Pan-Roasted Salmon with Lemon and Asparagus
Nutritional Information
Simple, whole-food keto dinner: salmon seared to crisp skin and finished in the oven alongside tender asparagus, seasoned with lemon and fresh dill. No added oils — salmon skin renders sufficient fat for roasting.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs fresh salmon fillet (skin-on)
- 8 stalks asparagus, trimmed
- 1 piece lemon, halved (juice to finish)
- 1 teaspoon fresh dill, chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Preheat oven to 400°F (200°C). Pat salmon skin dry with a clean towel.
Place salmon skin-side down in a hot oven-safe skillet (no added oil). Sear 2–3 minutes until skin browns and releases.
Flip salmon quickly so skin side up, add asparagus alongside (arrange so it touches the salmon to catch rendered fat). Sprinkle salt, pepper, and dill over both.
Transfer skillet to oven and roast 6–8 minutes (depending on thickness) until salmon reaches desired doneness and asparagus is tender-crisp.
Remove, squeeze lemon over salmon and asparagus, let rest 2 minutes, then serve.
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