Oven-Roasted Salmon with Dijon and Asparagus
Tender salmon fillets roasted with tangy Dijon mustard and fresh asparagus, creating a simple yet elegant keto dinner. This American-inspired keto recipe (low carb), ready in about 25 minutes, pairs salmon fillets, asparagus spears, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 lb, trimmed asparagus spears
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and arrange 4 salmon fillets and 1 lb trimmed asparagus spears in a single layer.
- Step 2: In a small bowl, whisk together 2 tbsp Dijon mustard, 3 tbsp olive oil, 1 tsp lemon zest, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until smooth.
- Step 3: Brush the Dijon mixture evenly over the salmon fillets and toss asparagus lightly in any remaining mixture.
- Step 4: Roast in the oven for 12-15 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp.
- Step 5: Serve the salmon with roasted asparagus immediately, spooning any pan juices over the top.
Frequently asked questions
How long does Oven-Roasted Salmon with Dijon and Asparagus take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Salmon with Dijon and Asparagus?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Oven-Roasted Salmon with Dijon and Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Salmon with Dijon and Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Oven-Roasted Salmon with Dijon and Asparagus keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
