High-Protein Garlic Lemon Herb Salmon with Asparagus
High-Protein Garlic Lemon Herb Salmon with Asparagus
Sheet-pan salmon with lemon-garlic butter and roasted asparagus — low carb and ready in 25 minutes
This high-protein garlic lemon herb salmon cooks on one foil-lined pan with asparagus down both sides. A garlic-lemon-herb butter melts over the fillets while they roast. Each serving is one fillet plus asparagus, with 38 g of protein and 4 g net carbs.
Low carb, sugar-free, and cleaned up with the foil.
Why you’ll love this tray
- 38g protein per fillet
- Only 4g net carbs
- One pan
- Ready in about 25 minutes
- Lemon-garlic herb butter
- Asparagus roasted beside the fish
Health notes
- High protein: Salmon fillets carry the macros.
- Low carb: Asparagus is the only side on the tray.
- Sugar-free: The glaze is butter, lemon, garlic, and herbs.
- Omega-3s: Salmon adds fats that keep the bowl filling.
Key element — don’t overbake the salmon
Pull the pan when the thickest part flakes and still looks moist. Extra minutes dry the fillets out.
Ingredients
Tray (4 servings)
- 4 salmon fillets (6 oz each)
- 1 lb asparagus, trimmed
- 1 tsp salt, divided
- ½ tsp black pepper
- ½ tsp paprika
- 1 lemon, sliced, plus extra wedges
Garlic lemon herb butter
- 4 Tbsp butter, melted
- 3 garlic cloves, minced
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 2 Tbsp chopped parsley
- 1 Tbsp chopped chives or green onion
- ½ tsp dried oregano or Italian seasoning
Swaps
- Different fish: Cod or trout work; watch the cook time.
- Green beans: Swap asparagus if that is what you have.
- Dairy-free: Use olive oil or ghee instead of butter.
- Spicy: Add red pepper flakes to the butter.
Instructions
| 1 | Heat the oven. Heat to 400°F (205°C). Line a sheet pan with foil. Mix melted butter, garlic, lemon juice, zest, parsley, chives, and oregano. |
| 2 | Arrange. Place salmon down the center, skin-side down if it has skin. Lay asparagus along both sides. Season fish and asparagus with salt, pepper, and paprika. Tuck lemon slices around the pan. |
| 3 | Butter. Spoon most of the garlic lemon herb butter over the salmon. Toss the asparagus in the rest. |
| 4 | Roast. Bake 14–17 minutes until the salmon flakes and the asparagus is tender-crisp. Spoon pan juices over the fillets and serve with extra lemon. |
Pro tips
- Pat the salmon dry so the butter stays on top.
- Thin asparagus finishes with the fish; thick stalks may need a 3-minute head start.
- Foil makes the pan juices easy to spoon.
- Leave the skin on for easier lifting, then slide it off to serve.
- Rest 2 minutes so the juices settle.
Nutrition
| Nutrient | Per serving (1 fillet + asparagus) |
|---|---|
| Calories | 380 |
| Protein | 38g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 23g |
| Sodium | 520mg |
Estimates based on a 6 oz salmon fillet, asparagus, and garlic lemon herb butter. Exact numbers vary with fillet size.
Variations
Dill
Swap parsley for fresh dill.
Mustard
Whisk 1 tsp Dijon into the butter.
Broccoli
Use broccoli florets instead of asparagus.
Air fryer
Cook salmon 8–10 minutes at 390°F; asparagus 6–7 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Keep sauce on the fish |
| Reheat | Low oven, 275°F | Cover so it doesn’t dry |
| Freezer | Up to 1 month | Texture is better fresh |
FAQ
Test your knowledge
5 quick questions about this salmon tray
1. Protein per serving?
2. Net carbs per serving?
3. What cooks next to the salmon?
4. About how long does this take?
5. When should you pull the salmon?
