Keto Salmon and Asparagus Sheet Pan Recipe | @Atkins

Keto Salmon and Asparagus Sheet Pan Recipe


Atkins Keto Salmon and Asparagus Sheet Pan
4.7g
Net Carbs
Prep Time: 5 Minutes
Style:Italian
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

29.1g

Protein

37.5g

Fat

2.8g

Fiber

481.3cal

Calories

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INGREDIENTS

  • 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

DIRECTIONS

  1. Heat oven to 425°F.
  2. 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.
  3. While the fish cooks, in a small bowl combine the mayonnaise, lemon juice, mustard and garlic.
  4. 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.
  5. 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.

Cooking Tip