Herb-Roasted Salmon with Lemon Asparagus
Nutritional Information
Oven-roasted salmon fillets seasoned with fresh dill, parsley, garlic, and lemon, served with asparagus roasted alongside so the salmon’s fat keeps everything tender — no added oils required. A simple, whole-food keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs salmon fillets (2 x 6 oz)
- 12 spears asparagus, trimmed
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1 each lemon, zested and cut into wedges
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
Place salmon fillets skin-side down in the center of the tray. Season tops with salt, pepper, lemon zest, dill, parsley, and minced garlic. Arrange lemon wedges beside fillets.
Arrange asparagus in a single layer around the salmon. Season asparagus lightly with salt and pepper.
Roast for 12–15 minutes, until salmon flakes easily and asparagus is tender-crisp. Serve immediately with lemon wedges.
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