High-Protein Sheet-Pan Salmon with Asparagus
Per serving (1 fillet with asparagus)
Full nutrition
| Calories | 445 |
|---|---|
| Protein | 37g |
| Carbs | 5g |
| Fat | 30g |
| Fiber | 2g |
I roast the salmon and asparagus at the same oven temperature, so this is genuinely one pan and about 15 minutes of hands-off cooking. Salmon carries a solid protein number on its own, no extra work required. [TODO: add your own note here.]
Recipe
High-Protein Sheet-Pan Salmon with Asparagus
Ingredients
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Arrange the asparagus on one side of the pan. Toss with half the olive oil, salt, and pepper.
- Pat the salmon fillets dry and place them on the other side of the pan. Rub with the remaining olive oil and minced garlic, then season with salt and pepper.
- Top each fillet with a lemon slice and sprinkle the dill over the salmon and asparagus.
- Roast for 12 to 15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F, and the asparagus is tender-crisp.
- Squeeze the fresh lemon juice over everything just before serving.
Notes
- Asparagus thickness varies a lot, so I keep an eye on it. Thin spears may finish a few minutes before the salmon; I pull them early and tent them with foil if needed.
- I rely on an instant-read thermometer to avoid over- or under-cooking the salmon.
Nutrition (per serving)
| Calories | 445 |
|---|---|
| Protein | 37g |
| Carbs | 5g |
| Fat | 30g |
| Fiber | 2g |
Storage
Refrigerate in an airtight container for up to 3 days. Salmon reheats best gently, either in a low oven (around 275°F) for 10 minutes or in the microwave at half power, to avoid drying it out.
FAQ
Can I use frozen salmon?
Yes, if it’s fully thawed and patted dry first. Excess surface moisture will steam the fish instead of letting it roast properly.
What can I use instead of asparagus?
Green beans or broccoli florets both roast in a similar time frame and work well as a swap. Adjust the cook time slightly if the vegetable is denser than asparagus.
How do I know the salmon is done without a thermometer?
Press gently with a fork at the thickest part. If it flakes apart easily and looks opaque all the way through, it’s done. A thermometer is more reliable, but this works in a pinch.
Looking for more low-carb seafood: the shrimp and cauliflower rice stir-fry is another dinner that’s ready in about the same amount of time.