Oven-Baked Salmon with Roasted Asparagus
Simple baked salmon with a Dijon-herb crust alongside roasted asparagus. A keto dinner that looks restaurant-quality but takes 25 minutes.
PROTEIN 38g
CALORIES 390
P:E RATIO 1.3
TIME 26m
YIELD 4
P:E 1.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
4 salmon fillets (6 oz each) 38G PROTEIN
1 bunch asparagus, trimmed HIGH FIBER
2 tbsp Dijon mustard FLAVOR
1 tbsp olive oil FLAVOR
2 cloves garlic, minced FLAVOR
1 tsp dried dill FLAVOR
1/2 tsp lemon zest FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 3 days.
- Batching: Remove from oven when salmon reaches 145°F — it will continue cooking from residual heat.
- Reheat: Oven at 275°F for 8 minutes. Gently reheat to avoid drying out.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 400°F. Place salmon on a parchment-lined baking sheet.
02
THE MACRO PREP
Mix Dijon mustard with garlic, dill, and lemon zest. Spread over salmon tops.
03
VEGGIE STEAM-SAUTÉ
Arrange asparagus around salmon. Drizzle with olive oil, salt, and pepper.
04
HIGH HEAT SEAR
Bake 15-18 minutes until salmon flakes easily.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 4 salmon fillets (6 oz each)
- 1 bunch asparagus, trimmed
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried dill
- 1/2 tsp lemon zest
- Salt and pepper to taste