salmon and asparagus on a sheet pan

Whole30 + Keto Sheet Pan Salmon + Asparagus

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


1 pound wild caught salmon filet (or 4 smaller filets)

2 pounds asparagus

1/4 cup olive oil

2 tablespoons bone broth or chicken stock

zest from 1 lemon

juice from 1 lemon

1 teaspoon dried parsley

2 teaspoons salt + pepper


Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.

In a small bowl or measuring cup, combine the olive oil, bone broth, lemon zest, lemon juice + parsley. Stir to combine.

Place the salmon filet in the middle of the baking sheet, and arrange the asparagus around it. Drizzle the olive oil mixture over the salmon and the asparagus. Give the asparagus a quick toss to completely coat it.

Season the salmon and asparagus with salt and pepper.

Roast in the oven for 10 minutes, and then broil for 2-3 minutes until the salmon has an internal temperature of 125ºF.

Remove from the oven and rest for 2 minutes. Slice the salmon filet into 4 portions. Serve warm.

Leftovers will keep in an airtight container refrigerated for 5 days.