Seared Wild Salmon with Lemon & Charred Asparagus
Nutritional Information
Pan‑seared wild salmon served with charred asparagus and lemon. No processed ingredients — just fish, vegetables and citrus for a clean keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillet (skin on)
- 8 ozs asparagus, trimmed
- 1 large lemon (zest + juice)
- 2 cloves garlic, smashed
- 1 teaspoon olive oil (optional, minimal)
- 1 pinch sea salt
- 1 pinch black pepper
Pat salmon dry, season with salt, pepper and lemon zest. Heat a skillet over medium‑high heat and add the olive oil if using. Place salmon skin‑side down and sear 4–5 minutes until crisp; flip and cook 2–3 minutes more until just cooked through.
In the same skillet, add asparagus and garlic; cook 3–4 minutes, turning until charred and tender. Squeeze lemon juice over asparagus and salmon before serving.
Serve salmon atop asparagus with extra lemon wedges on the side.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!