Keto Fish and Asparagus Sheet Pan Meal

This keto fish and asparagus sheet pan meal delivers flaky, juicy fish and crisp-tender roasted asparagus all cooked on a single pan for minimal cleanup and maximum flavor. Salmon or white fish fillets are brushed with a lemon-garlic herb olive oil, then roasted alongside asparagus until the fish is just cooked through and the vegetables are lightly caramelized. With bright notes of lemon, garlic, dill, and parsley plus rich healthy fats, this easy one-pan dinner is perfectly balanced for keto, low in net carbs, and ideal for busy weeknights, meal prep lunches, or a simple but elegant company-worthy entrée.

Course Dinner, Main Course

Cuisine American, Keto, Low Carb

Keyword fish and asparagus, gluten free, keto fish, low-carb, one-pan dinner, sheet pan meal

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 340kcal

Equipment

Sheet Pan
Parchment Paper
Mixing bowl
Whisk
Basting Brush
Tongs

Ingredients

For the fish and asparagus

1 1/2 pounds skinless fish fillets (salmon, cod, halibut, or tilapia) cut into 4 even portions
1 pound asparagus woody ends trimmed
3 tablespoons extra-virgin olive oil divided
1 tablespoon unsalted butter cut into small pieces, optional for richer flavor
1 medium lemon zested and juiced, plus extra wedges for serving
3 cloves garlic finely minced
1 teaspoon fine sea salt divided, plus more to taste
1/2 teaspoon freshly ground black pepper divided, plus more to taste
1/2 teaspoon smoked paprika or sweet paprika
1 teaspoon dried dill or 1 tablespoon finely chopped fresh dill
1 teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley
1/2 teaspoon dried rosemary crushed between your fingers

Optional for serving

2 tablespoons extra-virgin olive oil or avocado oil mayo for drizzling or serving alongside
2 tablespoons fresh chopped herbs such as parsley or dill, for garnish

Instructions

Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Pat the fish fillets dry on both sides with paper towels and set them aside while you prepare the asparagus and seasoning mixture.
Spread the trimmed asparagus spears on the prepared sheet pan, drizzle with 1 1/2 tablespoons of the olive oil, and sprinkle with about 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing to coat and arranging the spears in a single layer along one side of the pan.
In a small mixing bowl whisk together the remaining 1 1/2 tablespoons olive oil, lemon zest, 2 tablespoons lemon juice, minced garlic, paprika, dill, parsley, rosemary, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.
Place the fish fillets on the empty side of the sheet pan and brush the tops and sides generously with the lemon garlic herb mixture, spooning a little extra over thicker portions of the fillets.
Dot the fish and asparagus with small pieces of butter if using, spacing them evenly so they melt over the fish and vegetables as they roast.
Roast the sheet pan for 10 to 15 minutes, depending on the thickness of your fish, until the asparagus is crisp tender and lightly browned and the fish flakes easily with a fork and reaches an internal temperature of about 135°F to 140°F.
Remove the pan from the oven and let the fish rest for 3 minutes, then taste the asparagus and fish and sprinkle with a little extra salt, pepper, or lemon juice if needed.
Transfer the fish and asparagus to plates, drizzle with a little extra olive oil or serve with a spoonful of avocado oil mayo if desired, garnish with fresh herbs and lemon wedges, and serve immediately.

Notes

Use fillets that are as close in thickness as possible so they cook evenly and reach doneness at the same time as the asparagus. For very thin fillets like tilapia, start checking at 8 minutes, and if the asparagus needs more time, you can remove the fish and return the vegetables to the oven. For meal prep, cool the fish and asparagus completely before storing in airtight containers in the refrigerator for up to three days, and reheat gently in a 300°F oven until just warmed through to keep the fish tender. Serve this sheet pan meal as is for a light keto dinner, or pair it with a simple green salad, cauliflower mash, or roasted low carb vegetables like zucchini and mushrooms to create a more substantial plate while keeping carbs low.

Nutrition