This Baked Parmesan Crusted Salmon Recipe is a delicious low carb dinner idea that will please a crowd. Simple, clean ingredients make for great flavor guilt free.
I am obsessed with Baked Salmon. If you have followed my Instagram Stories at all you have probably seen that I cook salmon no less than twice a week.
My Baked Salmon and Shrimp Meal has been made and shared thousands of times on Pinterest and Lemon Pepper is a go to favorite. Salmon is just so versatile it is a great dinner choice any time of year.
Sheet Pan Meals are great because you cook everything together for minimal cleanup. I took some of my favorite low carb vegetables and paired them with the fish for the perfect meal.
MACROS
I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:
Each serving of Parmesan Crusted Salmon is 5 net carbs, 7 total carbs, 2 g fiber, 33 g fat, 34 g protein, and 461 calories.
Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
Low Carb Parmesan Crusted Salmon Sheet Pan Meal
Ingredients:
- 1 ½ lb. Salmon with the skin on
- 1 c. Crushed pork rind crumbs
- ½ c Parmesan cheese
- 3 tablespoon Chopped fresh parsley
- ⅓ c butter
- 2 Cloves minced garlic
- 2 Medium sized yellow squash
- 2 Red bell peppers
- 1 Onion
- 2 tablespoon Olive oil
- Salt and pepper to taste
Instructions
Preheat the oven to 400 degrees.
Wash and pat dry your salmon. Apply salt and pepper to taste.
Prepare your vegetables. Slice the squash into ¼ inch thick rounds, cut the red bell peppers into bite sized squares and slice the onion into wedges.
Place all of the vegetables into a large mixing bowl, and add the olive oil as well as salt and pepper to taste. Toss to coat all of the vegetables well.
Arrange the vegetables on a sheet tray, with a space left in the middle for the salmon fillets.
Place the melted butter and the garlic cloves into a shallow bowl together.
In another bowl, combine the crushed pork rind crumbs, the parmesan cheese, and the chopped parsley. Stir to combine.
Dip each salmon fillet face down into the garlic butter mixture, and then coat it in the parmesan mixture.
Place each coated salmon fillet skin side down in the middle of the sheet pan.
Sprinkle some of the remaining parmesan crumb mixture over the vegetables.
Bake uncovered for 15-20 minutes until the parmesan crusted salmon is cooked through and vegetables are tender.
This Parmesan Crusted Salmon can be easily reheated making it a great choice for weekly meal prep.
Parmesan Crusted Salmon Sheet Pan Meal
This Baked Parmesan Crusted Salmon Sheet Pan Meal is a delicious low carb dinner idea that will please a crowd. Simple, clean ingredients make for great flavor guilt free.
Ingredients
- 1 ½ lb. Salmon with the skin on
- 1 c. Crushed pork rind crumbs
- ½ c Parmesan cheese
- 3 tablespoon Chopped fresh parsley
- ⅓ c butter
- 2 Cloves minced garlic
- 2 Medium sized yellow squash
- 2 Red bell peppers
- 1 Onion
- 2 tablespoon Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Wash and pat dry your salmon. Apply salt and pepper to taste.
- Prepare your vegetables. Slice the squash into ¼ inch thick rounds, cut the red bell
peppers into bite sized squares and slice the onion into wedges. - Place all of the vegetables into a large mixing bowl, and add the olive oil as well as
salt and pepper to taste. Toss to coat all of the vegetables well. Arrange the
vegetables on a sheet tray, with a space left in the middle for the salmon fillets. - Place the melted butter and the garlic cloves into a shallow bowl together.
- In another bowl, combine the crushed pork rind crumbs, the parmesan cheese and
the chopped parsley. Stir to combine. - Dip each salmon fillet face down into the garlic butter mixture, and then coat it in the
parmesan mixture. - Place each coated salmon fillet skin side down in the middle of the sheet pan.
- Sprinkle some of the remaining parmesan crumb mixture over the vegetables.
- Bake uncovered for 15-20
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 461Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 110mgSodium: 435mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 5gProtein: 34g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
