World · Keto
Lemon Herb Salmon with Asparagus
Sheet-pan salmon fillets with asparagus, lemon slices, and an olive-oil herb rub. Twenty-minute dinner, one tray to wash, and a clean omega-3 hit.
Halal-friendly Gluten-free Easy
- Prep
- 8 min
- Cook
- 14 min
- Total
- 22 min
- Serves
- 2
3g Net carbs
35g Protein
30g Fat
440 Calories
Per serving
Ingredients
- 2 (about 300g / 10.5 oz total) Skin-on salmon fillets
- 250g (1 bunch) Asparagus spears, woody ends trimmed
- 2 tbsp Extra-virgin olive oil
- 1 Fresh lemon, half sliced into rounds + half for juice
- 2 cloves Garlic, minced
- 1 tbsp Fresh dill, chopped
- 1 tbsp Fresh parsley, chopped
- to taste Fine sea salt and black pepper
Method
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment.
- Toss the asparagus with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper. Spread on one side of the pan.
- Pat the salmon dry. Mix the remaining olive oil with the rest of the garlic, dill, parsley, salt, and pepper. Rub all over the salmon and place skin-side down next to the asparagus.
- Squeeze juice from half the lemon over both salmon and asparagus. Top the salmon with lemon slices.
- Roast 12-14 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
- Serve straight from the tray.
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