Keto Garlic Parmesan Salmon (Print Version)

Baked salmon topped with garlic parmesan served with roasted broccoli and lemon wedges.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, 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

→ Roasted Broccoli

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

→ Garnish and Service

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

# How To Make It:

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. Mix until paste consistency is achieved.
03 - Arrange salmon fillets on one side of the prepared baking sheet. Spread garlic-Parmesan paste evenly over the top of each fillet.
04 - Place broccoli florets on the opposite side of the baking sheet. Drizzle with olive oil and season with sea salt and black pepper. Toss to coat evenly.
05 - Place baking sheet in preheated oven and roast for 18 to 20 minutes until salmon flakes easily with a fork and broccoli is tender with slightly crisp edges.
06 - Transfer salmon and broccoli to serving plates. Garnish with fresh parsley if desired and serve with lemon wedges for citrus enhancement.

# Expert Tips:

01 -
  • The whole meal cooks on one pan, meaning cleanup is practically nonexistent and your kitchen stays calm.
  • Garlic and Parmesan create this umami-rich crust that tastes indulgent while keeping carbs minimal.
  • Salmon and broccoli roast together at the same temperature, so timing becomes almost impossible to mess up.
02 -
  • Salmon continues cooking slightly after you pull it from the oven, so take it out just as it starts to flake easily rather than waiting until it's completely opaque.
  • If your broccoli florets are large, chop them smaller so they finish cooking at the same time the salmon does—uneven pieces mean some will be mushy while others stay firm.
03 -
  • Pat the salmon fillets dry with a paper towel before adding the crust—moisture is the enemy of browning, and you want that Parmesan to caramelize rather than steam.
  • Don't crowd the baking sheet; spacing the broccoli and salmon pieces with a little room between them lets the heat circulate and means better browning all around.
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