30+ Flavorful Sunday Paleo Fish Recipes for a Healthy Dinner

Sundays are a special time for slowing down, relaxing, and enjoying a nourishing meal with family or friends.

If you’re committed to a paleo lifestyle, finding delicious and satisfying fish recipes that align with your dietary preferences can be a challenge.

But not anymore! In this article, we’ve compiled over 30 mouth-watering paleo fish recipes perfect for your Sunday meal.

Whether you crave something light, like a citrusy herb-crusted cod, or a hearty, flavor-packed dish such as spicy tuna steaks, there’s something here to suit your taste.

These recipes focus on high-quality proteins, fresh ingredients, and bold flavors that will make your Sunday feel extra special, all while keeping your meals clean and nutritious.

Let’s dive into these paleo-approved fish recipes that are sure to become your go-to Sunday staples!

30+ Flavorful Sunday Paleo Fish Recipes for a Healthy Dinner

Cooking a paleo fish meal on Sunday not only aligns with your dietary goals but also brings a delightful variety of flavors and textures to your table.

From tender, herb-crusted halibut to the sweet and tangy maple Dijon salmon, these 30+ recipes offer everything from light and refreshing to bold and hearty dishes.

No matter your taste preference, these recipes make it easy to create a well-rounded, satisfying, and healthful Sunday meal.

So, the next time you plan your Sunday dinner, remember these recipes for a fresh, paleo-friendly twist that will be loved by everyone at the table.

Don’t forget to enjoy the process, savor each bite, and celebrate the good food and company that Sundays are all about!

Lemon Herb Grilled Salmon

A delightful and healthy dish featuring salmon fillets marinated with lemon and a medley of fresh herbs. This paleo-friendly recipe is perfect for a Sunday meal, offering a burst of citrus and earthy flavors with each bite. Quick to prepare and grill, it is both simple and satisfying for a family gathering or a solo dinner.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, salt, and black pepper to create a marinade.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure the fish is evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill to medium-high heat and brush with a bit of olive oil to prevent sticking.
4. Grill the salmon for about 4-5 minutes on each side or until the fish flakes easily with a fork.
5. Serve with a side of steamed vegetables or a crisp salad and garnish with lemon wedges.

The combination of lemon and herbs complements the natural flavor of the salmon, providing a light yet rich meal. This dish is perfect for those seeking to enjoy a nutrient-dense and satisfying protein option.

Coconut Lime Tilapia

This tropical-inspired tilapia recipe is both refreshing and packed with flavor. With its coconut-lime marinade and a hint of heat from the chili, it’s ideal for adding a bit of zing to your Sunday meal. Perfect for warm weather and served alongside grilled veggies or cauliflower rice, this dish brings a taste of the tropics right to your table.

Ingredients:

• 4 tilapia fillets
• 1 cup coconut milk (full-fat)
• Juice of 2 limes
• 1 tsp lime zest
• 1 tsp chili flakes or chopped jalapeño (optional)
• 1 tbsp fresh cilantro, chopped
• Salt and black pepper, to taste

Instructions:

1. In a medium bowl, combine the coconut milk, lime juice, lime zest, chili flakes (if using), cilantro, salt, and black pepper to make the marinade.
2. Add the tilapia fillets to the marinade and gently coat each fillet. Cover and refrigerate for 20-30 minutes to allow the flavors to meld.
3. Preheat a non-stick skillet or grill pan over medium heat. Cook the fillets for about 3-4 minutes per side, until the fish is cooked through and flakes easily.
4. Serve with a side of steamed asparagus or a mango-avocado salsa for a complete meal.

This dish offers a delicious combination of creamy coconut and tangy lime, complemented by a touch of spice. It’s a simple yet exotic choice for those following a paleo diet.

Baked Cod with Garlic and Tomato

This baked cod recipe is a comforting choice with its blend of garlic, fresh tomatoes, and a touch of paprika. It’s a perfect paleo option for a hearty yet light Sunday meal. The natural flavor of cod is enhanced by the aromatic ingredients, creating a warm and satisfying dish.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 cup cherry tomatoes, halved
• 1 tsp paprika
• 1 tsp dried oregano
• 2 tbsp fresh basil, chopped
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a skillet over medium heat, add olive oil and sauté the garlic until fragrant. Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften. Stir in paprika, oregano, salt, and black pepper, and remove from heat.
3. Place the cod fillets on a baking sheet lined with parchment paper. Spoon the tomato mixture evenly over each fillet.
4. Bake in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily.
5. Sprinkle with fresh basil before serving and pair with a side of roasted sweet potatoes or a green salad.

