Oven-Baked Lemon Herb Salmon Recipe (Low Carb) 🍋 🍣

Say hello to our Oven Baked Salmon, a straightforward recipe that requires minimal effort but delivers an exquisite dining experience. The best part? You can make this dish with a handful of ingredients to impress even the toughest critics. Enjoy tender salmon, sweet cherry tomatoes, and delightful aromatics without straying off your keto diet.

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Preparation and cooking overview

This recipe is a cinch to make! Simply layer veggies and salmon filets on parchment paper, drizzle them with lemon marinade and olive oil, and seal the parchment paper into a packet. Then, bake it in the oven. In just 35 minutes, your baked salmon is ready to serve.

Chef’s note

Experiment with fresh herbs and spices in the lemon marinade. For example, try a dash of paprika or some fresh dill. You can also add keto-friendly garnishes like chopped nuts for a fun, crunchy twist. Or sprinkle Italian seasoning on the filets before wrapping them in parchment paper.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Difficulty Level: Easy
Recipe Makes 2 Servings

🍋 🍣 Ingredients for this oven baked salmon recipe

While the star ingredient of this quick meal is salmon, we will need a handful of veggies and aromatics to make it shine.

1 pound salmon filet
1 lemon, sliced in ¼-inch rounds
Fresh lemon juice from 1 lemon
2 sprigs of fresh thyme
2 tablespoons olive oil
8-10 cherry tomatoes
1 red onion, sliced into rings
2 garlic cloves, minced
2 bay leaves
Sea salt and freshly ground black pepper, to taste

Ingredients prepared on the table for the preparation of baked salmon recipe.

Ingredient substitutions

This keto-friendly recipe is as flexible as it is simple. You can easily swap the ingredients with keto-friendly alternatives if something is missing from your pantry.

Lemon: If you are out of fresh lemons, replace the lemon juice with apple cider vinegar. It will still give that tangy kick to the dish.
Fresh thyme: If you don’t have fresh thyme, you can substitute it with two teaspoons of dried thyme in the recipe.
Olive oil: Instead of olive oil, use an equal amount of avocado oil. It also works great for baking.
Red onion: If you prefer a milder flavor, substitute red onion with shallots or sweet onions.
Garlic cloves: Use two teaspoons of garlic powder instead of fresh garlic.

Additional ingredients

Feel free to amp up the flavors of this keto salmon recipe with a few keto-friendly additions, such as:

Fresh dill: Sprinkle some freshly chopped dill for added flavor.
Capers: Add a spoonful of capers with the tomatoes and onions for a Mediterranean twist.
Sliced almonds: For a bit of crunch, sprinkle some sliced toasted almonds on top of the salmon just before serving.
Parmesan cheese: Sprinkle grated Parmesan over the filets before baking for a lovely, cheesy punch.
Zucchini slices: Add thinly sliced zucchini slices with cherry tomatoes and red onions for extra veggie power.
Kalamata olives: To add a delightful briny contrast to the veggie medley, add a few kalamata olives into the mix.
Chili flakes: If you love a fiery taste, sprinkle red chili flakes over the top of the salmon before baking.
Fresh herbs: For an extra burst of freshness, sprinkle some fresh parsley or basil over the salmon before serving.

Baked salmon recipe for keto diet served on a plate along with cutleries.

Cooking tools required

To make this Oven Baked Salmon recipe, you will need the following tools:

Sharp knife
Cutting board
Baking dish
Parchment paper
Mixing bowl
Whisk

Tools substitute options

Baking dish: If you don’t have a baking dish, use a baking sheet or oven-safe cast-iron skillet. Just be sure it’s big enough to hold all the ingredients.
Parchment paper: If you’re out of parchment paper, use aluminum foil and make a tight seal to trap the steam inside.

Low carb baked salmon recipe served on a plate.

How to make Oven Baked Salmon: step-by-step guide

Cooking methods

Baking

Preparation steps

Gather and measure all the ingredients.
Rinse the cherry tomatoes under cold tap water and pat them dry.
Slice the red onion into rings, and mince the garlic cloves.
Place a large piece of parchment paper on the baking sheet.

Parchment paper spread over the baking dish.

Cooking instructions

Making the lemon mixture

Slice one lemon into ¼-inch rounds. Squeeze the juice out of the other lemon in a small bowl.
Add olive oil and freshly squeezed lemon juice to a small mixing bowl.
Toss the grated garlic cloves, sea salt, and ground black pepper. Mix until well combined.

Ingredients for olive oil and lemon juice mixture.

Baking the salmon

Preheat the oven to 355°F (180°C).
Scatter the cherry tomatoes and sliced red onion on the bottom of the parchment paper.
Arrange the salmon filets on top of the tomatoes and red onion slices.
Place the sprigs of fresh thyme and bay leaves atop the filets. Also, toss in the lemon slices.
Drizzle the olive oil and lemon juice mixture over the salmon, ensuring it is evenly distributed.
Fold the parchment paper over the salmon, crimping the edges tightly to ensure the steam stays trapped while baking.
Place the baking sheet with the salmon packet in the preheated oven.
Bake for approximately 20 minutes.
Carefully remove the baking sheet from the oven and let it rest for a few minutes.
Open the parchment paper packet carefully.
Transfer the salmon and the baked veggies to a serving plate and serve!

Lemon and olive oil mixture being poured over the salmon and veggies.

Fold the parchment paper to wrap the vegetables and salmon.

Placing the baking sheet with the salmon packet in the oven.

Opening the parchment paper packet carefully.

