Keto Salmon and Asparagus Sheet Pan
4.7g
Net Carbs
29.1g
Protein
37.5g
Fat
2.8g
Fiber
481
Calories
Ingredients:
- 1 teaspoon Dijon Mustard
- 250 grams Asparagus, fresh
- 1/16 teaspoon Black Pepper, ground
- 1 tablespoon Lemon Juice
- 1 each Garlic, clove
- 1/8 teaspoon Salt
- 1/4 teaspoon Olive Oil
- 3 tablespoons Mayonnaise (Hellman's Real)
- 8 ounces Salmon
- 1 tablespoon Olive Oil
- 1 tablespoon Parmesan Cheese, grated
Directions:
- Heat oven to 425°F.
- Wash and snap woody ends off 1 bunch asparagus. Place on a rimmed baking sheet and toss with 1 tablespoon olive oil and a pinch of salt. Arrange in a single layer, leaving space for two 4-ounce salmon fillets. Place salmon skin side down on the baking sheet. Brush with 1/4 teaspoon olive oil, season with a pinch of salt and pepper. Place in oven and bake for 12 minutes.
- While the fish cooks, in a small bowl combine the mayonnaise, lemon juice, mustard and garlic.
- Remove sheet pan from oven, sprinkle asparagus spears with parmesan cheese and place back in oven to cook another 3 minutes, or until fish reaches an internal temperature of 145°F and asparagus spears are tender and beginning to brown at the tips.
- Plate one fillet of salmon and half the asparagus, drizzle each plate with about 2 tablespoons of the mayonnaise sauce, and serve.
Note: The amount of time to cook this meal depends on the thickness of the asparagus spears and salmon filets. 15 minutes is adequate for fillets no thicker than ¾-inch and thin asparagus spears.
