Seared Lemon Salmon with Roasted Asparagus
Nutritional Information
Oven-finished salmon seared using its natural fat and roasted asparagus finished with lemon and parsley — a simple, whole-food keto dinner with no added oils.
This recipe is originally for 1 servings. How many are you cooking for today?
- 1 fillet (170 g) salmon (skin-on, fresh)
- 7 ozs asparagus, trimmed
- 1 whole lemon (zest and juice)
- 1 clove garlic, thinly sliced
- 1 tablespoon fresh parsley, chopped
Preheat oven to 220°C (425°F). Pat salmon dry. Place salmon skin-side down on a rimmed baking sheet.
Arrange asparagus alongside the salmon. Scatter sliced garlic around the fish and asparagus.
Zest lemon over salmon and asparagus, then squeeze lemon juice over everything. Roast 10–14 minutes, until salmon is opaque and asparagus is tender-crisp. The salmon will release its own fat for cooking.
Finish with chopped parsley, slice and serve immediately.
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