Mediterranean Salmon with Asparagus and Avocado
Nutritional Information
Pan-roasted salmon fillet served with tender asparagus and sliced avocado for a simple, whole-food keto dinner rich in protein and healthy fats.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs salmon fillet (skin-on if available)
- 8 spears asparagus
- 1 fruit ripe avocado
- 1 clove garlic, smashed
- 1 wedge fresh lemon
- 1 tablespoon chopped fresh parsley (optional)
Preheat oven to 425°F (220°C). Pat salmon dry. Place on a baking tray skin-side down.
Trim asparagus and arrange around salmon. Tuck smashed garlic cloves among asparagus.
Bake 10–12 minutes until salmon is opaque and asparagus is tender (longer for thicker fillets).
Slice avocado and arrange beside plated salmon and asparagus. Squeeze lemon over everything and sprinkle parsley.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!