The blend of tomato and garlic brings out the delicate flavor of the cod, creating a dish that’s both satisfying and full of antioxidants. This recipe is a great way to enjoy a clean, nutrient-rich seafood meal on a laid-back Sunday.

Herb-Crusted Halibut with Garlic Lemon Sauce

A simple yet elegant dish that features halibut fillets with a crispy herb crust and a rich, garlicky lemon sauce. Perfect for a Sunday feast, this paleo recipe combines fresh herbs with the delicate flavor of halibut, making it a crowd-pleaser that’s both nourishing and satisfying.

Ingredients:

• 4 halibut fillets
• 1 cup almond flour
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Lemon zest, for garnish
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a shallow dish, mix almond flour, parsley, and thyme. Season the halibut fillets with salt and black pepper, then press them into the almond flour mixture, coating each side evenly.
3. In an oven-safe skillet, heat olive oil over medium-high heat. Add the crusted halibut fillets and sear for 2-3 minutes per side until golden brown.
4. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the fish is opaque and flakes easily.
5. While the fish is baking, prepare the sauce by heating a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes. Add lemon juice and stir for 1 more minute.
6. Serve the herb-crusted halibut with a drizzle of the garlic lemon sauce and garnish with lemon zest.

This dish is loaded with flavors that are refreshing and vibrant, making it an excellent choice for those who want to indulge in a guilt-free, protein-packed meal. The almond flour crust adds a delightful crunch, perfectly complementing the tender halibut.

Pesto Shrimp Skewers

Light and full of flavor, these pesto shrimp skewers are a perfect Sunday treat that’s paleo-friendly and easy to make. Infused with the herbal goodness of pesto, these shrimp are grilled to perfection and serve well with a side of sautéed spinach or grilled zucchini.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/3 cup homemade or store-bought paleo-friendly pesto
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a mixing bowl, combine the shrimp, pesto, lemon juice, olive oil, salt, and black pepper. Toss until the shrimp are evenly coated and let marinate for 15-20 minutes in the refrigerator.
2. Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers.
3. Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque.
4. Serve the skewers with a garnish of fresh basil leaves and a wedge of lemon.

These pesto shrimp skewers offer a burst of flavor with every bite, combining the rich, herbal notes of the pesto with the sweetness of shrimp. They’re perfect for a light but satisfying meal that’s quick to prepare and ideal for a Sunday dinner.

Baked Lemon Garlic Cod with Spinach

This baked cod recipe is light, nourishing, and perfect for a paleo Sunday meal. Paired with wilted spinach and enhanced by a simple lemon garlic dressing, it’s full of flavor and nutrients that leave you feeling refreshed and satisfied.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 2 cups fresh spinach
• 1 tbsp fresh dill, chopped
• Salt and black pepper, to taste
• Lemon slices, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the olive oil, minced garlic, lemon juice, salt, and black pepper. Rub this mixture over the cod fillets.
3. Place the cod fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish is opaque and flakes easily.
4. While the cod is baking, heat a skillet over medium heat and add a splash of olive oil. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season with a touch of salt and black pepper.
5. Serve the baked cod on a plate with a side of sautéed spinach and garnish with fresh dill and lemon slices.

The combination of lemon and garlic enhances the cod’s delicate taste while the spinach adds a hearty, nutrient-rich side. This recipe is a perfect paleo option for a healthy and comforting Sunday meal that doesn’t compromise on flavor or satisfaction.

Grilled Mahi-Mahi with Avocado Salsa

A flavorful and vibrant dish that pairs the firm, mildly sweet texture of mahi-mahi with a refreshing avocado salsa. This paleo recipe is perfect for a Sunday lunch or dinner, delivering a mix of protein, healthy fats, and zesty flavors. It’s simple enough to prepare but impressive enough for entertaining guests.

Ingredients:

• 4 mahi-mahi fillets
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 avocado, diced
• 1 tomato, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Additional lime wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, paprika, garlic powder, salt, and black pepper. Rub this mixture evenly over the mahi-mahi fillets.
3. Grill the fillets for 4-5 minutes per side, or until they are opaque and flake easily with a fork.
4. While the fish is cooking, prepare the avocado salsa by combining diced avocado, tomato, red onion, cilantro, and lime juice in a bowl. Season with a pinch of salt.
5. Serve the grilled mahi-mahi topped with the avocado salsa and a side of roasted vegetables or a fresh green salad.

