Lemon Pepper Salmon & Asparagus Sheet Pan Dinner {Keto, Gluten-Free)
It can be tempting to pick up some drive-through burgers and fries on busy weeknights, but it doesn’t have to be. This easy lemon pepper salmon and asparagus sheet pan dinner comes together in minutes for a fast meal any day of the week. Plus, it’s keto-friendly, low carb, and gluten-free!
Sheet pan dinners are perfect for easy weeknight meals because all you need is one pan and you’re set. No need to clean up multiple pans with this dinner! Salmon and asparagus get an upgrade in this flavorful meal.
Lemon Pepper Salmon and Asparagus Sheet Pan Dinner Recipe
Growing up my family had an asparagus patch and it was my job to harvest the veggie daily. I wasn’t a big fan of asparagus since it usually ended up a slimy, unappealing texture. Now that I’m older I’ve learned how to cook asparagus that I like. Even better my little one loves it, too! Roasted asparagus has a delicious crunchy texture, with an intense, almost sweet flavor. A far cry from the steamed mush I had as a kid.
There’s another big difference between my childhood asparagus memories and now. Thin asparagus varieties are more popular, so it’s likely what you’ll find at your local grocery store. While I like both, thin asparagus cooks faster and has an extra snap when roasted. Just don’t cook it too long or you’ll have a bitter chewy mess!
When I was little salmon meant a can of fish, mixed with crackers and fried. I’ve since discovered how delicious (and easy!) fresh salmon is to make. This unassuming fish is full of inflammation-busting omega-3 fatty acids.
Salmon isn’t the cheapest option at the grocery store, but it’s well worth the cost for both its taste and health benefits. Farm-raised salmon is cheaper, but I always opt for wild-caught. Salmon raised in fish tanks is more likely to grow parasites and be sick, so they’re treated with antibiotics and pesticides. They’re deprived of natural habitat and a nutritious diet, so they’re dyed with artificial coloring to look more like their wild-caught counterparts.
Frozen wild-caught salmon is just as healthy as fresh. Unless you’re getting it fresh from the docks, the salmon behind the butcher counter has likely already been frozen then thawed.
Looking for some more fast weeknight dinners? Here are a few more to put on the weekly meal plan!
- Easy sheet pan roasted sausage and vegetables
- Garlic-Ginger-Lime Chicken & Sweet Potato Sheet Pan Dinner
- Sheet Pan Lemon Poppy Seed Chicken
- Family style Pad Thai
- One-pot southwestern beans and rice
Will you make this Lemon Pepper and Asparagus Sheet Pan Dinner for your family this week?
- 2teaspoons Wildly Organic Refined Coconut Oil
- 1pound asparagus spears
- 4 salmon fillets4 oz each
- 1/2 lemonjuiced
- 1/2teaspoon Wildly Organic Garlic Powder
- 1/8-1/4teaspoon Wildly Organic Black Pepper
- 3/4 teaspoon Wildly Organic Himalayan Pink Saltfinely ground
- 1 lemonzested
- 3Tablespoons grated parmesan cheeseomit to make a dairy-free version
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Turn the oven on to 375 Fahrenheit. Put the coconut oil on the sheet pan and put it in the oven just until melted.
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Trim the woody ends from the asparagus and place them on the sheet pan, tossing them in the melted oil to coat. Place the salmon fillets skin side down on the sheet pan.
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Squeeze the lemon juice over the asparagus and fish.
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Evenly sprinkle the salt, pepper, and garlic over the fish and asparagus. Sprinkle the lemon zest over the salmon, then the parmesan cheese on the asparagus (if using).
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Bake at 375F until the salmon is cooked through and asparagus is tender about 10-15 minutes. The salmon should reach an internal temperature of 145F and the flesh will be opaque and pink.
This meal can be eaten as-is or served with a side of rice or quinoa. Wildly Organic Wild Rice is my family’s favorite!
If your sheet pan is not big enough to fit both the salmon and asparagus, you can cook them in two different sheet pans.
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