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Parmesan Crusted Salmon

Lemon Parmesan Crusted Salmon Sheet Pan Dinner

  • Author: Alyssia Sheikh
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 serving


Parmesan Crusted Salmon:

1 salmon filet (4 oz)

2 Tbsp yogurt of choice

1 Tbsp lemon juice

1 tsp fresh thyme, chopped

2 Tbsp grated parmesan cheese

1 Tbsp almond flour

Roasted Veggies:

½ cup baby carrots (or adult carrots, chopped)

½ cup baby potatoes

1 cup fennel bulb, chopped

2 tsp avocado oil

½ orange, juiced

1 Tbsp fresh parsley, chopped

2 tsp ginger paste (or fresh & minced)

salt, to taste


  • Preheat oven to 425°F (220°C).
  • Add salmon filet to a tray lined with parchment or foil, along with baby carrots, baby potatoes, and fennel.
  • In a bowl, mix yogurt, lemon juice, and thyme together. Spread on top of salmon filet.
  • In another bowl, combine almond flour and grated parmesan and sprinkle on top of salmon filet.
  • Drizzle veggies with oil and fresh orange juice. Sprinkle on parsley, season to taste with salt, and dollop a bit of ginger paste onto chopped fennel bulb. Toss to coat.
  • Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)
  • Roast for 25 minutes.
  • Serve and enjoy!
  • Yields 1 sheet pan dinner.


*Nutrition provided for parmesan crusted salmon made with wild sockeye salmon.


  • Serving Size: 1 meal
  • Calories: 572
  • Sugar: 23
  • Fat: 27
  • Carbohydrates: 48
  • Fiber: 9
  • Protein: 37