Citrus-Dill Baked Salmon with Roasted Asparagus
Nutritional Information
Whole-food, keto-friendly baked salmon seasoned with lemon and fresh dill paired with roasted asparagus. No added oils — salmon's natural oils keep it moist.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs wild salmon fillet (skin on)
- 10 stalks asparagus, trimmed
- 1 each small lemon (zested and juiced)
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, thinly sliced
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Preheat oven to 400°F (200°C). Pat salmon dry and place on a baking sheet skin-side down.
Arrange asparagus alongside the salmon. Sprinkle lemon zest and juice over salmon and asparagus. Scatter sliced garlic and chopped dill over the fillet.
Season salmon and asparagus with salt and pepper. Bake 12–15 minutes until salmon reaches desired doneness and asparagus is tender-crisp.
Serve salmon topped with additional fresh dill and a lemon wedge.
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