Low Carb Garlic Butter Salmon with Asparagus

Four salmon fillets and a pound of asparagus roast side by side on one baking sheet, with a garlic butter poured over both. The butter is melted in a small saucepan with minced garlic, then finished with lemon juice, dried parsley, salt and pepper. Prep takes 10 minutes, the oven time is 12 to 15 minutes, and the recipe serves 4.

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With 3 grams of carbohydrates per serving, it fits a low-carb or keto menu. It also needs only one baking sheet and one small saucepan to clean.

What You Need

The card at the bottom lists the amounts. This is how each ingredient is used.

• Salmon fillets (four 6-ounce fillets): they bake on one side of the sheet. Thicker fillets may need a few extra minutes.
• Asparagus (1 pound, trimmed): it roasts on the other side until tender. To trim it, hold each stalk and bend it until it snaps, which removes the tough end.
• Unsalted butter (4 tablespoons): the base of the sauce.
• Garlic (4 cloves, minced): cooked in the butter for about 1 minute until fragrant. A garlic press saves time here.
• Lemon juice (1 teaspoon) and dried parsley (1 teaspoon): they go into the butter after the garlic, with salt and pepper to taste.
• Lemon wedges: to squeeze over the plate at the table.

Roasting Notes

Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This stops sticking and makes cleanup easy. If you have no parchment, lightly greased aluminum foil works, and a large oven-safe dish can replace the baking sheet.

Melt the butter over medium heat, add the garlic and sauté for about 1 minute, then stir in the lemon juice, parsley, salt and pepper. Pour it over the salmon and asparagus and make sure everything is coated. A microwave-safe bowl can melt the butter if you prefer.

The fish is done when it flakes easily with a fork and the asparagus is tender. Check thicker fillets with a fork so they don’t overcook, and serve right away with lemon wedges.

Swaps and Extras

• Parmesan: sprinkle grated Parmesan over the asparagus before baking.
• Other vegetables: broccoli, green beans or zucchini can replace the asparagus.
• Other herbs: fresh dill, thyme or a pinch of red pepper flakes can go in with the parsley.
• Dairy-free: use olive oil or coconut oil in place of the butter, and adjust the amount a little because oil is more liquid than butter.

What to Serve With It

Cauliflower rice or mashed cauliflower soaks up the garlic butter. A salad of leafy greens, cucumbers and cherry tomatoes with olive oil and vinegar adds crunch. For a drink, sparkling water with lemon or herbal tea works.

Nutrition per Serving

One fillet with asparagus has about 400 calories, 28 grams of fat, 3 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar and 34 grams of protein.

FAQ

Can I use frozen salmon fillets?

Yes, but thaw them completely first, either in the refrigerator overnight or with the defrost setting on a microwave. Cooking times can vary slightly, so check that they flake easily.

How should leftovers be stored?

Put the salmon and asparagus in an airtight container in the refrigerator and eat them within 2 to 3 days. Reheat gently in the oven or microwave so the salmon does not overcook.

What can replace the butter?

Olive oil or coconut oil, which also keep the dish keto-friendly. Use a little less or more as needed, since oils are more liquid than butter.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us