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Whole30 Greek Salmon (Gluten Free, Paleo, Low Carb)

The whole family will love this incredibly light and flavorful Whole30 Greek salmon recipe. It's served with a play on traditional Greek salad and paired with steamed cauliflower rice. Gluten free, low carb, paleo and Whole30 compliant!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 774kcal



  • 1 1/2 pounds wild salmon filets cut into 4-6 portions
  • kosher salt to taste
  • black pepper to taste
  • 1 cup Homemade Paleo Mayonnaise SEE NOTES
  • 2 garlic cloves
  • 1/4 cup tomato paste
  • 2 lemons sliced thinly
  • sautéed cauliflower rice for serving


  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon dried oregano
  • 1 1/2 cups cucumber peeled and diced
  • 1/4 white onion finely diced
  • 1 green bell pepper diced
  • 1/2 cup cherry tomatoes halved
  • 2 tablespoons capers


  • In a small bowl, whisk together olive oil, salt, red wine vinegar and oregano. Add the salad ingredients into a medium bowl and drizzle the mixture on top. Massage well with your hands or using a spoon. Place in the refrigerator to set while you prepare the rest of the dish.
  • Add garlic cloves and tomato paste to the paleo mayonnaise base. Blend using an immersion blender until by moving it up and down slowly until smooth and creamy throughout. Taste for seasoning and set aside.
  • Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper. Set aside.
  • Arrange salmon filets on the baking sheet with equal space between each filet. Sprinkle filets with salt and pepper, to taste. Add about a tablespoon of tomato garlic mayo to each filet and use a brush (or your fingers) to spread it evenly across the tops.
  • Bake at 375 degrees Fahrenheit for 8 minutes. Turn the oven to a low broil and bake an addition 6-10 minutes, based on how you prefer your salmon to be cooked. I do an additional 6, but I prefer my salmon on the rare side.
  • Serve on top a bed of cauliflower rice and Greek salad. Top off with extra dressing from the salad, lemon slices and fresh parsley and taste for additional salt and pepper. Enjoy!


This is the base (paleo homemade mayonnaise) for the tomato garlic mayo to be used on the salmon!
You can make the salad the day / evening prior and let it set in the refrigerator overnight. The flavors will be even more pronounced!


Calories: 774kcal | Carbohydrates: 17g | Protein: 36g | Fat: 61g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 1513mg | Potassium: 1245mg | Fiber: 4g | Sugar: 6g | Calcium: 63mg