Keto Garlic Parmesan Salmon (Printable version)

Savory salmon with garlic-parmesan crust served alongside roasted broccoli and fresh lemon wedges.

# Ingredient List:

→ 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, cut into florets
10 - 2 tablespoons olive oil
11 - ¼ teaspoon sea salt
12 - ¼ teaspoon black pepper

→ Garnish and Serving

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

# How-To Steps:

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, sea salt, and black pepper to form a cohesive paste.
03 - Arrange salmon fillets on one side of the prepared baking sheet. Spread the garlic-Parmesan paste evenly across 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 evenly coated.
05 - Transfer baking sheet to preheated oven and roast for 18 to 20 minutes, until salmon flakes easily with a fork and broccoli is tender with slightly crisped edges.
06 - Transfer salmon and broccoli to serving plates while hot. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Dinner hits the table in 35 minutes, which means you actually have time to enjoy your evening afterward.
  • The garlic-Parmesan crust creates this irresistible savory shell while the salmon stays impossibly tender inside.
  • Everything cooks on one pan, so cleanup becomes almost bearable on a busy night.
02 -
  • Don't crowd the broccoli or it will steam instead of roast—give each floret breathing room on the pan so the edges actually caramelize and turn crispy.
  • Salmon continues cooking slightly after you remove it from the oven, so pulling it out when it's still just barely opaque in the thickest part keeps it from becoming dry and rubbery.
03 -
  • Pat your salmon fillets completely dry before adding the paste—any moisture on the surface keeps the crust from forming properly.
  • Use fresh lemon zest rather than bottled if you possibly can, since the oils in the peel are where all the brightness lives.
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