Mediterranean Pan-Seared Salmon with Lemon-Dill Asparagus
Nutritional Information
Whole-food, keto-friendly salmon fillets seared and served with steamed asparagus, fresh lemon and dill — no added oils, minimal added fat (fat comes from the salmon).
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 fillets (≈170g each)s fresh salmon fillets, skin-on
- 10 5/8 ozs asparagus, trimmed
- 1 whole lemon (zested and juiced)
- 2 tablespoons fresh dill, chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Pat salmon fillets dry and season both sides with salt and pepper.
Place a heavy skillet over medium-high heat. Put salmon skin-side down in the dry skillet; cook 4–5 minutes until skin releases and is crisp. Flip and cook 3–4 minutes more until just cooked through.
Meanwhile, steam asparagus until tender-crisp (about 4–6 minutes). Toss with lemon zest, 1 tbsp lemon juice and chopped dill.
Serve salmon atop asparagus and finish with remaining lemon juice and a sprinkle of dill.
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