About this recipe

Flaky, golden salmon fillets roasted on a single sheet pan with a bright lemon-herb butter, fresh garlic, and a medley of seasonal vegetables. Ready in under 30 minutes, naturally keto-friendly, and easy enough for a weeknight yet impressive enough for company.

Instructions

1. 1

   Preheat your oven to ![400°F]. Line a large baking sheet with aluminum foil or parchment paper and drizzle with 1 tablespoon of olive oil. Pat the salmon fillets completely dry with paper towels — this is key for a golden exterior rather than steaming.

2. 2

   In a small mixing bowl, combine the softened butter, minced garlic, lemon zest, chopped parsley, thyme, and rosemary. Mix well until fully incorporated. Season with a pinch of salt and black pepper.

3. 3

   Arrange the asparagus and cherry tomatoes on one side of the prepared baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Toss to coat. Place the salmon fillets skin-side down on the other side of the pan. Spread the herb butter evenly over the top of each fillet and lay 1–2 lemon rounds on top of each piece.

4. 4

   Roast in the preheated oven for 14–18 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of %[125–130°F for medium] or %[145°F for well-done]. The vegetables should be tender and slightly caramelized at the edges.

5. 5

   Remove from the oven and let rest for 2 minutes. Squeeze any remaining fresh lemon juice over the salmon and vegetables. Garnish with extra chopped parsley and serve directly from the pan.