Pan-Seared Salmon with Lemon Asparagus
Nutritional Information
Simple, whole-food keto dinner: seared salmon fillet with tender asparagus and a squeeze of lemon. Minimal added fat, bright flavors, high protein and healthy omega-3s.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs wild salmon fillet (skin on)
- 3 1/2 ozs asparagus spears, trimmed
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Pat salmon dry and season both sides lightly with salt and pepper.
Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tsp olive oil and swirl.
Place salmon skin-side down and sear 4–5 minutes until crisp; flip and cook 2–3 minutes more until opaque to desired doneness. Remove and rest.
In same pan, add asparagus and a splash of water; toss and steam/saute 3–4 minutes until tender-crisp.
Plate salmon and asparagus, finish with lemon juice and an additional pinch of salt if desired.
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