Herb Butter Salmon with Blistered Tomatoes and Green Beans

This easy sheet pan dinner is packed with flavors straight from the farm! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family! 

herb butter salmon with tomatoes on a plateSheet Pan Herb Butter Salmon Recipe

This Sheet Pan Herb Butter Salmon recipe is is the ultimate summer meal! It utilizes fresh veggies like cherry tomatoes and green beans and cooks quickly under the broiler. The herb butter makes the salmon really special and gives this dish a bright finish. This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in roughly 30 minutes with minimal clean up! It’s gluten-free, low-carb and paleo friendly.

Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands-off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied. It is packed with flavor and loaded with fresh, in-season vegetables. 

herb compound butter in a bowlHow to Make Herb Butter

An herb butter is a compound butter! A Compound butter is simply a mixture of softened butter and flavorful components like herbs and spices. For this salmon recipe we combine butter with a bunch of fresh herbs. We love using grass-fed butter like Kerrygold or Vital Farms, but really any butter you use will have an improved taste with the addition of herbs!

To make herb butter simply combine softened butter with the prepared herbs. You can make it up to 2 days ahead, if kept in the refrigerator.

Tips for Sheet Pan Cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time to make for a quick meal: Clean the vegetables and make the herb butter the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

herb butter salmon with tomatoes

If you like this salmon recipe, check out these others:

If you like this sheet pan recipe, check out these others:

Herb Butter Salmon with Charred Tomatoes and Green Beans
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  1. 2 cups cherry tomatoes
  2. 4 cups string beans
  3. 2 tablespoons extra-virgin olive oil or melted grass-fed butter
  4. Pinch sea salt
  5. Pinch cracked black pepper
  6. 1 pound wild-caught salmon
For the Herb Butter
  1. 1/4 cup grass-fed butter
  2. 1/4 cup packed fresh parsley
  3. 1/4 cup packed fresh basil
  4. 2 garlic cloves, minced
  5. Pinch fine sea salt
  1. Preheat oven to broil high.
  2. In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.
  3. Place on a baking sheet and broil for 5 minutes.
  4. While broiling, combine butter ingredients in a blender and blend until combined.
  5. Brush onto salmon and add the salmon to the baking sheet.
  6. Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Cajun Blackened Fish

One Pan Moroccan Fish

This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.

One Pan Moroccan Fish

I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.

This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!

How can you tell when fish is cooked through?

Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.

Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.

If you like this Moroccan inspired recipe, check out these others:

If you like this fish recipe, check out these others:

One Pan Moroccan Fish

Prep Time 7 min Cook Time 10 min Total Time 0:17



  • Heat oil and garlic in a pan
  • Add in zucchini, onion, carrots, and garlic and sauté until veggies are soft
  • Add in whole peeled tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
  • Bring to a boil then reduce and let the sauce simmer for 5 minutes
  • Spread a space slightly for the fish
  • Salt the fish lightly
  • Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
  • Add capers and serve!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Mahi Mahi Tacos with Tropical Salsa

    Fish Tacos with Tropical Salsa {Whole30, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

    These Mahi Mahi Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. These flavorful fish tacos will be loved by all and are also dairy-free, gluten-free, paleo and whole30 friendly.

    Tray of Mahi Mahi tacos with tropical salsa

    Mahi Mahi Tacos with Tropical Salsa

    These Mahi Mahi Tacos are everything! And when served alongside this outrageously flavorful tropical salsa and drizzled with a sriracha mayo it makes just the perfect combination of spiced, tangy, creamy and bright tacos! And the best part about this dish is that it truly is easy to put together! The most “work” this recipe requires is some chopping and cooking of fish. Other than that it’s basically just assembly! 

    How to Make Mahi Mahi Tacos

    Like most fish, cooking Mahi Mahi is quite simple and quick! There is a blackened style spice mix rubbed over the fish first, and then it is cooked on a grill pan! Here are the spices used:

    • chili powder
    • cumin
    • garlic powder
    • onion powder
    • salt and pepper

    Mahi Mahi Fish tacos in a lettuce cup

    How to make the tropical salsa:

    This tropical salsa has an explosion of different flavors and textures! It has sweet mango and oranges, with creamy avocado and bright tomatoes and of course lime juice and cilantro! All you have to do is dice up the ingredients and toss it all in a bowl for serving.