The creamy avocado salsa adds a delightful contrast to the charred and flavorful mahi-mahi. This dish is not only paleo-friendly but also full of nutrients and perfect for anyone looking to enjoy a light yet satisfying meal.

Cajun-Spiced Grilled Shrimp with Cauliflower Rice

This dish brings a kick of spice and a burst of flavor, perfect for a Sunday brunch or dinner. The Cajun-spiced shrimp are grilled to perfection and paired with fluffy cauliflower rice to make a complete and balanced paleo meal. The seasoning and the texture combination are sure to please.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 2 cups cauliflower rice
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. In a bowl, toss the shrimp with olive oil, Cajun seasoning, garlic powder, paprika, salt, and black pepper. Ensure all shrimp are evenly coated. Let marinate for 15-20 minutes.
2. Preheat the grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until they turn pink and are cooked through.
3. While the shrimp are grilling, heat a skillet over medium heat and add a bit of olive oil. Add the cauliflower rice and sauté for 3-4 minutes, stirring frequently until heated through and slightly golden. Season with salt and pepper to taste.
4. Serve the Cajun-spiced shrimp over a bed of cauliflower rice and sprinkle with fresh parsley, if desired.

The spicy, zesty shrimp perfectly contrast with the neutral, slightly nutty flavor of cauliflower rice. This paleo dish packs a punch and provides a complete meal full of protein and vegetables, making it a great choice for a flavorful Sunday feast.

Baked Lemon Dill Trout

This baked trout recipe is simple, yet rich with the flavors of lemon and dill, making it an excellent choice for a paleo Sunday dinner. It’s perfect for those looking for a quick, nutritious meal that doesn’t compromise on taste. Pair it with steamed asparagus or a side of sautéed greens for a well-rounded meal.

Ingredients:

• 4 whole trout fillets, cleaned and scaled
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• Lemon slices, for garnish
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Place the trout fillets on the prepared baking sheet. Drizzle olive oil over the fillets and rub them with minced garlic, lemon juice, salt, and black pepper. Sprinkle fresh dill evenly over each fillet.
3. Bake in the oven for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
4. Serve with lemon slices on the side and a garnish of additional dill if desired.

The lemon and dill add brightness and aromatic complexity to the delicate trout, enhancing its natural flavor without overpowering it. This dish is a perfect, simple, and healthy paleo option for a Sunday meal, offering a balance of protein and fresh flavors.

Coconut Lime Salmon

This coconut lime salmon recipe is an exotic, tropical-inspired dish perfect for a Sunday dinner. The salmon is marinated in a creamy coconut-lime sauce that infuses it with a rich, refreshing flavor. This meal is simple to make and pairs beautifully with a side of steamed broccoli or a mixed green salad for a complete paleo-friendly feast.

Ingredients:

• 4 salmon fillets
• 1/2 cup full-fat coconut milk
• Juice and zest of 1 lime
• 2 tbsp fresh cilantro, chopped
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• Salt and black pepper, to taste
• Lime wedges, for serving

Instructions:

1. In a bowl, mix the coconut milk, lime juice, lime zest, cilantro, garlic, ground ginger, salt, and black pepper.
2. Place the salmon fillets in a shallow dish and pour the coconut lime marinade over them. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the marinated salmon fillets on it.
4. Bake for 12-15 minutes or until the salmon is opaque and flakes easily with a fork.
5. Serve the salmon with a sprinkle of fresh cilantro and lime wedges on the side.

The combination of coconut and lime creates a tropical flavor profile that pairs beautifully with salmon. The dish is rich, light, and full of healthy fats, making it a perfect paleo choice for a satisfying Sunday dinner.

Paleo Spicy Tuna Steaks

These paleo-friendly spicy tuna steaks are seasoned with a blend of herbs and spices that provide just the right amount of heat. Perfect for those who love bold flavors, this dish is best served with a side of avocado slices and a simple cucumber salad to balance out the heat.

Ingredients:

• 4 tuna steaks (about 6 oz each)
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a small bowl, mix the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper.
2. Rub the spice mixture evenly over both sides of the tuna steaks.
3. Heat olive oil in a skillet over medium-high heat. Add the tuna steaks and sear for 1-2 minutes per side, or until the tuna is cooked to your liking (rare to medium-rare is recommended for optimal flavor).
4. Serve the tuna steaks garnished with fresh cilantro and lime wedges.

