Keto Salmon Lunch Bowls With Lemon Butter – Simple, Fresh, and Satisfying

These lunch bowls bring together flaky salmon, crisp greens, and a silky lemon butter sauce you’ll want to put on everything. They’re easy enough for a weekday meal but feel special, like something you’d order at a café. Everything cooks in under 30 minutes, and the components hold up well for meal prep.

If you’re eating low-carb and want something bright and filling, this checks every box. Think clean flavors, simple ingredients, and a lunch that actually keeps you full.

Print Recipe

Keto Salmon Lunch Bowls With Lemon Butter - Simple, Fresh, and Satisfying

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4 servings

Ingredients

• Salmon fillets (about 1 to 1.5 lb total, skin-on or skinless)
• Butter (salted or unsalted)
• Lemon (zest and juice)
• Garlic (2–3 cloves)
• Olive oil
• Mixed greens (spring mix, arugula, or baby spinach)
• Avocado
• Cucumber
• Cherry tomatoes (optional if you’re strict keto; use sparingly)
• Fresh herbs (dill, parsley, or chives)
• Sea salt and black pepper
• Red pepper flakes (optional)
• Capers (optional, for a briny kick)

Instructions

• Heat the oven: Preheat to 400°F (200°C).Line a sheet pan with parchment for easy cleanup.
• Season the salmon: Pat fillets dry. Brush with olive oil, then season with salt, pepper, and a pinch of red pepper flakes if you like heat.
• Roast: Bake for 10–12 minutes, depending on thickness. You want the salmon just opaque and flaky with a slight gloss in the center.
• Make the lemon butter: In a small pan over low heat, melt 3–4 tablespoons butter.Add minced garlic and cook 30–60 seconds until fragrant, not browned. Stir in lemon zest and 1–2 tablespoons lemon juice. Season with salt and pepper.Add chopped dill or parsley.
• Prep the bowl base: Toss mixed greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Slice cucumber and avocado. Halve cherry tomatoes if using.
• Assemble: Add greens to bowls.Top with salmon (flake it or leave it whole), cucumber, avocado, and a few capers. Spoon warm lemon butter over the salmon and greens.
• Finish and serve: Add extra herbs and fresh pepper. Taste and adjust with more lemon if needed.

Why This Recipe Works

The flavors are classic: buttery salmon, zesty lemon, and fresh herbs. This combo never gets old.

The bowl format makes portioning a breeze and keeps the carbs low without feeling restrictive. Roasting the salmon at a moderate heat gives you juicy flakes and a crisp edge. The lemon butter sauce ties it all together and doubles as a quick dressing.

Shopping List

• Salmon fillets (about 1 to 1.5 lb total, skin-on or skinless)
• Butter (salted or unsalted)
• Lemon (zest and juice)
• Garlic (2–3 cloves)
• Olive oil
• Mixed greens (spring mix, arugula, or baby spinach)
• Avocado
• Cucumber
• Cherry tomatoes (optional if you’re strict keto; use sparingly)
• Fresh herbs (dill, parsley, or chives)
• Sea salt and black pepper
• Red pepper flakes (optional)
• Capers (optional, for a briny kick)

How to Make It

1. Heat the oven: Preheat to 400°F (200°C).

   Line a sheet pan with parchment for easy cleanup.

2. Season the salmon: Pat fillets dry. Brush with olive oil, then season with salt, pepper, and a pinch of red pepper flakes if you like heat.
3. Roast: Bake for 10–12 minutes, depending on thickness. You want the salmon just opaque and flaky with a slight gloss in the center.
4. Make the lemon butter: In a small pan over low heat, melt 3–4 tablespoons butter.

   Add minced garlic and cook 30–60 seconds until fragrant, not browned. Stir in lemon zest and 1–2 tablespoons lemon juice. Season with salt and pepper.

   Add chopped dill or parsley.

5. Prep the bowl base: Toss mixed greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Slice cucumber and avocado. Halve cherry tomatoes if using.
6. Assemble: Add greens to bowls.

   Top with salmon (flake it or leave it whole), cucumber, avocado, and a few capers. Spoon warm lemon butter over the salmon and greens.

7. Finish and serve: Add extra herbs and fresh pepper. Taste and adjust with more lemon if needed.

Keeping It Fresh

Store components separately for best texture.

Keep the salmon and lemon butter in sealed containers in the fridge for up to 3 days. Slice avocado right before eating to avoid browning. Rewarm the salmon gently in a low oven or in a covered skillet over low heat.

The lemon butter can be reheated on the stove or microwaved in short bursts.

Why This is Good for You

• High-quality protein: Salmon delivers complete protein to keep you satisfied through the afternoon.
• Omega-3 fats: Heart-friendly fats that support brain and joint health.
• Low-carb, nutrient-dense: Leafy greens, cucumber, and avocado add fiber, potassium, and antioxidants without spiking carbs.
• Balanced energy: Healthy fats and protein help steady appetite and cravings.

What Not to Do

• Don’t overcook the salmon: Dry fish is hard to save. Pull it as soon as it flakes easily.
• Don’t brown the garlic: Bitter garlic will overpower the sauce. Keep the heat low.
• Don’t drench the greens too early: Dress the salad right before serving so it stays crisp.
• Don’t skip the salt: Proper seasoning brings out the lemon and butter notes.

Recipe Variations

• Herb swap: Use tarragon or chives instead of dill for a different twist.
• Creamy lemon butter: Whisk in a spoonful of mascarpone or cream cheese for a richer sauce.
• Roasted veggies: Add roasted zucchini or asparagus to keep carbs low but boost volume.
• Spice it up: Stir a pinch of smoked paprika or Aleppo pepper into the butter.
• Dairy-free: Replace butter with ghee or olive oil and add extra lemon zest for brightness.
• Caper–olive topping: Chop capers and olives with herbs for a quick tapenade spooned over the fish.

FAQ

Can I use frozen salmon?

Yes.

Thaw it in the fridge overnight, then pat dry very well before seasoning. Excess moisture can steam the fish and prevent browning.

What’s the best salmon for this recipe?

Skin-on fillets around 1 to 1.5 inches thick work well. Choose wild-caught if you prefer a leaner, slightly firmer texture; farmed will be richer and a bit more forgiving.

Is this meal prep friendly?

Absolutely.

Cook the salmon, mix the sauce, and prep the veggies. Store separately and assemble just before eating. Add avocado at the last minute.

Can I grill the salmon instead of roasting?

Yes.

Oil the grates, cook over medium heat 3–4 minutes per side, and baste with lemon butter at the end.

How many carbs are in a bowl?

It depends on the veggies used, but a typical serving stays very low-carb, especially if you go light on tomatoes and skip starchy add-ins. The main carbs come from the vegetables.

Final Thoughts

Keto Salmon Lunch Bowls with Lemon Butter are simple, bright, and satisfying without feeling heavy. They’re the kind of meal you can make on repeat and not get bored.

Keep good salmon on hand, lemons in the fruit bowl, and herbs in the fridge, and lunch practically makes itself. Fresh, fast, and full of flavor—that’s the sweet spot.