Keto Roasted Salmon with Seasonal Vegetables
Savor the perfect balance of flavor and nutrition with this Keto Roasted Salmon with Seasonal Vegetables recipe! This low-carb dish features tender salmon fillets infused with the zesty brightness of fresh lemon juice, earthy garlic, and aromatic rosemary. Surrounding the fish are colorful, oven-roasted zucchini, red bell peppers, and asparagus, all lightly seasoned and drizzled with olive oil for a healthy and effortless meal. With just 15 minutes of prep time, this one-pan wonder is ideal for busy weeknights or elegant dinners, offering a guilt-free option that's packed with protein and loaded with vitamins. Whether you're following a keto plan or simply craving something wholesome and delicious, this recipe delivers vibrant flavors and impressively easy clean-up. Perfect for four servings and ready in under 30 minutes, it's a crowd-pleaser you'll want to make again and again!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 3 tablespoons olive oil
- 1 whole lemon
- 1 teaspoon fresh rosemary
- 2 cloves garlic
- 2 medium zucchini
- 1 large red bell pepper
- 1 bunch asparagus
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Place the salmon fillets on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the fillets.
Cut the lemon in half. Squeeze the juice of half the lemon over the salmon and slice the remaining half into thin rounds to place on top.
Chop or crush the garlic cloves, and sprinkle them and the fresh rosemary over the salmon.
Season the salmon with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and trim the woody ends off the asparagus.
In a mixing bowl, combine the zucchini, red bell pepper, and asparagus with the remaining 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Spread the seasoned vegetables around the salmon on the baking sheet in a single layer.
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender.
Remove from the oven, and let it rest for a couple of minutes before serving.
Serve the roasted salmon with a generous portion of the vibrant seasonal vegetables.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 41.5 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
