Cheese
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Spread this 1 mixture over salmon in a baking dish for a low carb bake that’s surprisingly luxurious
If you want something a bit heartier but still low carb, try cauliflower mash or roasted cauliflower florets. For meal prep, you can portion the salmon with a side of steamed broccoli and a scoop of cauliflower rice so lunches are ready to grab from the fridge.
Low Carb Baked Salmon with Creamy Parmesan Topping
Servings: 4 servings
Ingredients
1 1/2 to 2 pounds salmon fillet (about 4 portions), skin-on or skinless
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil (for brushing the pan or foil)
1/3 cup plain Greek yogurt (full-fat or 2%)
3 tablespoons mayonnaise
1/3 cup grated Parmesan cheese
1 teaspoon Dijon mustard
Grains & Pasta
1 teaspoon lemon zest (optional but recommended)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill or parsley (or 1 teaspoon dried)
Pinch of paprika or smoked paprika (optional, for color)
Lemon wedges, for serving
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then lightly brush or spray it with olive oil to prevent sticking.
Place the salmon fillet on the prepared baking sheet, skin-side down if using skin-on. Pat the salmon dry with paper towels so the topping adheres better.
Baked Goods
Season the salmon evenly with salt, black pepper, and garlic powder.
In a small bowl, stir together the Greek yogurt, mayonnaise, Parmesan cheese, Dijon mustard, lemon zest, lemon juice, dill or parsley, and paprika (if using) until smooth and well combined.
Spoon the creamy mixture over the top of the salmon, spreading it into an even layer that covers the fish from end to end. It’s okay if a little drips down the sides.
Bake the salmon in the preheated oven for 12–15 minutes, depending on the thickness of your fillet, until the fish flakes easily with a fork and the topping is set and lightly golden around the edges.
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