Keto Grilled Salmon with Roasted Asparagus Salad 🐟

Get ready to enjoy a taste of the Mediterranean with this simple Keto Grilled Salmon recipe. This dish is a perfect fit if you’re a fan of tender salmon and a fresh, pesto-inspired salad. It’s ideal for a low-carb diet, and the best part? Cooking salmon is so much easier and fun with this recipe! Let’s get started!

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Preparation and cooking overview

Cooking salmon on the grill takes only 15 minutes. Season salmon with basic spices and grill them on a hot grill with some low-carb vegetables. After grilling, chop the veggies and mix them with olive oil and a few other simple ingredients to make a fresh side salad. It’s as easy as that!

Chef’s note

If you want to make the dish even more exciting, add some cheese or spice. For a cheesy flavor, sprinkle crumbled feta cheese on the salmon during the last minute of grilling. If you prefer some heat, sprinkle red pepper flakes or a pinch of cayenne pepper onto the filets. Experiment with the recipe until you make it truly your own!

Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 Minutes
Difficulty Level: Easy
Recipe Makes 2 Servings

🐟 Ingredients for this keto grilled salmon recipe

Let’s make a flavorful meal with these simple ingredients:

10.5 ounces salmon filet
3.5 ounces asparagus
1 medium red bell pepper, cored and cut in half
1 cup fresh Genovese basil, roughly chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons toasted pine nuts
Sea salt, to taste
Freshly cracked black pepper, to taste

Ingredients made ready for the preparation of keto grilled salmon.

Ingredient substitutions

Not a fan of some of the ingredients? Here are some keto-friendly alternatives you can use instead:

Basil leaves: If basil isn’t your favorite, try dill for a classic flavor or cilantro for a lively twist.
Red wine vinegar: Use apple cider vinegar or fresh lemon juice instead of red wine vinegar.
Pine nuts: Don’t want pine nuts? Toasted almonds or chopped walnuts can add a great crunch to your salad.

Additional ingredients

Want to make this dish even more special? Here are some extra ingredients to elevate the flavors:

Fresh veggies: Add grilled zucchini or leeks to your salad for more variety.
Jalapenos: Mix in some chopped jalapenos or poblanos for a spicy kick.
Parmesan cheese: A sprinkle of sharp Parmesan brings the flavors closer to traditional pesto.
Chili flakes: If you like a bit of heat, chili flakes will add a nice contrast to the other flavors.
Fresh lemon juice: A drizzle of lemon juice on the filets before serving will add a tangy freshness to the dish. If you can’t find lemons, you can also use fresh lime juice!

Cooking tools required

To make this Keto Grilled Salmon recipe, you’ll need the following tools:

Grill tongs
Brush
Meat thermometer
Chef’s knife
Cutting board
Mixing bowl
Paper towels

Tool substitutes list

Grill tongs: If you don’t have grill tongs, use regular kitchen tongs to flip the salmon and veggies on the grill.
Pastry brush: Use a clean, unused paintbrush or a sprig of fresh herbs (like rosemary or thyme) to spread oil on the filets and veggies.

Salmon and vegetable recipe for low carb diet.

How to make Keto Grilled Salmon: step-by-step guide

Cooking methods

Grilling

Preparation steps

Gather and measure all the ingredients.
Pat dry the salmon with paper towels.
Wash the asparagus, bell pepper, and basil leaves.
Trim the tough ends off the asparagus and remove the core from the bell pepper before cutting it in half.
Roughly chop the basil leaves and mince the garlic clove.
Toast the pine nuts lightly in a pan.

Cooking instructions

Season the salmon filets lightly with sea salt and freshly cracked black pepper.
Heat the grill and place the seasoned salmon skin-side down, cooking for 3-5 minutes per side or until it reaches an internal temperature of 145°F (65°C).
Set the asparagus and peppers on the grill alongside the salmon. Brush them lightly with olive oil and sprinkle with a dash of sea salt. Cook for 3-5 minutes, flipping occasionally until tender and lightly charred.
Remove the vegetables from the grill and chop them into bite-sized pieces.
Combine the chopped vegetables in a bowl with fresh basil, olive oil, red wine vinegar, and pine nuts. Toss lightly and season with sea salt and freshly cracked black pepper to taste.
Serve the salmon with the salad on the side or flake it into bite-sized chunks and mix with the roasted vegetables for a combined dish. Enjoy your delicious and healthy meal!

Chef’s pro tip

Make sure the grill is really hot before you add the fish. Watch the salmon closely so it doesn’t become dry. The goal is to cook until it reaches an internal temperature of 145°F (65°C). Remember, the time it takes to grill may vary based on the thickness of the cut.

What to serve with keto grilled salmon?