    What to serve with these tacos:

    You can serve these Mahi Mahi tacos either in a romaine lettuce leaf for crunch low carb option, or in hard taco shells! We recommend serving it with some lime wedges, shredded cabbage and a spicy sriracha mayo! It also might be really nice with this easy cabbage slaw.

    Mahi tacos in lettuce

    If you like this taco recipe, check out these others:

    If you like this seafood recipe, check out these others:

    Mahi Mahi Tacos with Tropical Salsa

    Prep Time 00:05 Cook Time 00:10 Total Time 0:15


      For the fish

      Tropical Salsa

      • 1 mango, diced
      • 1 orange, diced
      • 1 avocado, diced
      • 1/2 red onion, finely chopped
      • 1 cup grape tomatoes, chopped
      • 2 tablespoons lime juice
      • 1 teaspoon cilantro
      • 1 teaspoon ground garlic from garlic mill

      Homemade Spicy Sauce

      • 1/4 cup organic mayonnaise, homemade or store-bought
      • 2 tablespoons Sriracha

      Ingredients for Assembly

      • 6 Organic romaine lettuce leaves
      • 2 limes, sliced
      • red cabbage, shredded
      • Organic non-gmo corn tortilla shells


      1. In a bowl combine seasoning for the fish; season fish and place in the fridge until ready to cook.
      2. In a medium mixing bowl, mix the tropical salsa ingredients together. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
      3. Spray grill pan with oil of choice and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is opaque and flakey.
      4. Move fish to cutting board, chop into pieces, and place into a bowl.
      5. On a serving dish lay out desired amount of lettuce leaves or taco shells, depending on what you are using.
      6. In a small bowl, mix together spicy sauce and place on the serving dish.
      7. Assemble: Place fish pieces into each taco shell followed by the tropical salsa. Top with shredded cabbage, a drizzle of spicy sauce. Serve warm with lime wedges.

      Recipe Notes

      • I serve mine with tortilla chips and a bowl with extra tropical salsa!
      • Updated March, 2017
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Paleo Air-Fryer Fish Sticks

      These Air-Fryer Fish Sticks are a great update on the traditional store-bought frozen fish we all hate-to-love! While that version usually has a long list of foreign ingredients, our gluten-free version is made with tapioca and almond flour and cooked in an air-fryer! They’re paleo, kid-friendly, and they reheat well so you can make them in a big batch for a quick lunch or dinner anytime.

      how long do you cook fish sticks in the air fryer

      Paleo Air-Fryer Fish Sticks

      By now many kids have returned to school and adults are starting to get back in to normal routines as summer rolls to a close. I know that an easy lunch or dinner is just what this time calls for! We busted out our (still-new-to-us) air fryer to remake a classic: Fish Sticks! We of course made them gluten-free, with a short list of ingredients you can pronounce and included a tasty side of tartar sauce to go with it.

      how long does it take to cook fish in the air fryer

      Admittedly, we had to test this recipe MANY times. We loved the idea of skipping the deep fat fry on these (though we aren’t afraid of fat over here!). Deep frying can use a lot of oil and we will always take the opportunity to experiment with our air-fryer, but we still wanted it to be crisp. Because fish holds so much moisture the fish needs to be cut somewhat small, or similar in size to store-bought fish sticks, about 1/2″ by 1/2″ by 2″. Fish of course isn’t uniform, so you will have some pieces that are slightly different so you don’t waste any fish pieces, but try to keep most pieces about that size.

      We also found that we needed bit more oil than we typically use in the air-fryer. We added two tablespoons to the bottom of the basket, and then additionally sprayed the basket and breaded fish with avocado oil. As always, we love using avocado oil because of its nutritional benefit and its high-smoke point, but feel free to use whatever oil you normally do.

