Seared Wild Salmon with Lemon-Asparagus Ribbons
Nutritional Information
Pan-seared wild salmon served atop shaved asparagus ribbons and sliced avocado for a whole-food, ketogenic dinner that relies on the fats in the fish and avocado rather than added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 fillets (each ~170)s wild salmon fillet (skin-on)
- 12 spears asparagus
- 1 whole ripe avocado
- 1 whole lemon
- 2 cloves garlic
- To taste sea salt
- To taste freshly ground black pepper
- 1 tablespoon fresh parsley, chopped (used as garnish)
Pat the salmon dry and season both sides with salt and pepper. Thinly slice the asparagus on the diagonal or use a vegetable peeler to make ribbons.
Heat a heavy skillet over medium-high heat until hot. Place salmon skin-side down and cook 4–5 minutes without moving so the skin crisps and the fat renders. Flip and cook 2–3 minutes more until desired doneness (use residual heat for medium).
While salmon cooks, halve and pit the avocado; slice one half into thin slices and mash the other half lightly with a fork. Squeeze half the lemon over the mashed avocado and season lightly.
Plate shaved asparagus ribbons tossed with a squeeze of lemon and a little minced garlic (use the heat of the freshly cooked salmon to soften the garlic aroma), add mashed avocado, top with the salmon fillet, garnish with parsley and lemon wedges.
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