The spice mix on the tuna steaks creates a beautiful balance of heat and flavor, perfect for those who enjoy a bit of heat in their meals. This dish is quick to prepare, rich in protein, and perfect for a paleo-friendly Sunday meal.

Garlic Herb Baked Cod with Asparagus

This baked cod with garlic and herbs is an easy, healthy dish that’s perfect for a Sunday meal. The delicate flavor of the cod is complemented by fresh herbs and garlic, while the asparagus adds a satisfying crunch. It’s a dish that’s low in carbs and high in nutrients, perfect for staying on track with paleo eating.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp lemon zest
• Salt and black pepper, to taste
• 1 bunch of asparagus, trimmed
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, minced garlic, parsley, thyme, lemon zest, salt, and black pepper.
3. Place the cod fillets and asparagus on the baking sheet. Drizzle the garlic herb mixture over the cod and asparagus, making sure everything is evenly coated.
4. Bake for 12-15 minutes or until the cod is cooked through and flakes easily and the asparagus is tender-crisp.
5. Serve with lemon wedges for a touch of citrus.

This dish is a wholesome, light option that combines protein and vegetables in one pan. The garlic and herbs bring out the natural flavors of the cod, making this an easy, refreshing paleo meal for any Sunday.

Lemon Garlic Tilapia with Broccoli and Almonds

This lemon garlic tilapia with broccoli and almonds is a bright and nutritious dish that offers light flavors with satisfying textures. The fish is seasoned with a simple lemon garlic marinade and baked to tender perfection, while the broccoli adds a crunch and the toasted almonds provide an extra layer of richness.

Ingredients:

• 4 tilapia fillets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 2 cups broccoli florets
• 1/4 cup slivered almonds, toasted
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, paprika, salt, and black pepper.
3. Place the tilapia fillets on the prepared baking sheet and brush the lemon garlic mixture evenly over the top of each fillet.
4. Arrange the broccoli florets around the tilapia on the baking sheet. Drizzle a bit of olive oil over the broccoli and season with salt and pepper.
5. Bake for 12-15 minutes or until the tilapia is opaque and flakes easily with a fork, and the broccoli is tender.
6. Sprinkle the toasted slivered almonds over the broccoli and garnish the tilapia with fresh parsley before serving.

This meal is light, full of flavor, and perfect for a healthy paleo Sunday dinner. The combination of the tangy lemon and garlic enhances the delicate tilapia, while the almonds and broccoli provide a satisfying crunch and balance of textures.

Herb-Crusted Halibut with Garlic Spinach

Herb-crusted halibut is a refined dish that is both paleo-friendly and easy to prepare. The halibut is coated with a blend of herbs that create a savory crust, and it’s served alongside sautéed garlic spinach for a nutrient-packed, balanced meal.

Ingredients:

• 4 halibut fillets
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 3 cups fresh spinach
• 2 cloves garlic, thinly sliced
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the fresh dill, parsley, thyme, garlic powder, salt, and black pepper.
3. Rub the halibut fillets with olive oil and press the herb mixture onto the top of each fillet.
4. Place the fillets on the baking sheet and bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
5. While the fish is baking, heat a large skillet over medium heat. Add a bit of olive oil and sauté the garlic slices until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.
6. Serve the herb-crusted halibut alongside the garlic spinach with lemon wedges on the side.

The combination of the herb crust with the light, flaky halibut creates a dish full of depth, while the garlic spinach adds a touch of earthiness. This meal is simple yet impressive, making it a perfect paleo dinner option for Sunday.

Maple Dijon Glazed Salmon

This maple Dijon glazed salmon is a sweet and tangy dish that’s quick and easy to make but feels luxurious enough for a Sunday dinner. The maple syrup and Dijon mustard create a glaze that caramelizes slightly as it bakes, giving the salmon a rich, complex flavor.

Ingredients:

• 4 salmon fillets
• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp fresh chives, chopped (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix Dijon mustard, maple syrup, lemon juice, garlic powder, salt, and black pepper.
3. Place the salmon fillets on the prepared baking sheet. Brush the maple Dijon glaze evenly over each fillet.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Sprinkle the salmon with fresh chives and serve with lemon wedges on the side.

The sweet and tangy maple Dijon glaze pairs perfectly with the rich, buttery flavor of the salmon. This dish is paleo-friendly and provides a delicious, well-rounded meal that’s both satisfying and healthy for a Sunday dinner.

Note: More recipes​ are coming soon!