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| 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.
