This bright and easy Keto Lemon-Garlic Salmon & Asparagus Bake is a one-pan wonder, pairing succulent salmon fillets with tender asparagus spears.
Each fillet glistens with melted butter, lemon juice, and garlic, creating an irresistibly zesty, savory finish.
High in protein and healthy fats yet low in carbs, it’s a perfect springtime meal that’s both nourishing and satisfying.
Plate it with extra herbs or lemon zest for a vibrant, crowd-pleasing dish that captures the season’s best flavors.
Keto Lemon-Garlic Salmon & Asparagus Bake
Prep time:
Cook time:
Total time:
Serves: 4
This bright and easy Keto Lemon-Garlic Salmon & Asparagus Bake is a one-pan wonder, pairing succulent salmon fillets with tender asparagus spears. Each fillet glistens with melted butter, lemon juice, and garlic, creating an irresistibly zesty, savory finish. High in protein and healthy fats yet low in carbs, it’s a perfect springtime meal that’s both nourishing and satisfying. Plate it with extra herbs or lemon zest for a vibrant, crowd-pleasing dish that captures the season’s best flavors.
Ingredients
- 4 salmon fillets (skin on, about 6 ounces each)
- 1 pound asparagus (trim the woody ends)
- 3 tablespoons butter, melted (or use ghee for dairy-free)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest (plus extra for garnish)
- Juice of 1 lemon (about 2 tablespoons)
- Salt & pepper, to taste
- Optional garnish: fresh parsley or dill, additional lemon slices
Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease a large baking sheet with olive oil or line with parchment.
- Spread trimmed asparagus spears on one side of the baking sheet.
- Drizzle with about 1 tablespoon of olive oil, then sprinkle with salt and pepper and toss gently to coat.
- Place salmon fillets on the empty side of the sheet pan, skin-side down if the skin is on.
- Lightly season each fillet with salt and pepper.
- In a small bowl, combine melted butter (or ghee), remaining olive oil, minced garlic, lemon zest, and lemon juice.
- Whisk well, then spoon or brush this mixture over the salmon fillets (reserve a bit for drizzling over asparagus if you’d like).
- Transfer the sheet pan to the preheated oven.
- Bake for 12–15 minutes, depending on the thickness of the salmon fillets, or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
- Asparagus should be bright green and just fork-tender.
- Plate each salmon fillet alongside a portion of asparagus.
- Spoon any remaining pan juices over the salmon and asparagus.
- Add extra lemon zest, fresh parsley or dill, and additional lemon slices for a pop of color.