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!
USMetric
4 servingservings

Ingredients

  • 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
  • 13 cup 75 ml grated parmesan cheese
  • 13 cup 75 ml mayonnaise
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • 24 oz. 700 g salmon, rinsed and patted dry
  • finely chopped fresh dill, for garnish (optional)
  • 1 1 slice of lemon, for serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  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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6 comments

  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????
  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. https://m.youtube.com/watch?v=KR7MyZfkoow
  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.

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