Herbed Wild Salmon with Roasted Asparagus and Lemon
Nutritional Information
Oven-roasted wild salmon fillet seasoned with fresh herbs, paired with tender roasted asparagus and a bright squeeze of lemon. No added oils — the salmon’s natural fat keeps it moist and keto-friendly.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs wild salmon fillet (skin on)
- 10 spears asparagus, trimmed
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh dill, chopped
- 1 lemon (half sliced, half for squeezing)
- 1 clove garlic, minced
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place salmon on the sheet, season with chopped rosemary, dill, minced garlic, salt and pepper. Arrange lemon slices on top of and around the fish.
Lay trimmed asparagus next to the salmon; sprinkle asparagus with a pinch of salt and pepper.
Roast 12–15 minutes, until salmon flakes easily with a fork and asparagus is tender-crisp.
Squeeze remaining lemon over salmon and asparagus before serving.
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