Keto Garlic Parmesan Salmon (Printable)

Flavorful salmon with garlic-parmesan crust, paired with roasted broccoli and fresh lemon wedges.

# What Goes In:

→ For the 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

→ For the Roasted Broccoli

09 - 1 large head broccoli, about 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

# How to Make It:

01 - Preheat oven to 400°F and line a large baking sheet with parchment paper.
02 - In a small mixing bowl, combine olive oil, minced garlic, grated Parmesan, Italian herbs, lemon zest, sea salt, and black pepper to form a paste.
03 - Arrange salmon fillets on one side of the prepared baking sheet and spread the garlic-Parmesan paste evenly over the top of each fillet.
04 - Place broccoli florets on the other side of the baking sheet, drizzle with olive oil, season with sea salt and black pepper, and toss to coat evenly.
05 - Roast in the preheated oven 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 while hot, garnish with fresh parsley, and serve with lemon wedges for squeezing.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you're washing up in about five minutes instead of fighting with a sink full of dishes.
  • The garlic-Parmesan crust keeps the salmon impossibly moist while the broccoli gets those crispy caramelized edges that make people forget they're eating vegetables.
  • Comes together in 35 minutes flat, perfect for weeknight dinners when you want something that tastes like you spent hours on it.
02 -
  • Salmon cooks fast and keeps cooking a little even after you pull it out, so stop it when it looks just barely done in the center—overcooked salmon tastes dry and sad, which defeats the entire purpose.
  • The size of your broccoli florets matters; if they're too big, they won't cook through before the salmon is done, and if they're too small, they'll turn into bitter little chips.
03 -
  • A pinch of crushed red pepper in the Parmesan mixture adds heat without changing the character of the dish, and honestly, it's what I reach for when I want to surprise people.
  • Keeping your lemon zest micro-fine means it distributes evenly across the fish instead of creating little concentrated bursts, which gives you that bright note in every single bite.
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