French · Dinner
Grilled Salmon with Lemon Butter (Keto)
Pan-seared salmon fillet finished under high heat with a glossy lemon butter sauce, served with wilted spinach and roasted asparagus. This French-inspired dish delivers healthy fats and protein in a keto-friendly format that skips grains and starches entirely.
$9
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
34.9gProtein
41.8gFat
9.6gCarbs
2.6gSugar
4.3gFiber
520mgSodium
167mgChol
15.9gSat Fat
1350mgPotassium
150mgCalcium
3.6mgIron
4.9mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Pat the salmon fillet dry, season with salt and pepper on both sides, and trim the asparagus spears.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat; sear salmon skin-side down for 3 minutes until the skin crisps and releases easily.
3
Grill
Flip the salmon and transfer the skillet under a preheated high broiler for 5 to 6 minutes until the flesh turns opaque and flakes easily.
4
Melt
In a small saucepan over low heat, melt butter with minced garlic for 1 minute until fragrant, then stir in lemon juice and chopped parsley.
5
Sweat
In a separate pan over medium heat, sweat spinach for 2 minutes until it wilts and reduces to about a third of its volume.
6
Roast
Toss asparagus with olive oil, salt, and pepper, then roast on a baking tray at 425°F for 8 minutes until bright green and tender.
7
Plate
Arrange the salmon on a plate with sautéed spinach and roasted asparagus alongside, spoon the lemon butter sauce over the fish, and garnish with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet
- 3 tbsp42g butter
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh parsley
- 7 oz200g asparagus spears
- 5 oz140g fresh spinach
- 2 tbsp2 tbsp olive oil
- 11 lemon, for garnish
- salt, to taste
- black pepper, to taste
