Herbed Salmon with Lemon Asparagus
Nutritional Information
Oven-roasted wild salmon fillets with bright lemon and fresh dill served alongside steamed asparagus — no added oils, relying on salmon's natural fat for a simple keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillets (2 × 170 g)
- 10 5/8 ozs asparagus, trimmed
- 1 piece lemon (zested and juiced)
- 1/3 oz fresh dill, chopped
- 2 cloves garlic, thinly sliced
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Preheat oven to 200°C (400°F). Place salmon fillets on a baking sheet lined with parchment. Season with salt, pepper, lemon zest and sliced garlic. Scatter dill on top.
Arrange asparagus on the same sheet, season lightly with salt and a squeeze of lemon juice.
Roast 12–15 minutes until salmon is opaque and asparagus is tender-crisp. Serve immediately with additional lemon wedges.
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