Oven-Roasted Salmon with Asparagus and Avocado Salsa
Nutritional Information
Simple, whole-food keto dinner of roasted salmon fillets served with tender asparagus and a fresh avocado-tomato-basil salsa. No added oils — the salmon's natural fat keeps the fish moist.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 lb wild salmon fillets (about 2 x 8 oz)
- 12 ozs asparagus, trimmed
- 1 whole ripe avocado, diced
- 8 pieces cherry tomatoes, halved
- 8 leaves fresh basil leaves, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt (optional)
Preheat oven to 425°F (220°C). Line a sheet pan with parchment or use an ovenproof tray.
Place salmon fillets skin-side down on the tray. Sprinkle pepper and a pinch of salt over each fillet. Scatter minced garlic around the fish.
Arrange asparagus alongside the salmon. Squeeze half the lemon over salmon and asparagus.
Roast for 10–14 minutes, until salmon is just cooked through and asparagus is tender-crisp.
Meanwhile, combine diced avocado, halved cherry tomatoes, basil, remaining lemon juice, and a pinch of salt and pepper to make the salsa.
Serve each salmon fillet topped with the avocado salsa and a few roasted asparagus spears.
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