Low-Carb Salmon and Artichoke Bake Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes


  • 4 Salmon filets (6 oz each)
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup Mayonnaise
  • 1/2 cup Grated Parmesan cheese
  • 1/4 cup Chopped fresh parsley
  • 1/4 cup Chopped scallions
  • 2 cloves Garlic, minced
  • 1 tablespoon Lemon juice
  • Salt and pepper, to taste


  1. Preheat the oven to 375°F.
  2. Mix the chopped artichoke hearts, mayonnaise, Parmesan cheese, parsley, scallions, garlic, and lemon juice in a medium bowl.
  3. Season the salmon filets with salt and pepper.
  4. Place the seasoned salmon filets in a baking dish.
  5. Spoon the artichoke mixture over the salmon filets evenly.
  6. Bake the salmon for 20-25 minutes or until cooked through; the topping is golden brown.
  7. Serve hot.

Nutrition Facts

Calories: 504 kcal

Fat: 38g

Protein: 35g

Carbohydrates: 7g

Fiber: 3g

Net Carbs: 4g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Salmon and Artichoke Bake

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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