Savory herbed Baked Salmon with Asparagus is an incredibly easy sheet pan recipe. Made with simple healthy ingredients, it's a hearty and delicious meal the whole family will love!
❤️ Why You’ll Love this Baked Salmon Recipe
- Perfect weeknight dinner, served in under 30 minutes
- Baked with a flavorful compound butter sauce
- Made with fresh wholesome ingredients
- Loaded with healthy fats
Baked garlicy butter salmon with asparagus is a perfect dinner for any night of the week. It's especially ideal for those nights when you want a healthy and satisfying meal, but may be running short on time.
This recipe requires very little prep work, and the results are moist, flavorful baked fillets that have the most amazing flaky texture. Served with fresh asparagus that's roasted in the same pan, this is an easy no-fuss meal that can be on the table in under 25 minutes.
If you're looking a restaurant-quality dinner, to serve for the holidays, or other special occasion yet doesn't take a lot of complicated effort, you're going to love this low carb salmon recipe! Plus, did I mention that cleanup is a cinch!
Once you see how awesome sheet pan meals are for busy weeknight cooking, you should also check out this Sheet Pan Sausage and Veggies and Sheet Pan Garlic Butter Shrimp! Low carb, healthy meals can't get any easier.
🛒 What’s in Sheet Pan Salmon with Asparagus
- Lemon thyme (thyme)
- Smoked paprika
- Ground black pepper
- Olive oil
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Sheet Pan Salmon with Asparagus
Preheat oven to 425°F.
Wash, dry and trim the ends off your asparagus.
Divide them into 4 bunches and place them above and below the row of salmon on your sheet pan.
In a small mixing bowl, add in the remaining ingredients to make the compound butter.
Tip: Make a double batch of the compound better and keep it in the fridge to use on steak, chicken or veggies.
Mix together until well combined.
Spread the compound butter over each piece of salmon, and dollop the rest over the asparagus.
Bake for 13-15 minutes, or until cooked through. Cooking times will vary based on the thickness of your salmon, so it’s best to use an instant read thermometer.
They will be done once they reach an internal temperature between 125°F-145°F, depending on your personal preference. While the FDA recommends 145°F, personally I prefer mine around 125°F.
Drizzle the melted butter over the salmon and asparagus and serve with a garnish of parsley and some lemon slices.
Do You Cook Salmon in the Oven Covered or Uncovered?
You can cook salmon both covered and uncovered. If you're wanting the salmon to have more of a poached texture, cooking it in foil packets, like these Chipotle Lime Packets is a great way to go.
But you're wanting the tops of your salmon filets to brown slightly and the veggies to roast crisply, then you will want to leave the salmon uncovered. Both methods will render tender and juicy baked salmon, as long as you don't overcook it.
How Do You Know if Salmon is Done?
For best results, you should use a meat thermometer to check for an internal temp of 125°F-145°F.
If you don't have a thermometer, you can tell that salmon is done when it easily flakes apart when you insert a fork in the thickest part of the filet.
Tips for Buying the Best Salmon
- Moisture: Look for salmon that is moist and has edges that aren’t dry or curling up.
- Color: Fresh salmon will be light pink to red, depending on the type. Avoid salmon that has dark places around the edges. This means the fish is older and has been frozen and thawed too often.
- Clear eyes: I don't often fool with buying whole salmon. But if you do, make sure you look at the eyes. Fresh fish will always have clear moist looking. Cloudy or milky looking eyes is a sign is no longer fresh.
- Smell: Salmon should smell, well, like the ocean. If it has a strong fish smell or has an ammonia like odor, it’s best to avoid it.
- Texture: Salmon should feel firm. Mushy spots typically mean the fish has been mishandled.
- Correctly packaged: For frozen salmon, make sure the package has no ice crystals or frost already the filets. If you’re purchasing previously frozen “fresh” salmon from the refrigerator case, make sure it is tightly sealed, wrapped or vacuum packed.
Is Asparagus Keto Friendly?
Asparagus is such an awesome Keto veggie. It's a tremendously nutrient dense and comes in a variety of colors that can be used in easy Keto dishes such as frittatas to something as simple as being served grilled alongside a main course.
Asparagus contains a whole list of vitamins and minerals, such as folate and vitamins A, C and K. Plus, for a whole cup serving of asparagus, there are only 5.2 total carbs with 2.8 grams of fiber making the net carb count only 2.4 grams
How To Tell if My Asparagus is Fresh
Asparagus tips are where most of the flavor is found, but it's also the spot on the spear that can spoil the quickest. When buying asparagus, make sure the tips are firm and tightly closed and the asparagus stalks do not have any dark spots.
Don't be afraid to smell it. It doesn't take asparagus long to go bad and when it starts, the first indication is the way it smells. Asparagus that's on the way out will smell slightly sour and unpleasant.
What Other Veggies Can I Use?
Sheet pan salmon can be made with several veggies. Cauliflower and broccoli are always great roasted with salmon. You can even use a medley of your favorite low carb vegetables. Sliced tri-colored bell peppers are also great with this recipe and make a beautiful presentation.
You will want to make sure the vegetables you choose will roast at the same time as the other vegetables. For instance, brussels sprouts will take longer, so you'll want to give them a head start in the oven before adding the salmon or other veggies.
More Keto Salmon Recipes
- Bang Bang Salmon Cakes
- Spinach Artichoke Stuffed Salmon
- Baked Salmon with Creamy Dill Sauce
- Smoked Salmon Cucumber Bites
- Asian Glazed Salmon
- Cajun Salmon Alfredo
- Easy Salmon Piccata with Spinach
FREE 20 EASY KETO RECIPES EBOOK
Baked Salmon with Asparagus (Sheet Pan)
- 24 ounces salmon, cut into 6-4 ounces pieces
- 2 pounds asparagus
- ½ cup butter, softened
- 3 cloves garlic, minced
- zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon lemon thyme, chopped
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Olive oil, for brushing the pan
- Preheat oven to 425°F.
- Wash, dry and trim the ends off your asparagus.
- Divide them into 4 bunches and place them above and below the row of salmon on your sheet pan.
- In a small mixing bowl, add in the remaining ingredients to make the compound butter.
- Mix together until well combined.
- Spread the compound butter over each piece of salmon, and dollop the rest over the asparagus.
- Bake for 13-15 minutes, or until cooked through. Cooking times will vary based on the thickness of your salmon, so it’s best to use an instant read thermometer. They will be done once they reach an internal temperature between 125°F-145°F, depending on your personal preference. While the FDA recommends 145°F, personally I prefer mine around 125°F.
- Pour the butter sauce over the salmon and asparagus and serve with a garnish of parsley and some lemon slices.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.