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Parmesan Crusted Salmon

Lemon Parmesan Crusted Salmon Sheet Pan Dinner

Print Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Servings 1 serving
Calories 572


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: 1meal | Calories: 572kcal | Carbohydrates: 48g | Protein: 37g | Fat: 27g | Fiber: 9g | Sugar: 23g