American cuisine

Easy

Keto Sheet Pan Salmon With Asparagus

Name: Keto Sheet Pan Salmon With Asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Pound Wild-caught salmon filet or 4 smaller filets (skin on or off, based on your preference); 2 Pounds Asparagus (if asparagus are not available, green beans is the perfect substitute); 1/4 cup Olive oil; 2 tbsp. Chicken stock or fish bone broth; Zest from 1 lemon; Juice from 1 lemon; 1 tsp. Dried parsley (or fresh thinly chopped parsley); Salt and pepper to taste; For the yogurt sauce:; 1 cup Greek yogurt; Zest from 1 grapefruit; Juice from 1 grapefruit; 1 tsp. Dried mint (or 2 tsp fresh finely chopped mint); 1/3 tsp. Cumin ground; 1/4 tsp. Nutmeg ground; 1 tbsp. Fresh finely chopped tarragon; Fennel greens or dill to garnish

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

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This Keto sheet pan Salmon with Asparagus is a delicious and light meal that supports your diet. Easy to prepare in the oven and the taste of the salmon matches perfectly the crunchy baked asparagus all finely seasoned with lemon, mint, nutmeg, and dill. Just as a dream!

Recipe

PRE TIME: 10 min

COOKING TIME: 25 min

TOTAL TIME: 35 min

4 SERVING

Ingredients:

1 Pound Wild-caught salmon filet or 4 smaller filets (skin on or off, based on your preference)
2 Pounds Asparagus (if asparagus are not available, green beans is the perfect substitute)
1/4 cup Olive oil
2 tbsp. Chicken stock or fish bone broth
Zest from 1 lemon
Juice from 1 lemon
1 tsp. Dried parsley (or fresh thinly chopped parsley)
Salt and pepper to taste
For the yogurt sauce:
1 cup Greek yogurt
Zest from 1 grapefruit
Juice from 1 grapefruit
1 tsp. Dried mint (or 2 tsp fresh finely chopped mint)
1/3 tsp. Cumin ground
1/4 tsp. Nutmeg ground
1 tbsp. Fresh finely chopped tarragon
Fennel greens or dill to garnish

Directions:

Line a rimmed baking sheet pan with parchment paper on it. In a separate mixing bowl combine the olive oil, bone/chicken broth, lemon zest, lemon juice, and parsley.

In the center of the baking sheet pan, that was previously covered with parchment paper, arrange the salmon filet (or smaller portioned filets) and the asparagus around the salmon.

Drizzle the olive oil mixture over the salmon and the asparagus. Give the asparagus a quick toss to completely coat it and lay it back on the sheet pan.

Season the salmon and the asparagus with salt and black pepper to taste.

Place the salmon in your oven that is still cold. Then turn it to 350ºF / 176ºC and set your timer for exactly 25 minutes. The salmon should have an internal temperature of 125 ºF /51 ºC, and the asparagus should be perfectly crisp-tender.

Put all of the ingredients into a mixer and mix until well combined.

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