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Lemon Butter Garlic Salmon with Broccoli on pan prior to going in the oven.

Lemon Butter Garlic Salmon with Broccoli

Sustainably caught Wild Alaskan Coho Salmon paired with a low-carb friendly lemon butter garlic sauce and broccoli make for the perfect Keto dinner.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 228kcal


  • 1 12 oz. Wild Alaskan Coho Salmon Filet
  • 1/3 cup Salted Butter, melted
  • 5 Small Garlic Cloves, pressed
  • 2 tbsp fresh parsley, minced
  • 1/2 Lemon, zested and juiced
  • 9 oz. Fresh Broccoli
  • 3 Lemon Slices


  • Preheat the oven to 425°F.
  • Melt the butter, then add in the minced garlic, minced fresh parsley, lemon zest and juice. Stir well and place to the side.
  • Spray a baking sheet with nonstick cooking spray. Then place the salmon on one side of the baking sheet, and the broccoli on the other side. Pour half the butter mixture on top of the salmon, and the rest on the broccoli. Toss the broccoli until well coated. Place 3 lemon slices on top of the salmon.
  • Bake at 425°F for 15 minutes or until the salmon is fork tender. Divide salmon and broccoli evenly among plates and enjoy.


Serving: 4oz | Calories: 228kcal | Carbohydrates: 4g | Protein: 13g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 211mg | Potassium: 304mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1385IU | Vitamin C: 83mg | Calcium: 59mg | Iron: 1mg
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