Sheet-pan salmon with asparagus and lemon
June 8, 2026 · 1 min read
One pan, about 20 minutes, and almost nothing to scrub afterward. The salmon carries the fat and protein; the asparagus is the only real carb on the plate, and it's a small one. A serving comes in around 4g net carbs.
2 servingsPrep 5 minCook 15 min~4 g net carbs / serving
Ingredients
- 2 salmon fillets (about 6 oz each)
- 1 bunch asparagus, woody ends trimmed
- 2 tablespoons olive oil
- 1 lemon
- Salt and pepper
Steps
- Heat the oven to 425°F and line a sheet pan with foil.
- Spread the asparagus across the pan, drizzle with half the oil, and season.
- Make room in the middle, set the salmon skin-side down, brush it with the rest of the oil, and season. Lay thin lemon slices over the fillets.
- Roast 12–15 minutes, until the salmon flakes with a fork and the asparagus is tender.
- Squeeze the rest of the lemon over everything before serving.
Per serving (approx): 4 g net carbs · 36 g protein · 32 g fat · ~448 cal
Swaps
Green beans or broccolini stand in for the asparagus at similar carb counts. If you want more fat, finish the fish with a pat of butter instead of the second drizzle of oil. Copper Keto Companion keeps your running total, so you'll know whether the fillet fits under the day's ceiling before the oven is hot.