Seared Salmon with Asparagus and Avocado
Nutritional Information
A simple whole-food keto dinner of pan-seared salmon served with tender asparagus and creamy avocado for natural fats and bright lemon-herb notes.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs fresh salmon fillet
- 6 stalks asparagus
- 1 fruit ripe avocado
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh chopped dill
- 1 clove garlic, thinly sliced
- To taste sea salt and black pepper
Pat salmon dry and season lightly with salt and pepper. Heat a dry stainless pan over medium-high heat until hot.
Place salmon skin-side down and sear without added oil 3–4 minutes until a crisp edge appears, then flip and cook 2–3 minutes for medium.
Meanwhile, trim asparagus ends and place in a steamer basket or in a covered pan with a few tablespoons of water; steam 3–4 minutes until tender-crisp.
Slice avocado and toss with lemon juice, chopped dill, and sliced garlic. Season to taste.
Plate salmon with asparagus and avocado salad alongside. Spoon any pan juices over the fish and serve immediately.
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