Nutrition Facts
(per serving)
- ~60 Calories saved
- ~6g Fat saved
- ~3g Carbs saved
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Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.
Keto Lemon Garlic Salmon Tray Bake
Keto Lemon Garlic Salmon Tray Bake
Ingredients
- 4 x 180g/6 oz salmon fillets, skin on or off, doesn't matter
- 1 tsp lemon zest (1 lemon)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp sugar-free mustard
- 2 garlic cloves, grated using microplane
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 3 bunches asparagus, woody ends snapped or trimmed off
- 200g/7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
- 2 tsp extra virgin olive oil
- 1/4 tsp each salt and pepper
Instructions
- Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinate for 1 hour. Otherwise, proceed with the recipe.
- Preheat oven grill/broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm / 8" from the heat source.
- Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt, and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray the surface of salmon with oil.
- Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, and the internal temperature should be 50°C/122°F.
- Serve – Transfer salmon and vegetables to plates. Squeeze lemon juice over the salmon, sprinkle with parsley if using, then dig in!
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