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5 from 6 votes

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
Course: Dinner
Cuisine: Italian
Keyword: authentic, gluten-free, low carb, salmon, traditional
Servings: 4
Calories: 312kcal
Author: Denise

Ingredients

  • 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

Instructions

  • 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.

Storage

  • To prep ahead: Chop the veggies and store in an airtight container with the lemon slices for up to 4 days.
    Stir together lemon dill yogurt sauce and store in the fridge for up to 1 week.
    Stir together the lemon herb rub and store in the pantry for up to 1 year.
    Salmon may also be stored in the fridge but check the dates and make sure it won't expire before you cook it up.
  • Leftovers- may be stored in an air tight container in the fridge for up to 4 days. Store yogurt sauce separately. Heat until steaming hot, then spoon sauce over salmon and veggies to serve.

Video

Nutrition

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