Baked Salmon with Asparagus & Parmesan

Dinner · Easy · 23 min (5 prep + 18 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-free
Baked Salmon with Asparagus & Parmesan — high-protein dinner recipe

Baked Salmon with Asparagus & Parmesan delivers 70 g of protein for just 5 g net carbs — ready in about 23 minutes. That's enough high-quality protein in one sitting to clear the leucine threshold for muscle repair.

70 gProtein
5 gNet carbs
38 gFat
3 gFiber
600Calories

Ingredients

  • 280 g Salmon fillet
  • 150 g Asparagus
  • 15 g Parmesan cheese
  • 1 tbsp Olive oil
  • Lemon, garlic, salt, pepper, to taste

Equipment

  • non-stick skillet
  • oven + sheet pan

Method

  1. Heat oven to 200C/400F. Place salmon and asparagus on a lined sheet pan.
  2. Drizzle with olive oil, garlic, salt and pepper.
  3. Roast 12-15 min until salmon flakes; sprinkle parmesan over the asparagus for the last 3 min.
  4. Finish with a squeeze of lemon.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

Fatty fish means higher healthy-fat calories; the omega-3s are worth it. Cod or haddock is the leaner swap (see the cod recipe).

Dietary swaps

Dairy-free: Parmesan cheese → nutritional yeast or vegan parmesan (for lactose intolerance or a dairy-free diet)

Full nutrition (estimated, per serving): 600 kcal · 70 g protein · 5 g net carbs · 38 g fat (8 g sat) · 3 g fiber · 3 g sugar · 880 mg sodium. Allergens: Milk, Fish. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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