An easy dinner, this Sheet Pan Salmon and Asparagus takes minutes to throw together and 12 minutes to bake. Low carb, keto, and high in protein!
An Easy Salmon and Asparagus Dinner Recipe
I love finding a delicious dinner the whole family will enjoy, and this simple sheet pan meal checks off all the boxes.
This sheet pan meal is a perfect combo of low carb staples. The whole family might not eat low carb, but regardless, the nutrition found in this dish is great for everyone.
It’s easy to adapt to family members who have different nutritional needs. Simple serve alongside potatoes, rice, or their favorite carbohydrate!
Salmon and asparagus spears both cook quickly, so everything can be added to the pan, seasoned, and baked together.
I love adding cherry tomatoes and olives to add some flavor and variety to this dish. Experiment with your favorite low carb veggies (see ideas below!).
It’s also super simple to add a variety of flavors to sheet pan dinners. Find notes on ideas for sauces and other veggies to use!
What You’ll Need
Kitchen Tools:
One-Pan Salmon Recipe:
- Wild Salmon Fillets (sockeye salmon, king salmon, or any other favorite option)
- Fresh Asparagus
- Cherry Tomatoes (or swap for red bell peppers)
- Olives (kalamata and black olives both work perfectly!)
- Lemon Slices
- Olive Oil
- Sea Salt & Black Pepper (garlic powder is also delicious!)
How to Make Sheet Pan Salmon & Asparagus
Step 1: Preheat oven to 450º F. Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Add the salmon filets, trimmed asparagus, tomatoes and olives to the sheet pan. Drizzle everything with olive oil, and then season well with sea salt and black pepper. Top the salmon and vegetables with fresh lemon slices.
Step 3: Bake the salmon and asparagus for 12 minutes in the preheated oven, or until the salmon flakes easily and is cooked through in the center. Tip: Recommended internal temperature for salmon is 145º F / 63º C) [source].
How to Store Leftovers
Typically I make this dinner fresh. It’s best eaten right after it’s baked.
However, if you need to make this ahead of time, wait until the salmon and vegetables have fully cooled. Store them in an airtight container in the refrigerator for up to 2 days.
Gently reheat in the oven or in a skillet, to avoid drying out the leftover salmon.
Variations
Other Low Carb Veggies: This is delicious with just salmon and asparagus. Too add variety, also try adding:
- Red Bell Peppers
- Broccoli
- Cauliflower
- Greens, like cabbage or bok choy
- Mushrooms
- Artichoke Hearts
- Zucchini or Yellow Squash
- Red Onion
Top It: Add a layer of flavor to this sheet pan salmon dinner by topping it with a sauce! My favorite is this Pesto Genovese .
Cheesy Asparagus: Add shredded sharp cheddar or parmesan cheese to the asparagus prior to baking, and let it melt into the vegetables.
Add carbs: If the family has higher carb needs, serve this alongside baked potatoes, boiled baby potatoes, rice, quinoa, or sweet potatoes. Another delicious side dish with this recipe is Baked Delicata Squash.
Honey Mustard Salmon: Add 1 tablespoon dijon mustard and 1 tablespoon honey or keto maple syrup to a small bowl. Mix to combine, and glaze salmon prior to baking. A little pinch of red pepper flakes gives it a nice boost of spice!
Other Simple Low Carb Dinner Recipes:
- Chicken Crust Pizza
- Keto Teriyaki Chicken and Vegetables
- Spicy Air Fryer Salmon Bites (with Cabbage Salad)
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Sheet Pan Salmon and Asparagus
Equipment
- sheet pan
Ingredients
- 2 4-6 ounce salmon fillets
- 1 pound asparagus ends trimmed
- 1 cup cherry tomatoes
- 1/2 cup olives black, Kalamata, etc.
- 2 tablespoons olive oil
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450º F. Line a large baking sheet with parchment paper for easy cleanup.
- Add the salmon filets, trimmed asparagus, tomatoes and olives to the sheet pan. Drizzle everything with olive oil, and then season well with sea salt and black pepper. Top the salmon and vegetables with fresh lemon slices.
- Bake the salmon and asparagus for 12 minutes in the preheated oven, or until the salmon flakes easily and is cooked through in the center. Tip: Recommended internal temperature for salmon is 145º F / 63º C) [source].
Notes
How to Store Leftovers
Typically I make this dinner fresh. It’s best eaten right after it’s baked. However, if you need to make this ahead of time, wait until the salmon and vegetables have fully cooled. Store them in an airtight container in the refrigerator for up to 2 days. Gently reheat in the oven or in a skillet, to avoid drying out the leftover salmon.Variations
Other Low Carb Veggies: This is delicious with just salmon and asparagus. Too add variety, also try adding:- Red Bell Peppers
- Broccoli
- Cauliflower
- Greens, like cabbage or bok choy
- Mushrooms
- Artichoke Hearts
- Zucchini or Yellow Squash
- Red Onion
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