Herbed Salmon with Asparagus and Avocado
Nutritional Information
Pan-seared salmon served with steamed asparagus and sliced avocado, brightened with lemon and fresh dill. Whole-food ingredients provide satisfying keto fats without added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillet (skin on), whole
- 10 5/8 ozs asparagus, trimmed
- 1 medium ripe avocado (about 200 g)
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, thinly sliced
Preheat a heavy skillet over medium-high heat. Pat the salmon dry and score the skin lightly.
Place salmon skin-side down in the hot skillet; cook 4–5 minutes until the skin is crisp. Flip and cook 2–3 minutes more until just cooked through.
Meanwhile, steam or blanch asparagus 3–4 minutes until bright green and tender-crisp; plunge into cool water to stop cooking.
Slice avocado and toss with lemon juice and a pinch of minced garlic.
Plate salmon with asparagus and avocado slices; sprinkle with chopped dill and a squeeze of lemon to serve.
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