      How Long Does it Take To Cook Fish in the Air Fryer

      We cooked our fish sticks for a total of 11 minutes at 390ºF, flipping after the first 5 minutes. Fish should be cooked to an internal temperature of 145º F. Take care not to overcook the fish as it becomes too flaky and delicate and it can break.

      how do you cook fish in the air fryer

      Best part about these fish sticks? They held up well in the freezer and were great when reheated. We froze ours for one month and had great results, but likely they will last at least 2-3 if properly stored. If you want, you can make a larger batch and freeze for a future quick lunch or dinner.

      They must be frozen individually first so they don’t stick together. Simply place them on a plate or sheet pan with plenty of space in between. Once frozen you can place in a storage container or bag until ready to use. We reheated ours in a toaster oven and have included the instructions in the notes of the recipe.

      Air fryer fish sticks

      Let’s also talk about the AIR FRYER!

      • I have this one and I really like it, but one thing to keep in mind is despite the large size of the appliance,  you can’t overcrowd the food you are frying so you have to cook in batches.
      • It’s not a small appliance, so make sure you have space for it!
      • I am really excited about the air fryer! It cooks things SO well. Really, I am super impressed with it and excited to make my chicken tenders and chicken nuggets in it moving forward!

      If you like this fish recipe, check out these others:

      Air-Fryer Fish Sticks

      Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Serves 2


      For Tartar Sauce

      • 1/3 cup avocado oil mayo
      • 1 tablespoon dill relish
      • 1 tablespoon chopped fresh or dried herbs (dill, parsley, scallions are great here)
      • 2 teaspoons lemon juice
      • 1/4 teaspoon salt


      1. Pre-heat air fryer to 390ºF.
      2. Pat fish dry with paper towel and season with a pinch of salt and pepper.
      3. Cut into small fish sticks, about 1/2" x 1/2" x 2". (See note)
      4. In a medium bowl place tapioca starch. In a second medium bowl whisk eggs.
      5. In a large bowl, whisk almond flour, dill, onion powder, salt, pepper and mustard powder.
      6. Dip the sliced fish into the tapioca, shaking off any excess, then into the egg, then dredge in flour mixture. Repeat until all fish is coated.
      7. Add the avocado oil to the basket and then spray the air fryer basket generously with avocado spray, and place as many fish sticks in the basket that will fit with plenty of space in between. Spray fish sticks with additional avocado spray to lightly coat.
      8. Fry for 11 minutes, delicately flipping once at 5 minutes. 
      9. Meanwhile make tartar sauce by  combining all ingredients in a medium bowl. Set aside.
      10. Repeat with remaining fish until they have all been cooked through to reach an internal temperature of 145ºF. Be careful not to overcook or the fish will fall apart.
      11. Serve immediately with tartar sauce or cool completely before freezing.

      Recipe Notes

      1. During the testing of this recipe we found that the larger the fish stick, the less crunchy it was, due to the high moisture content of the fish. Cutting them small enough, and of equal size assures for a crispy exterior.
      2. We love how well these froze! Please follow the instructions below to freeze and reheat your fish sticks.We froze ours for one month and had great results, but likely they will last at least 2-3 if properly stored.

      To Freeze and Reheat:

      1. Cool down completely before freezing. To freeze first place on a plate, without letting any of the fish sticks touch. This will allow them to freeze individually so they don't get broken when you try to take them out. Once completely frozen place in storage container or bag.
      2. When ready to eat, pre-heat a toaster oven or regular oven to 400 degrees. Place on parchment lined baking sheet and reheat for 7-10 minutes. The fish should be crispy again and fully heated through.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Paleo Fish and Chips

      These Paleo Fish and Chips are everything you want in this classic summer dish: crunchy and flavorful on the outside with the freshest fish on the inside and of course, gluten-free. And those oven baked fries served alongside? They’re the crunchiest you’ll ever have, with minimal preparation. This is a must-make before the summer is over. They are paleo-friendly and nut-free and SO delicious!

      Paleo Fish and Chips

      Paleo Fish and Chips

      I love making a classic dish, that traditionally contains gluten, updated to include better-for-you-ingredients without sacrificing on any of the flavor or texture. This Paleo Fish and Chips recipe is exactly what you expect from this summer-time favorite without any gluten and a short list of ingredients.

