Keto Sheet Pan Salmon & Asparagus
Easy, impressive, and super-tasty, this one-dish Sheet Pan Salmon & Asparagus recipe is so good, you'll be adding it to your cooking rotation!
Servings: 6 servings
Calories: 297kcal
Ingredients
- 1.5 pounds salmon filet
- 1.5 pounds asparagus
- 3 tablespoons fresh dill chopped
- 2 cloves garlic finely chopped
- 4 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5-6 thin lemon slices
Instructions
- Trim and wash the asparagus.
- Rinse the salmon, checking for (and removing) pin bones.
- Mix the dill, Dijon, 2 tbsp of oil, and minced garlic into a paste.
- Lay the salmon in the center of a sheet pan. Sprinkle it with salt and pepper.
- Cover the salmon with the dill mixture. Don't worry about the underside.
- Top with slices of lemon.
- Arrange the asparagus on either side of the salmon. Drizzle with the remaining oil and season with salt and pepper.
- Bake in preheated 350-F oven for about 8 minutes, then remove from oven and toss the asparagus around. Cook for another 4-5 minutes or until the internal temperature of the salmon is about 145-F.
- Serve and enjoy!
Notes
Recipe Card Tips
- Buy a whole filet, not cut portions. Individual pieces tend to overcook in this recipe.
- Keep the skin on the salmon. It helps hold in moisture during baking.
- Toss the asparagus halfway through baking for even cooking on both sides.
- The lemon was not added to the nutritional info because you're not eating the lemon. The amount of lemon per serving you're eating is negligible.
Nutrition
Serving: 4ounce portion of salmon and asparagus | Calories: 297kcal | Carbohydrates: 13g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 303mg | Potassium: 923mg | Fiber: 5g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 4mg | Net Carbohydrates: 8g