Parmesan-crusted salmon bake with asparagus

Parmesan-crusted salmon bake with asparagus

This oven-baked low-carb goodness is everything you want a quick and hearty lunch or dinner to be. Moist and flaky salmon with a delicious Parmesan crust, paired with asparagus, all in under 30 minutes!

Parmesan-crusted salmon bake with asparagus

This oven-baked low-carb goodness is everything you want a quick and hearty lunch or dinner to be. Moist and flaky salmon with a delicious Parmesan crust, paired with asparagus, all in under 30 minutes!
4 servingservings


  • 2 lbs 900 g green asparagus (6 to 8 spears per serving)
  • 3 tbsp 3 tbsp coconut oil, melted but not hot
  • 1 tsp 1 tsp garlic powder
  • 2 oz. 55 g grated parmesan cheese
  • 13 cup 80 ml mayonnaise
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • 1½ lbs 650 g salmon, boneless fillet, rinsed and patted drysalmon, boneless fillets, rinsed and patted dry
  • finely chopped fresh dill, for garnish (optional)
  • 1 1 slice of lemon, for servingslice of lemons, for serving
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  1. Preheat the oven to 350°F (175°C).
  2. Rinse the asparagus and trim or snap off the tough end of each spear.
  3. Place the asparagus, coconut oil, and garlic powder in a zip-top plastic bag, seal, and shake lightly to coat the asparagus.
  4. In a bowl, mix the Parmesan cheese, mayonnaise, and pressed garlic.
  5. Lay out 4 rectangular pieces of parchment paper, large enough to fit the asparagus and fish with plenty of paper remaining on the sides and ends to fold into packets and seal. Divide the seasoned asparagus evenly among the sheets of parchment.
  6. Place the fillets on top of the asparagus, skin side down. Top the salmon with the mayonnaise mixture.
  7. Fold the parchment paper over the fish and seal on all sides. The packet should look like a calzone.
  8. Place the packets on a rimmed baking sheet and bake for 12 to 15 minutes, until the internal temperature of the salmon reaches 145°F (63°C).
  9. Garnish with fresh dill and lemon slices, if desired.


About the recipe

This recipe is part of a collaboration with Suzanne Ryan and comes from her book "Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes". Copyright © 2017, Suzanne Ryan

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  1. Una
    Wonder why you have to have a zip plastic bag for asparagus and oil? Don't use them and don't want to buy a pile of such fancy stuff for one meal - more expense! Can't I just use a freezer bag or somthing more common????
    Reply: #16
  2. Una
    And what on earth is a calzone???? I'm English British not Italian!!! 😂😆
  3. Gordon
    The author is describing a method of cooking known as en papillote. I use it to cook frozen salmon fillets right out of the freezer, no thawing required. Just double the baking time. A video helps.
  4. Gordon
    Also, Una, you don’t need to shake the asparagus in a plastic bag to coat it. Just tossing it in a bowl with oil and seasonings works fine.
  5. Evelyn
    This looks great! What would you use to seal the parchment paper?
    Reply: #6
  6. Peter
    I just folded the parchment paper and surprisingly it stayed closed, it's quite firm and keeps its shape, like folding an envelope. Just make sure you use a big enough piece so you get lots of folds.
  7. Steph
    What type of coconut oil do I use? Refined, unrefined?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    What type of coconut oil do I use? Refined, unrefined?

    You can use whichever you have already. The unrefined will lend a coconut taste to the dish though.

  9. 1 comment removed
  10. MC
    I made this tonight and LOVED the sauce and fish, however, the prescribed time does not allow for the asparagus to fully cook! Argggg
    I highly recommend the following changes to anybody doing this recipe:
    - Do not waste money and time doing the whole ziplock bag to condiment the asparagus with the oil and garlic, simply mix them in a bowl
    - Do not waste money and time with the whole baking all together in a baking paper like a calzone, etc.; sauté your asparagus in a pan, and bake the fish covered with foil in the oven alone, without the asparagus.

    Outside these changes, do not que discouraged because the flavors were amazing once all together on the plate, specially that mayo, cheese and garlic sauce 🤤

  11. Aaron
    in our oven at 175 degrees, it took much longer than 15 mintues for the salmon to cook through. just a warning
    Reply: #12
  12. Julie B
    Aaron, recipe says 350 degrees. But my salmon turns out best at 400 degrees, below middle rack and bake x20 min
  13. Julie B
    Ok, i hate coconut anything so just use butter or if appropriate, bacon grease. I have a shallow tupperware i store my asparagus in with water til ready to use. Melt the butter in it, add the garlic and asparagus, put the lid on and shake. No mess, no waste.
  14. bassem.sabagh
    Tastes incredible
    Cooking time completely under estimated
    I double foiled my tray and then exposed the food fornan additional 7min (after having baked at 175C for 25min) and that lovely fish WAS crusty!
  15. Nicola
    Loved it, but next time i wont use coconut oil as I didn’t like the taste
  16. Sue
    quite agree!
  17. Sue
    The salmon and toping was gorgeous - think some salad leaves would be nicer than the asparagus - but maybe I'm just not a fan, I gave the salmon 25 minutes and cooked the asparagus seperately (for 5 minutes)the salmon def needed it

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