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Keto Lemon Garlic Butter Salmon Meal Prep - Bright, Simple, Make-Ahead

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 skin-on salmon fillets (about 5–6 oz each) or 1 large side of salmon.
  • Butter: 5 tablespoons, softened or melted.
  • Garlic: 4 cloves, finely minced.
  • Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons juice).
  • Olive oil: 1 tablespoon for the pan and to lightly coat salmon.
  • Fresh herbs: 2 tablespoons chopped parsley (or dill), plus extra for garnish.
  • Spices: 1 teaspoon paprika (optional), 1/2 teaspoon crushed red pepper flakes (optional).
  • Salt and pepper: About 1 teaspoon kosher salt and 1/2 teaspoon black pepper, to taste.
  • Lemon slices: Optional, for topping while baking.
  • Low-carb sides (choose 1–2): 2 cups broccoli florets
  • 1 pound asparagus, trimmed
  • 2 small zucchini, sliced
  • 1 small head cauliflower, cut into florets (for roasting or riced)
  • 1 avocado, sliced at serving time (do not store cut)
  • Extras: Lemon wedges for serving.

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a sheet pan with parchment or foil. Pat salmon dry with paper towels.
  2. Make lemon garlic butter: In a small bowl, mix butter, minced garlic, lemon zest, lemon juice, parsley, paprika, red pepper flakes, salt, and pepper. Taste and adjust salt or lemon as needed.
  3. Season the salmon: Drizzle the fillets lightly with olive oil and season both sides with a pinch of salt and pepper. Place skin-side down on the sheet pan.
  4. Add the butter: Spoon the lemon garlic butter evenly over the top of the fillets. Add a slice of lemon on each piece if you like.
  5. Prep the sides: Toss your chosen veggies (broccoli, asparagus, zucchini, or cauliflower) with olive oil, salt, and pepper. Spread them on the pan around the salmon or use a second pan for best roasting.
  6. Bake: Cook 10–12 minutes for 1-inch-thick fillets, or until the salmon flakes easily and is just opaque in the center. Veggies should be crisp-tender and lightly browned; give them a few extra minutes if needed.
  7. Optional broil: For light color on top, broil the salmon for 1–2 minutes at the end. Watch closely to avoid overcooking.
  8. Rest and garnish: Let the salmon rest 3 minutes. Spoon any pan juices over the top and sprinkle with fresh parsley.
  9. Portion for meal prep: Divide salmon and veggies into 4 meal prep containers. Add a lemon wedge to each for reheating and serving.