Sheet-Pan Lemon Herb Salmon
A bright, one-pan keto dinner with salmon, lemon and roasted greens. Fifteen minutes in the oven and only one pan to wash.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on or off
- 1 lb asparagus or broccoli florets, trimmed
- 3 tbsp olive oil
- 1 lemon, half sliced and half juiced
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs (or 1 tbsp chopped fresh dill)
- Salt and black pepper to taste
Instructions
- 1
Heat the oven to 400°F and line a large sheet pan with parchment.
- 2
Toss the asparagus or broccoli with 2 tbsp olive oil, salt and pepper, spread it out and roast for 8 minutes.
- 3
Pat the salmon dry, rub with the remaining oil, garlic, herbs, salt and pepper.
- 4
Slide the vegetables to one side, add the salmon, and lay lemon slices over the fillets.
- 5
Roast 12–15 minutes, until the salmon flakes easily with a fork.
- 6
Squeeze the remaining lemon juice over everything and serve straight from the pan.
Tips and substitutions
- Frozen fillets work well — thaw overnight in the fridge and pat very dry so they roast instead of steam.
- Swap asparagus for green beans, zucchini or broccoli depending on what looks good that week.
- Leftover salmon is excellent flaked cold over salad the next day.
Feeding the whole family
Serve non-keto eaters the same salmon with rice or crusty bread on the side — the recipe itself stays unchanged.
Related reading
Keep building your keto kitchen with a few favorite guides:
- 5 Easy Keto Dinner Recipes — more weeknight wins like this one.
- Foods Not to Eat on Keto — a quick check on what to skip.
- Keto After 40 Starter Kit — a free 7-day meal plan and grocery list.
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The Free Keto After 40 Starter Kit
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