Keto Garlic Parmesan Salmon (Printable)

Savory salmon with garlic-parmesan topping paired with roasted broccoli and bright lemon wedges.

# Components:

→ Salmon

01 - 4 skinless salmon fillets (6 oz each)
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - ½ cup grated Parmesan cheese
05 - 1 teaspoon dried Italian herbs
06 - ½ teaspoon sea salt
07 - ¼ teaspoon black pepper
08 - Zest of 1 lemon

→ Roasted Broccoli

09 - 1 large head broccoli (approximately 1 pound), cut into florets
10 - 2 tablespoons olive oil
11 - ¼ teaspoon sea salt
12 - ¼ teaspoon black pepper

→ To Serve

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

# Method:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a small mixing bowl, combine olive oil, minced garlic, grated Parmesan cheese, dried Italian herbs, lemon zest, sea salt, and black pepper. Mix until a paste forms.
03 - Arrange salmon fillets on one side of the prepared baking sheet. Spread the garlic-Parmesan paste evenly over the top surface of each fillet.
04 - Place broccoli florets on the opposite side of the baking sheet. Drizzle with olive oil, season with sea salt and black pepper, and toss until well coated.
05 - Roast in the preheated oven for 18 to 20 minutes, until salmon flakes easily with a fork and broccoli is tender with slightly crispy edges.
06 - Transfer salmon and roasted broccoli to serving plates. Garnish with fresh chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • It's ready in 35 minutes, which means you can go from craving to eating faster than ordering takeout.
  • The salmon stays impossibly tender while the crust gets golden and savory, hitting that perfect texture balance.
  • Everything cooks on one sheet, so cleanup is practically nonexistent and you have more time to actually enjoy your meal.
02 -
  • Salmon continues cooking slightly after you pull it from the oven, so remove it when it's just barely done—slightly underdone is better than dry, which is nearly impossible to fix.
  • If your Parmesan crust starts browning too quickly while the salmon is still cooking, tent the baking sheet loosely with foil to protect it.
03 -
  • Use a meat thermometer if you're nervous about doneness—salmon is perfect at 145°F internally, which guarantees it's cooked through without being overdone.
  • Pat the salmon dry with paper towels before seasoning so the crust adheres better and doesn't steam off during roasting.
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