Salmon and Asparagus Foil Packets with Lemon and Dill
Nutritional Information
Fresh salmon fillets and asparagus steamed together in foil with lemon and dill — no added oils, relying on the salmon's natural fat for a rich keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 6 ozs fresh salmon fillets (about 170 g each)
- 12 spears asparagus, trimmed
- 1 medium lemon, thinly sliced
- 2 sprigs fresh dill
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt (optional)
Preheat oven to 400°F (200°C). Tear two large sheets of foil. Place a salmon fillet in the center of each piece of foil.
Arrange asparagus beside each fillet, top with lemon slices and dill, and season lightly with pepper and salt.
Fold foil up to create sealed packets. Bake on a sheet tray 12–16 minutes (depending on thickness) until salmon flakes easily.
Carefully open packets (watch steam) and serve immediately.
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