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    Keto Sheet-Pan Salmon with Asparagus and Grainy Mustard Sauce

    Print Recipe
    Here’s dinner done right: Combine a bunch of simple ingredients on a sheet pan, roast them for less than 20 minutes, then sit down to an outstanding meal of tender salmon and perfectly cooked asparagus with a luscious, lemony mustard sauce.
    Collections
    dinnerdinner partymain coursegluten-freequick & easyAmericansalmonroastseafoodasparagus
    Serves 4 Serving: 4 oz Salmon & 3 oz Beans
    IMPERIAL | METRIC

    Ingredients List

    • 3/4 lb (12 oz) asparagus, ends trimmed
    • 1 shallot, sliced
    • 4 Tbsp olive oil, divided
    • sea salt and freshly ground pepper
    • 4 (¼-lb) fillets center-cut salmon with skin
    • 1 lemon, divided
    • 1 Tbsp coarse grain mustard
    • 1 Tbsp Dijon mustard
    • 1 tsp dried dill or parsley
    IMPERIAL - METRIC
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    Nutritional Information

    Macros per serving

    • 235 Calories
    • 15g Fat
    • 24g Protein
    • 2g Total Carbs
    • 0g Fiber
    • 2g Net Carbs

    Make sure you’re testing for your individual food sensitivities and bio-individuality.

    Bio-Individuality

    Instructions

    • Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
    • Place the asparagus and shallot on the prepared baking sheet, drizzle with 1 tablespoon of the olive oil, and toss well. Spread them out, sprinkle them with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 8 minutes.
    • Meanwhile, season the salmon with 3/4 teaspoon salt and 1/4 teaspoon pepper.
    • Halve the lemon. Zest and juice one of the lemon halves into a small bowl. Add the remaining 3 tablespoons of olive oil, both mustards, and the dill. Set the mustard sauce aside. Slice the remaining half lemon into thin wheels; set aside.
    • Remove the asparagus from the oven. Toss them on the baking sheet, then tuck the salmon, skin-side up, between the asparagus, ensuring there’s space between each fillet. Scatter the lemon wheels over the asparagus. Spoon the mustard sauce over the salmon and drizzle any remaining sauce over the asparagus. Roast for 8 to10 minutes, depending on how thick your salmon is and how well you like it cooked; use a paring knife to peek inside and check for doneness; medium-rare salmon has a more translucent-pink center, and medium-well is more opaque. Serve immediately.

    Credits

    RecipeEric Lundy

    PhotographyErin Ng

    1 review

    One response to “Keto Sheet-Pan Salmon with Asparagus and Grainy Mustard Sauce”

    1. Diane says:
      3 months ago

      5 stars
      This is absolutely delicious. Especially the combo of the shallots and the mustard sauce

      Reply

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    Tips

    Swap green beans or zucchini sticks for the asparagus if you like. Just be sure to adjust the macros.
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