Description
This perfectly baked salmon recipe delivers restaurant-quality results with minimal effort. Flaky, tender salmon pairs beautifully with roasted Brussels sprouts and crisp-tender asparagus for a complete keto-friendly meal that’s ready in 30 minutes. An elegant weeknight dinner that’s packed with heart-healthy omega-3s!
Ingredients
Scale
- 2 pounds salmon filet
- 10 ounces frozen Brussels Sprouts, steamed
- 1 bunch asparagus
- 2 Tablespoons olive oil
- Garlic salt
- Salt and pepper to taste
- 1 Tablespoon fish seasoning
- 2 Tablespoons butter
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat salmon dry and place skin-side down on baking sheet. Brush with olive oil.
- Season generously with garlic salt, pepper, and fish seasoning.
- Arrange Brussels sprouts and asparagus around salmon. Drizzle vegetables with olive oil and season.
- Bake for 15-18 minutes until salmon flakes easily with a fork.
- Remove from oven and place butter pats on salmon. Let rest 5 minutes before serving.
Notes
Tips: For crispier skin, broil the last 2 minutes. Check doneness at 15 minutes as thickness varies.
Substitutions: Use fresh green beans instead of asparagus. Try lemon pepper seasoning for variety.
Storage: Refrigerate leftovers in airtight container for up to 2 days. Reheat gently to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: B
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate (8oz salmon + veggies)
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
Keywords: baked salmon, easy dinner, healthy recipe