Keto Lemon Garlic Salmon with Roasted Asparagus Sheet Pan Dinner
This vibrant spring sheet pan dinner features succulent salmon fillets glazed with zesty lemon and garlic, paired with tender roasted asparagus. A perfect low-carb meal that comes together in under 30 minutes with minimal cleanup.
Ingredients
- 4 salmon fillets (150g each, skin-on)
- 450g fresh asparagus, woody ends trimmed
- 3 tablespoons olive oil, divided
- 1 large lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish
- Lemon slices for serving
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, dried dill, smoked paprika, salt, and pepper to create the marinade.
Arrange the trimmed asparagus spears on one side of the prepared baking sheet, drizzle with remaining 1 tablespoon olive oil, and season lightly with salt and pepper.
Place the salmon fillets skin-side down on the other side of the sheet pan, leaving space between each fillet.
Spoon the lemon garlic marinade generously over each salmon fillet, ensuring they are well coated.
Roast in the preheated oven for 15-18 minutes, or until the salmon reaches an internal temperature of 63°C (145°F) and flakes easily with a fork, and the asparagus is tender-crisp.
Remove from oven, garnish with fresh chopped parsley and lemon slices, and serve immediately.
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