapefruit rind and serve on top of salmon and asparagus. 
  • *For a pretty presentation, after baking turn your oven to broil. Place the baking sheet under the heat and broil until the grapefruit is lightly charred, about 1 minute. 
Keyword Elderberry Vinaigrette, salmon, Sheet Pan Meal
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Published by Shanna

Shanna Keller, our Chief Content Officer, hails from Boise, Idaho, where she lives with her husband Alan and a poorly-behaved terrier named Olly. She has spent her career telling stories of life transformation on social, web, e-mail and print media platforms. In addition to celebrating Whole30 successes and stories online, Shanna loves to cook, read, and climb.