      For ease of making this dish we choose to oven bake the fries, instead of frying. We do this so that both the fish and the chips are finished cooking at the same time, and you don’t have to wait for oil temperature changes to achieve crispy fries. Also, we really love the taste of baked fries and it’s so simple to do.

      Paleo Fish and Chips

      Our fish batter is super simple, using only 4 staple ingredients any gluten-free household has stocked up. All you do is whisk it up and dip in your fish before frying.

      How to Make Crispy Oven Baked Fries

      If done incorrectly, oven fries can be soggy and disappointing. To match the crispy battered fish we wanted REAL DEAL french fries. Below we’ve shared our best tips for making super crispy oven baked fries:

      1. Start with the right potato: We like russet potatoes for these oven baked chips. You can peel the potatoes or leave the skin on if desired. We also tested these by soaking the potatoes in water before hand to see if losing some of the starch would help make them crispier, but we did not feel it made a huge difference in the final outcome, so have decided to streamline the recipe and leave it out.
      2. Pre-heat the oven! Make sure the oven is nice and hot when you place in the fries.
      3. Give the potatoes space to crisp up: You cannot crowd the pan when making oven baked fries, you have to leave space in between each potato. We found that two large russet potatoes fit on a standard sheet pan. Anymore than that and you will have a tougher time making the chips crispy.
      4. Use enough oil: We like to spray the potatoes with oil one last time after we flipped them to get them extra crispy!

      Paleo Fish and Chips

      Want other summer seafood favorites? Try these recipes:


      Gluten-Free Fish and Chips

      Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Serves 4


      For the "Chips"

      • 2 large russet potatoes, peeled and cut into 1/2" strips 
      • 2 teaspoons oil (we like avocado for high heat cooking)
      • 1 teaspoon fine sea salt
      • 1/2 teaspoon black pepper

      For the Fried Fish

      • 1-1/2 lbs. white flesh fish, such as cod
      • 2 teaspoons fine sea salt, divided
      • 1/2 teaspoon ground black pepper
      • 3/4 cup tapioca starch
      • 2 eggs
      • 1/2 teaspoon baking soda
      • 1 teaspoon white vinegar
      • 3 cups avocado oil, more if needed, for frying

      For Homemade Tartar Sauce


      1. Pre-heat oven to 400ºF and line a baking sheet with parchment paper, if desired.
      2. Place cut "chips" on the baking sheet and toss with oil, salt and pepper. Space out "chips" so they do not touch and have space in between to crisp up.
      3. Bake for 20 minutes. After 20 minutes take out of oven and flip chips to crispy on the other side and bake for an additional 20 minutes, or until crispy on the outside and tender on the inside. (See note)
      4. Meanwhile begin to prepare fish: cut into 4 even portions. Depending on the cut of your fish will decide how to portion it. Pat with paper towel to dry it over, and season with 1 teaspoon salt and 1/2 teaspoon pepper.
      5. Heat oil in a heavy-bottomed tall pot over medium heat. We used a smaller pot that required less oil to submerge the fish. You want the oil to reach about 2-1/2" inside the pot.
      6. Make the batter for the fish by whisking together tapioca, baking soda, 1 teaspoon salt, eggs and white vinegar until fully combined.
      7. When oil has reached a temperature of 350º to 370º (we use a Thermapen for this!) take a piece of fish and submerge in batter. Working quickly take out of batter before placing inside of oil. Continue with additional fish as space is available. We were able to fry two pieces at once. Flip fish after 2-3 minutes. Monitor the frying temperature to ensure it doesn't dip below 350º for too long and adjust heat as needed. Fry fish until it reaches a temperature of at least 145º and is golden brown on the outside, 5-7 minutes depending on the thickness of your fish.
      8. Between frying batches of fish make sure oil temperature returns to 350º. Continue to fry until all fish has finished. Place fried fish on paper towel to drain of excess oil. Season with salt, if desired.
      9. Make tartar sauce by combining all ingredients in a small bowl.
      10. Serve fish and chips immediately with tartar sauce.

      Recipe Notes

      1. For EXTRA crispy chips, when flipping spray fries with additional avocado oil. We like the spray that has not other ingredients other than avocado oil.
      2. Serve with coleslaw and pickles!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!