Keto Salmon and Asparagus Sheet Pan Recipe
Cook Time: 15 Minutes
Phase: Phase 1
250 grams Asparagus, fresh
1 Tbsp Olive Oil
0 1/8 tsp Salt
8 oz Salmon
0 1/4 1tsp Olive Oil
0 1/16 tsp Black Pepper, ground
3 Tbsp Mayonnaise (Hellman's Real)
1 Tbsp Lemon Juice
1 tsp Dijon Mustard
1 each Garlic, clove
1 Tbsp Parmesan Cheese, grated
- 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.