Weeknight dinners get easier when one sheet pan does all the work, and this salmon delivers omega-3s, fiber-rich asparagus, and a bright lemon finish in under thirty minutes. A light touch of butter and a base of olive oil keep the sauce rich without tipping into heavy.
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 1 bunch asparagus, trimmed
- 2 tbsp unsalted butter, melted
- 2 tbsp olive oil, divided
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt and black pepper, to taste
- Lemon slices, for garnish
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Arrange the asparagus on one side of the pan. Toss with 1 tbsp olive oil, salt, and pepper.
- Place the salmon fillets skin-side down on the other side of the pan.
- Whisk the melted butter, remaining olive oil, lemon zest, lemon juice, and garlic in a small bowl. Spoon half of the mixture over the salmon.
- Season the salmon with salt, pepper, and thyme. Top with lemon slices.
- Bake for 12-15 minutes, until the salmon flakes easily and the asparagus is tender-crisp.
- Drizzle the remaining lemon butter over the salmon and asparagus before serving.
Nutrition Facts (per serving)
| Calories | 380 |
| Total fat | 26g |
| Total carbohydrates | 5g |
| Dietary fiber | 2g |
| Protein | 34g |
| Sodium | 320mg |
Why This Is Good for Your Gut
Salmon's omega-3 fats help calm gut inflammation, while asparagus brings soluble fiber that feeds beneficial gut bacteria. Together they support a healthy gut lining without the saturated fat load of a heavier sauce.
Serve this alongside a simple green salad for a complete, low-carb dinner. If you like this combination, our Keto Salmon with Garlic Butter Asparagus and Baked Salmon with Avocado Lemon Butter both put a different spin on it.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
