Roasted Wild Salmon with Asparagus and Lemon
Nutritional Information
Oven-roasted wild salmon fillets served with tender asparagus and fresh lemon and dill. No added oils — salmon's natural fats keep it moist. A simple, whole-food keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillets (2 x 6 oz)
- 12 spears asparagus
- 1 whole lemon (zested and sliced)
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment if desired (optional) or use a non-stick pan.
Place salmon fillets skin-side down on the sheet. Arrange asparagus beside the salmon. Scatter lemon slices and dill over salmon and asparagus. Season with sea salt and pepper.
Roast 10–14 minutes, until salmon flakes easily and asparagus is tender-crisp. Serve with extra lemon wedges.
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