Sheet Pan Lemon Herb Salmon
Flaky salmon fillets roasted alongside asparagus and cherry tomatoes. A keto-friendly dinner that's elegant enough for guests but easy enough for Tuesday.
PROTEIN 36g
CALORIES 380
P:E RATIO 1.2
TIME 28m
YIELD 4
P:E 1.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
4 salmon fillets (6 oz each) 36G PROTEIN
1 bunch asparagus, trimmed HIGH FIBER
1 pint cherry tomatoes PRODUCE
3 tbsp olive oil FLAVOR
2 lemons (1 zested and juiced, 1 sliced) FLAVOR
2 tsp dried dill FLAVOR
3 cloves garlic, minced FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 3 days. Salmon is best eaten within 2 days.
- Batching: Salmon is done when it flakes easily and reaches 145°F internal temperature.
- Reheat: Oven at 275°F for 8-10 minutes to gently warm without drying out. Avoid microwave if possible.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 400°F. Line a sheet pan with parchment paper.
02
HIGH HEAT SEAR
Arrange salmon fillets in the center, asparagus and tomatoes around them.
03
THE MACRO PREP
Drizzle everything with olive oil. Season salmon with dill, garlic, lemon zest, salt, and pepper.
04
THE ASSEMBLY
Top salmon with lemon slices and squeeze juice over everything.
05
STEP 5
Roast 15-18 minutes until salmon flakes easily with a fork.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 4 salmon fillets (6 oz each)
- 1 bunch asparagus, trimmed
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- 2 lemons (1 zested and juiced, 1 sliced)
- 2 tsp dried dill
- 3 cloves garlic, minced
- Salt and pepper to taste