Keto Garlic Parmesan Salmon (Print View)

Tender salmon fillets baked with garlic-parmesan crust, served with roasted broccoli and lemon wedges.

# Components:

→ For the Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
08 - Zest of 1 lemon

→ For the Roasted Broccoli

09 - 1 large head broccoli, about 1 pound, cut into florets
10 - 2 tablespoons olive oil
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ To Serve

13 - 1 lemon, cut into wedges
14 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, combine olive oil, minced garlic, grated Parmesan, Italian herbs, lemon zest, salt, and pepper to form a paste.
03 - Arrange salmon fillets on one side of the prepared baking sheet. Spread the garlic-Parmesan paste evenly over the top of each fillet.
04 - Place broccoli florets on the other side of the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
05 - Roast in the preheated oven for 18 to 20 minutes, until the salmon flakes easily with a fork and the broccoli is tender with slightly crisp edges.
06 - Serve salmon and broccoli hot, garnished with fresh parsley and accompanied by lemon wedges.

# Expert Advice:

01 -
  • The garlic-Parmesan crust gets crispy while the salmon stays impossibly tender inside, like two different textures having a party.
  • Everything cooks on one sheet, which means you can have dinner ready while your kitchen stays relatively sane.
  • It's naturally low-carb without tasting like you're missing out on anything, and that lemon brightness makes it feel fresh instead of restrictive.
02 -
  • Don't skip patting your salmon dry before adding the paste—any excess moisture will create steam and prevent the crust from crisping properly.
  • The Parmesan paste will look thin and oily, but it firms up beautifully as the oven's heat hits it, so resist the urge to add more cheese thinking something's wrong.
03 -
  • Don't open the oven to check on things until at least 15 minutes have passed—every peek lets heat escape and extends cooking time unnecessarily.
  • If your salmon is particularly thick, you can tent it loosely with foil for the first 12 minutes, then remove it so the crust can crisp properly in the remaining time.
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