Chef’s pro tip

Choose a salmon filet with uniform thickness for even cooking. Fold or tuck any thinner ends to ensure that it’s properly cooked. Check the salmon a few minutes before the recommended cooking time. It should easily flake with a fork and reach an internal temperature of 145°F (63°C) when properly cooked. If slightly undercooked, let it rest for a few minutes as residual heat continues cooking. By following these steps, you can achieve perfectly cooked and flavorful salmon fillets.

What to serve with oven baked salmon?

Here are some delightful, keto-friendly pairings for our lemon herb baked fish:

Cauliflower rice: Serve the salmon with Mexican Cauliflower Rice for a delicious weeknight dinner experience!
Roasted vegetables: Serve the fish with roasted veggies like bell pepper, zucchini, eggplant, or Brussels sprouts. You can also try our Grilled Vegetables recipe to make a complete meal.
Sautéed spinach: When sautéed with a bit of garlic, spinach adds a wonderful depth of flavor to a protein dish
Keto coleslaw: Pair our baked salmon with keto coleslaw for a crunchy, tangy contrast to the tender fish.
Avocado salad: The creaminess of avocado pairs well with our zesty salmon.
Roasted Brussels Sprouts: Roasting these mini cabbages brings out a sweet, caramelized flavor that matches well with our dish.
Keto Bread: Made with almond flour, this tasty treat adds a crunch and helps scoop up any leftover sauce.

Salmon and the baked veggies on a plate.

How to make it healthier

Buy organic veggies from your local market.
Reduce the amount of salt in the recipe and rely more on herbs and lemon for flavor.
Add more fiber by adding low-carb veggies like asparagus, zucchini, or asparagus to the roasting packet.

Time-saving tips

To save time, buy pre-cut vegetables from your grocery store.

Keto salmon with sliced lemon and tomatoes.

What can I prepare ahead of time?

Lemon marinade: Prepare the olive oil, lemon juice, minced garlic, salt, and pepper mixture beforehand. Keep it in the fridge in a covered bowl or a jar.
Salmon filets: If your salmon is not cut into filets, clean and cut it before proceeding with the recipe. Wrap the salmon tightly and refrigerate it until you’re ready to use it.

Storage and reheating instructions

Storage instruction

Refrigerator: Put the leftover salmon in an airtight container when it cools to room temperature. You can refrigerate it for 2-3 days.

Reheating instructions

Oven: Preheat your oven to 275°F (135°C). Cover the leftover salmon with foil to prevent it from drying out, and reheat for about 15 minutes.
Stovetop: You can reheat the salmon in a pan over medium heat. Add olive oil, and cover the pan for around 8 to 10 minutes, flipping or stirring occasionally.

Recipe wrap-up conclusion

This Oven Baked Salmon is an effortless and quick recipe to spice up your keto repertoire. Make it for a quick dinner or lunch, and you will have restaurant-worthy food in minutes. You can serve it with side dishes for a large meal during family gatherings. No matter the occasion, this dish is sure to be a hit.

So go ahead and give this mouthwatering salmon recipe a try! It’s a nutritious meal that makes you return for seconds!

Frequently asked questions

Yes, you can use frozen salmon filets. Just thaw the filets and pat them dry before following the recipe.

You can experiment with other fatty fish like trout, halibut, or arctic char.

Absolutely! Using skin-on salmon helps to keep the fish moist while baking. Just make sure to place the salmon skin-side down on the parchment paper. If you prefer a skinless version, remove the skin before serving.

The best way to check is to use a fork. Your salmon is done when it easily flakes apart with a little prodding. You can also use a food thermometer to ensure it reaches an internal temperature of at least 145°F (63°C).

Fresh salmon has a mild, slightly briny scent. It should feel firm to the touch and look bright and moist. If there is a strong, fishy smell, it is probably not fresh.

No, rinsing the salmon is not necessary before preparing it. If it has a thin film on the surface, pat it dry with a paper towel.

📖 Recipe

Oven Baked Salmon

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Treat yourself to an easy-to-make Oven Baked Salmon that's keto-friendly and bursting with flavors.

Course Main Course

Cuisine Mediterranean

Keyword baked salmon, easy

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 505kcal

Ingredients

1 pound salmon filet
1 lemon sliced in ¼-inch rounds
1 lemon fresh juice
2 sprigs of fresh thyme
2 tablespoons olive oil
8-10 cherry tomatoes
1 red onion sliced into rings
2 garlic cloves minced
2 bay leaves
Sea salt to taste
Freshly ground black pepper to taste

US Customary – Metric

Instructions

Making the lemon mixture

Slice one lemon into ¼-inch rounds. Squeeze the juice out of the other lemon in a small bowl.
Add olive oil and freshly squeezed lemon juice to a small mixing bowl.
Toss the grated garlic cloves, sea salt, and ground black pepper. Mix until well combined.

Baking the salmon

Preheat the oven to 355°F (180°C).
Scatter the cherry tomatoes and sliced red onion on the bottom of the parchment paper.
Arrange the salmon filets on top of the tomatoes and red onion slices.
Place the sprigs of fresh thyme and bay leaves atop the filets. Also, toss in the lemon slices.
Drizzle the olive oil and lemon juice mixture over the salmon, ensuring it is evenly distributed.
Fold the parchment paper over the salmon, crimping the edges tightly to ensure the steam stays trapped while baking.
Place the baking sheet with the salmon packet in the preheated oven.
Bake for approximately 20 minutes.
Carefully remove the baking sheet from the oven and let it rest for a few minutes.
Open the parchment paper packet carefully.
Transfer the salmon and the baked veggies to a serving plate and serve!

Video

Nutrition

The post Oven-Baked Lemon Herb Salmon Recipe (Low Carb) 🍋 🍣 appeared first on Cast Iron Keto.

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