Photo from theketoqueens.com
Grilled salmon and asparagus are typically tasty together, but this baked salmon recipe is even better for keto dieters since it adds more yummy fat to the omega-3 fatty acids found naturally in salmon. The flavor of lemon in the mayo-based topping complements the asparagus well.
While olive oil is a natural complement to salmon, this dish adds fat and flavor from a different source: butter. High-fat meals are an important aspect of the keto diet, and butter adds a lot of fat (not to mention excellent flavor) to this dish. This dinner is as rich and indulgent as it is healthful, thanks to the mayonnaise-heavy topping.
INGREDIENTS
3 tablespoons butter
2 fresh salmon fillets, skin-on, 4 ounce
trimmed 1/2 pound fresh asparagus spears
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Mayonnaise, 1/3 cup
1 tbsp green onion, chopped
2 tsp fresh flat-leaf parsley, chopped
1 tablespoon coarsely grated lemon peel
1 teaspoon lemon juice
HOW TO MAKE BUTTER-BAKED SALMON AND ASPARAGUS
1. The butter should be melted. Preheat oven to 400 degrees Fahrenheit. Melt butter in a pot over medium heat.
2. Place the salmon on one side of a baking sheet, skin side down. Place the asparagus on the other side of the baking sheet. Drizzle melted butter over the salmon and asparagus; season with salt and pepper to taste. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is soft.
3. Prepare the topping. Combine mayonnaise, green onion, parsley, lemon peel, and lemon juice in a small bowl. Serve with roasted salmon and asparagus on the side. Top with extra parsley if desired.