Baked Lemon Pepper Salmon
Baked lemon pepper salmon with green beans, asparagus and lemon dill yogurt is ready in under 25 minutes, and works for meal prep! Low carb & gluten-free.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
- 20 oz salmon cut into four portions
- 12 oz green beans ends trimmed
- 1 bunch asparagus ends trimmed
- 1 lemon sliced into rounds
- 1 tablespoon olive oil
- 1 1/2 tablespoons lemon herb seasoning
Lemon Dill Yogurt
- 3/4 cup yogurt
- 1 clove garlic minced
- 1/8 teaspoon salt
- 1/2 teaspoon dill (dried)
- 1 tablespoon lemon zest
Heat oven to 425°F.
Toss green beans and asparagus with olive oil and 1 tablespoon of lemon herb seasoning.
Arrange on a large sheet pan with lemon slices. You may need a second sheet pan.
Add the salmon fillet portions, and brush with extra olive oil. Sprinkle with the remaining ½ tablespoon of lemon herb seasoning.
Bake for 12-15 minutes, until salmon is cooked through to 125°F. Allow salmon to rest 3-5 minutes before serving.
While salmon is baking, stir together the lemon dill yogurt ingredients.
Drizzle yogurt sauce over salmon to serve.
Serving: 1/4 of batch | Calories: 312kcal | Carbohydrates: 13g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 164mg | Potassium: 1172mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1540IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 4mg