Pan-Seared Salmon with Steamed Asparagus and Lemon
Nutritional Information
Simple, whole-food keto dinner: seared salmon fillets served with bright steamed asparagus and lemon. No added oils — healthy fats come from the salmon itself.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillets (2 x 6 oz)
- 12 stalks asparagus, trimmed
- 1 each lemon, halved (juice and wedges)
- 2 cloves garlic, smashed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped (garnish)
Pat salmon dry and season both sides with salt and pepper.
Heat a heavy skillet over medium-high heat. Place salmon skin-side down and sear 4–5 minutes without moving, then flip and cook 2–3 minutes until just cooked through (use the pan’s dry heat; no oil).
Meanwhile, steam asparagus over simmering water 4–6 minutes until tender-crisp. Toss with a squeeze of lemon and a pinch of salt.
Plate salmon with asparagus, squeeze lemon over the fish, garnish with parsley and serve.
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