Wondering what to pair with your keto grilled salmon and salad? Here are some delightful options:

Mexican Cauliflower Rice: A fluffy bed of cauliflower rice makes an excellent base for our grilled salmon.
Zucchini Chips: Complement the meal with a crunchy side of zucchini chips. They add a playful texture that everyone will love.
Keto Cornbread: Made with almond and coconut flour, this low-carb bread pairs wonderfully with grilled salmon.

How to make it healthier?

Double the asparagus to increase fiber and make the meal even more satisfying.
Select organic vegetables for a more nutritious option.

Keto salmon recipe with roasted asparagus salad.

Time-saving tips

Grill together: The salmon and veggies will be ready in under 10 minutes by cooking everything on the grill simultaneously.
Use pre-toasted pine nuts: Purchasing pre-toasted pine nuts will reduce some of the preparation time.

What can I prepare ahead of time?

Marinate the salmon: Season the salmon filet earlier and refrigerate it to use later.
Vinaigrette dressing: Prepare this blend of extra-virgin olive oil, red wine vinegar, minced garlic, salt, and pepper in advance. It’ll give the salad a cohesive taste and let the flavors shine.

Storage and reheating instructions

Storage instructions

Keep the salmon and veggies in separate airtight containers in the fridge. The grilled filet stays fresh for 2-3 days, while the salad remains tasty for 1-2 days.

Reheating best practices

Oven: Preheat your oven to 275°F (135°C). Place the leftover salmon on a baking sheet lined with foil and warm it for about 15 minutes.
Stovetop: Gently reheat the leftovers in a skillet over medium-low heat. Use a lid to trap the heat and prevent them from drying out.

Note: Enjoy the side salad cold for the best flavor and texture. Just give it a good toss before serving to redistribute the dressing.

Recipe wrap-up conclusion

Our Keto Grilled Salmon with asparagus salad is a delicious option for both lunch and dinner. You can flake the fish over the veggies for a nice presentation or mix everything for a simpler look—either way, it’s sure to be tasty.

If you’re looking for a keto-friendly meal that’s easy to make, this recipe may become a new favorite. Give it a try, and you’ll be pleased with how easy it is to prepare. With minimal mess and maximum flavor, it’s a dish you’ll want to make repeatedly.

If you love keto salmon recipes, check out these options:

Frequently asked questions

Yes, salmon is considered keto-friendly due to its low carbohydrate content, high healthy fat, and protein content. It is a popular choice for those following a ketogenic diet.

You can use Marlin, swordfish, and Gindara for this grilled fish recipe. You can also use boneless skinless chicken thighs if you are not into seafood.

The exact grilling time varies depending on the thickness of the filet. A general rule is to cook for about 3-5 minutes per side or until it reaches an internal temperature of 145°F (65°C).

Grilled salmon typically contains less than 1 gram of carbohydrates per 3-ounce (85-gram) serving. It is a very low-carb food, making it suitable for those following low-carb or ketogenic diets. Check out the recipe card below for a detailed nutrition breakdown.

To ensure the salmon is cooked properly, use an instant-read thermometer and aim for an internal temperature of 145°F (65°C). If you don’t have a meat thermometer, check by using a fork to see if the filets flake easily.

If your salad dressing seems too tart, add more olive oil to balance the acidity. You can also add a pinch of a keto-friendly sweetener like stevia or erythritol.

📖 Recipe

Keto Grilled Salmon

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Indulge in this delicious and easy Keto Grilled Salmon recipe, featuring tender salmon and a fresh pesto-inspired salad.

Course Main Course

Cuisine Mediterranean

Keyword 30-minute, 5-Ingredient, easy, grilled salmon, keto, salmon

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 434kcal

Ingredients

10.5 ounces salmon filet
3.5 ounces asparagus
1 medium red bell pepper cored and cut in half
1 cup fresh Genovese basil roughly chopped
1 clove garlic minced
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons toasted pine nuts
Sea salt to taste
Freshly cracked black pepper to taste

US Customary – Metric

Instructions

Season the salmon filets lightly with sea salt and freshly cracked black pepper.
Heat the grill and place the seasoned salmon skin-side down, cooking for 3-5 minutes per side or until it reaches an internal temperature of 145°F (65°C).
Set the asparagus and peppers on the grill alongside the salmon. Brush them lightly with olive oil and sprinkle with a dash of sea salt. Cook for 3-5 minutes, flipping occasionally until tender and lightly charred.
Remove the vegetables from the grill and chop them into bite-sized pieces.
Combine the chopped vegetables in a bowl with fresh basil, olive oil, red wine vinegar, and pine nuts. Toss lightly and season with sea salt and freshly cracked black pepper to taste.
Serve the salmon with the salad on the side or flake it into bite-sized chunks and mix with the roasted vegetables for a combined dish. Enjoy your delicious and healthy meal!

Video

Nutrition

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