Keto Herb Butter Salmon (Printable Version)

Tender salmon with herb butter paired with savory roasted cauliflower for a simple, low-carb main dish.

# What You'll Need:

→ Salmon & Herb Butter

01 - 4 salmon fillets, 5 oz each, skin-on or skinless
02 - 1/4 cup unsalted butter, softened
03 - 1 tablespoon fresh parsley, finely chopped
04 - 1 tablespoon fresh dill, finely chopped
05 - 1 teaspoon fresh chives, finely chopped
06 - 1 garlic clove, minced
07 - Zest of 1 lemon
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
10 - Lemon wedges, for serving

→ Roasted Cauliflower

11 - 1 medium head cauliflower, cut into florets
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon smoked paprika, optional

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine softened butter, parsley, dill, chives, minced garlic, lemon zest, salt, and pepper. Mix until well blended and set aside.
03 - Place cauliflower florets on prepared baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika if using. Toss to coat evenly and spread in a single layer.
04 - Roast cauliflower in oven for 25 minutes, flipping halfway through, until golden and tender.
05 - Pat salmon fillets dry with paper towels. Place them skin-side down in a separate baking dish lined with parchment.
06 - Spread approximately 1 tablespoon of herb butter over the top of each salmon fillet.
07 - During the last 12 minutes of cauliflower roasting, place the salmon in the oven. Bake for 10 to 12 minutes, or until salmon flakes easily with a fork.
08 - Serve salmon hot, garnished with extra herbs and lemon wedges, alongside the roasted cauliflower.

# Expert Tips:

01 -
  • The herb butter melts into every layer of the salmon, creating a richness that makes you forget you're eating keto.
  • Roasted cauliflower gets crispy edges that satisfy cravings for texture without any guilt.
  • Everything cooks simultaneously on two sheet pans, which means cleanup is mercifully minimal.
  • It tastes restaurant-quality but requires zero fancy techniques or intimidating skills.
02 -
  • If your salmon sticks to the parchment, the fillet wasn't completely dry before cooking or your parchment wasn't fully secured—this is easy to avoid with a quick paper towel pat and tucked corners.
  • Herb butter can be made up to 2 days ahead and stored in the fridge, which means you can assemble this meal in 10 minutes on a busy evening.
  • Don't skip the lemon zest in the butter; it's the difference between good herb butter and herb butter that makes people ask what your secret is.
03 -
  • Room-temperature butter blends smoothly with herbs, but don't let it sit so long that it gets oily—aim for 10 minutes on the counter.
  • Zest your lemon before cutting it in half for wedges, so you're not juggling juice and zester at the same time.
  • If your salmon fillets are particularly thick, tent them loosely with foil for the first 8 minutes to prevent the butter from browning before the flesh cooks through.
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