Pan-Roasted Salmon with Lemon-Dill Asparagus
Nutritional Information
Oven-roasted wild salmon fillets paired with tender asparagus and bright lemon-dill for a simple, whole-food keto dinner — no added oils, relying on the salmon’s natural fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillets (two 6 oz portions)
- 12 stalks asparagus, trimmed
- 1 whole lemon, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh dill, chopped (packed)
- 1 pinch freshly cracked black pepper (optional)
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange salmon fillets skin-side down on the sheet. Top each fillet with lemon slices and half the sliced garlic and dill.
Place asparagus alongside salmon in a single layer. Scatter remaining garlic and dill over asparagus; season lightly with black pepper if desired.
Roast 12–16 minutes until salmon flakes easily with a fork and asparagus is tender-crisp. Let rest 2 minutes and serve.
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