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KETO SALMON AND ASPARAGUS
4 boneless and skinless salmon fillets
Salt and pepper as seasonings to taste
1 pound of trimmed asparagus
1 thinly sliced lemon and its wedges
1/2 cup of butter
3 teaspoons of Italian seasoning
3 teaspoons of minced garlic
An adequate amount of fresh thyme or parsley, for garnish
Add salt and pepper to the salmon as seasonings then place the salmon on a piece of aluminum foil together with a quarter of the asparagus.
Do same for the rest of the salmon fillets using three pieces of foil.
Add in the sliced lemons.
Using a small mixing bowl, add in the butter, Italian seasoning, and garlic then mix properly to combine.
Add a large dollop of herb butter on the salmon and asparagus the tightly fold the aluminum foil making sure the ends are properly sealed.
Heat up a grill over medium heat and grill the salmon for about six to eight minutes on both sides.
You can choose to bake in an oven of 400F for about twenty minutes.
Once cooked, add some drizzles of lemon juice and serve.
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