French · Dinner
Baked Salmon with Herb Butter (Keto)
Salmon fillet is roasted skin-side down under a garlic and herb butter until opaque and flaking. Parsley and thyme scent the butter alongside lemon zest, while buttered asparagus and cauliflower rice form a savoury, butter-enriched side free of grains or starch.
$9
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
497Calories
31.2gProtein
37.8gFat
7.6gCarbs
2.4gSugar
3.3gFiber
1061mgSodium
166mgChol
17.6gSat Fat
1089mgPotassium
92mgCalcium
2.3mgIron
4.7mcgVitamin B12
26mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Pat the salmon fillet dry and place skin-side down in a small oven-safe dish; season with salt and black pepper.
2
Build
In a small bowl, mash softened butter with garlic, parsley, thyme leaves, and lemon zest into a smooth herb butter.
3
Bake
Spread herb butter over salmon and roast at 400F (200C) for 12–15 minutes until flesh turns opaque and flakes easily with a fork.
4
Saute
Heat olive oil and butter in a skillet over medium heat; sauté asparagus and cauliflower rice for 5–6 minutes until tender-crisp and lightly golden.
5
Rest
Let the baked salmon rest in the dish for 5 minutes.
6
Plate
Transfer salmon to a plate, spoon over remaining butter, and serve with sautéed vegetables.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet
- 3 tbsp42g butter, softened
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp fresh thyme leaves
- 1 tsp1 tsp lemon zest plus a squeeze of lemon juice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g asparagus spears, trimmed
- 7 oz200g cauliflower rice
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp butter, for the asparagus and cauliflower rice
