low carb Herb Crusted Salmon

Sheet Pan Salmon- An easy and healthy dinner to get you through the Winter. I've been going 100 miles an hour lately between my baby turning 9 months in a few days to working full time to Christmas Prep, it's definitely the holiday season and I LOVE IT! But I need a quick and healthy meal to get me back to the important things like watching The Santa Clause and addressing my Christmas cards! If you also need a healthy dinner that is ready in a flash with minimal clean up then I got you covered!

**My recipe video and written recipe below are for one person but just double the recipe for 2 servings or multiple by however many people you need to serve. Just make sure your sheet pan is big enough to have all the vegetables on a single layer.

low carb Herb Crusted Salmon- Serves 1
6 oz portion of salmon, skin removed
3 oz mushrooms, sliced
1/3 cup red onion, roughly chopped
1/3 cup zucchini. sliced into circles or half moons
6 Asparagus spears, cut into thirds
1/3 cup crushed pork rinds
2 Tbsp extra virgin olive oil, divided
1 Tbsp fresh parsley
1/2 tsp fresh Thyme
1 clove garlic
Zest of one lemon (save lemon and slice for garnish)
1/4 tsp dried oregano
Salt and Pepper

Preheat the oven to 425 degrees.
Place a piece of parchment paper on your baking sheet.
Place your vegetables (asparagus, onion, zucchini and mushrooms) on a single layer on top of the parchment paper.
Drizzle with 1 tablespoon of the olive oil. Sprinkle on the dried oregano and a pinch of salt and a pinch of pepper.
Mix well and put back on a single layer.
Bake in the oven for 15 minutes.

In a food processor add the garlic, pork rinds, parsley, thyme, lemon zest and pulse until everything is finely chopped then drizzle in the last 1 tablespoon of olive oil, a pinch of salt and a pinch of pepper and pulse again a few times.
OR
You can chop the garlic, parsley, lemon zest and thyme all together and then add it to pork rinds that you have crushed by hand. Mix well in a small bowl and add in the last 1 tablespoon of olive oil along with a pinch of salt and a pinch of pepper.

Once the vegetables timer goes off take them out and give them a toss.
Then put your salmon filet on top of the vegetables.
Take the pork rinds mixture and top your salmon, pushing down to make sure the crust sticks. Try to cover the entire top of the salmon evenly.
Place back in the oven for 15 additional minutes.
Once it is done squeeze on some lemon juice and ENJOY!