Salmon & Asparagus Sheet Pan Dinner
Prep time
Cook time
Total time
This fast and easy recipe is not only low carb, it also boasts wonderful anti-inflammatory ingredients. If preferred, you can use a paleo-friendly mayo made with avocado or olive oil. If you aren't on a low carb diet, you can pair this dish with rice or your favorite whole grain.
Recipe type: Entree
Cuisine: American
Serves: 2 servings
  • 1 bunch thin spear asparagus, woody ends removed
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • ⅛ teaspoon + ⅛ teaspoon salt, divided
  • 2 salmon fillets (4 ounces each), no more than ¾-inch thick
  • Pinch black pepper
  • 3 tablespoons mayonnaise (use vegan mayo for egg-free)
  • 1 tablespoon lemon juice (fresh-squeezed or bottled)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon minced or pressed garlic
  1. Preheat your oven to 425°F.
  2. Place the asparagus on a rimmed baking sheet and toss with the 1 tablespoon olive oil and ⅛ teaspoon salt. Arrange in single layer, leaving space for the salmon.
  3. Place the salmon skin-side down on the baking sheet. Brush the salmon with the remaining 1 teaspoon olive oil and season with the remaining ⅛ teaspoon salt, and black pepper.
  4. Bake for 15 minutes, or until the center of the salmon reaches 145°F and the asparagus spears are tender and beginning to brown at the tips.
  5. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, and garlic until smooth.
  6. Divide the salmon and asparagus between two plates and drizzle each serving with half of the mayonnaise sauce.
Nutrition Information
Serving size: ½ batch Calories: 384 Fat: 26.7g Saturated fat: 4.2g Carbohydrates: 10.3g Sugar: 3.9g Sodium: 533mg Fiber: 2.6g Protein: 27.1g
Recipe by Go Dairy Free at