Whole30 + Keto Sheet Pan Salmon + Asparagus
This Whole30 + Keto Sheet Pan Salmon + Asparagus Recipe is a simple + fast 30 minute dinner. Put it on a sheet pan and let the oven do all the work!
Servings: 4
Calories: 317
Equipment
Ingredients
- 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
Instructions
- 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.
- Place the salmon in a COLD oven. Then turn it to 350ºF and set your timer for exactly 25 minutes. The salmon should have an internal temperature of 125ºF, and the asparagus should be perfectly crisp tender.
- 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.
Video
Notes
I use 1 large filet when I can source it, but 4 smaller filets work too!
When you gently bring the salmon up to temperature, it stays juicier and doesn't "leach out" the white protein that you get when you overcook salmon. This method works EVERY TIME!
If you don't have asparagus, green beans would work great too.
You can use fresh parsley if you have it on hand.
If your salmon has skin, you can eat it if you want! I do! It has a ton of nutrition in it.
Nutrition
Calories: 317 | Total Carbs: 9.9g | Protein: 30.4g | Fat: 19.1g | Fiber: 5g | Net Carbs: 5g