Keto Salmon and Asparagus Sheet Pan

This keto salmon and asparagus sheet pan dinner pairs rich, flaky salmon with tender-crisp asparagus roasted together for an easy, one-pan meal. Olive oil, garlic, lemon zest, and fresh herbs add bright, aromatic flavor while keeping everything strictly low carb. The salmon develops lightly crisp edges with a moist interior, and the asparagus absorbs the pan juices without turning soggy. With minimal prep and cleanup, this dish delivers a satisfying balance of protein, healthy fats, and fiber that works for busy weeknights or special occasions.

Course Dinner, Main Course

Cuisine American, Keto

Keyword asparagus, keto salmon, low-carb, one pan meal, sheet pan dinner

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 430kcal

Equipment

rimmed sheet pan
Parchment Paper
Mixing bowl
microplane or zester
measuring spoons

Ingredients

For the salmon and asparagus

1 1/2 pounds salmon fillets, skin-on, cut into 4 portions
1 pound asparagus spears, ends trimmed medium to thick spears
3 tablespoons extra-virgin olive oil divided
1 teaspoon fine sea salt divided, or to taste
1/2 teaspoon freshly ground black pepper divided, or to taste
1/4 teaspoon crushed red pepper flakes optional, for heat

Lemon garlic herb mixture

2 tablespoons fresh lemon juice about 1 lemon
1 teaspoon finely grated lemon zest from 1 lemon
3 cloves garlic, minced
2 tablespoons fresh dill, finely chopped or use parsley or thyme
1 teaspoon dried Italian seasoning or dried thyme
2 tablespoons unsalted butter cut into small pieces, for topping
2 tablespoons fresh parsley or dill, chopped for garnish, optional

Instructions

Preheat the oven to 400°F and line a rimmed sheet pan with parchment paper for easy cleanup.
Pat the salmon fillets very dry with paper towels on all sides to help them brown and prevent excess moisture.
Place the trimmed asparagus on the prepared sheet pan, drizzle with 1 1/2 tablespoons of olive oil, and sprinkle with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, tossing to coat and spreading the spears into a single layer around the edges of the pan.
Arrange the salmon fillets in the center of the sheet pan, skin side down if using skin-on, and drizzle them with the remaining 1 1/2 tablespoons of olive oil.
Season the salmon evenly with the remaining salt, remaining black pepper, and the crushed red pepper flakes if using.
In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped fresh dill, and dried Italian seasoning to create the lemon garlic herb mixture.
Spoon the lemon garlic herb mixture over the tops of the salmon fillets, letting some of it drizzle lightly over the asparagus.
Dot the tops of the salmon fillets with the small pieces of butter to enrich the pan juices and encourage browning.
Roast in the preheated oven for 12 to 15 minutes, until the salmon is just opaque and flakes easily with a fork and the asparagus is tender-crisp, adjusting the time by a few minutes if your salmon fillets are especially thick.
Remove the pan from the oven and let the salmon rest for a couple of minutes, then sprinkle with the chopped fresh parsley or additional dill before serving.

Notes

For the best texture, avoid overcrowding the sheet pan so the salmon and asparagus roast rather than steam. If your asparagus spears are very thin, add them to the pan after the salmon has roasted for about 5 minutes to prevent overcooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a 300°F oven or in a skillet with a splash of olive oil. Serve with a simple green salad, cauliflower mash, or sautéed spinach to keep the meal strictly keto while staying under about 5 to 7 grams of net carbs per serving.

Nutrition