Garlic Butter Salmon with Asparagus
This simple yet elegant Garlic Butter Salmon with Asparagus recipe combines tender, flaky salmon with the earthy sweetness of asparagus, all coated in a rich garlic butter sauce. Perfect for breaking your fast, this dish is packed with omega-3s, fiber, and bold flavors. Ready in under 30 minutes, it’s a nutritious, keto-friendly lunch option that satisfies both body and soul.
Equipment
- Baking Sheet or Oven-Safe Skillet Used to cook the salmon and asparagus. A heavy-duty baking sheet or a cast-iron skillet works best for even heat distribution.Tip: If you don’t have an oven-safe skillet, use any sturdy baking dish.
- Parchment Paper or Aluminum Foil To line the baking sheet for easy cleanup and to prevent sticking.
- Chef’s Knife For trimming the asparagus and mincing garlic. A sharp knife ensures clean cuts and safer handling.
- Cutting Board Essential for preparing the asparagus and garlic. A separate board for vegetables is ideal.
- Small Mixing Bowl To mix the garlic butter sauce or combine seasonings for the salmon.
- Basting Brush (Optional) Makes it easier to apply the garlic butter sauce evenly on the salmon and asparagus.
- Tongs or Spatula For flipping the salmon (if pan-searing before roasting) or handling the asparagus.
- Microplane or Garlic Press (Optional) If mincing garlic by hand is a challenge, these tools make it quick and easy.
- Measuring Spoons To accurately measure garlic, butter, and seasonings
- Serving Plate or Platter To present the cooked salmon and asparagus in an appealing way.
Ingredients
Proteins
- 6 oz Wild-Caught Salmon Choose fresh or frozen fillets for best flavor
Vegetables
- 1 lb Asparagus Trimmed; fresh is preferred but frozen works
Fats and Oils
- 3 tbsp Butter Unsalted and softened
- 1 tbsp Olive Oil For roasting or sautéing
Seasonings
- 1/2 tsp Salt Adjust to taste
- 1/4 tsp Black Pepper Freshly ground; adjust to taste
- 1/4 tsp Paprika Optional; adds a smoky flavor
Extras
- 2 cloves Garlic Minced or pressed for easy distribution
- 1/2 Lemon Juiced with extra wedges for serving
Instructions
Preparation
- Preheat your oven to 400°F, ensuring it reaches the correct temperature before you start cooking.
- Line a baking sheet with parchment paper or aluminum foil, making cleanup easier and preventing sticking.
- Trim 1 lb asparagus by snapping or cutting off the woody ends, set them aside.
- Mince 2 cloves of garlic finely or use a garlic press, set aside.
- Pat 6 oz salmon fillets dry with a paper towel, season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
Cooking the Salmon and Asparagus
- Arrange the seasoned salmon fillets on one side of the prepared baking sheet, ensuring there is enough space between them for even cooking.
- In a small mixing bowl, combine 3 tbsp unsalted softened butter with the minced garlic, mix until well combined.
- Spread 1 tbsp of the garlic butter mixture evenly over each salmon fillet, reserving the rest for the asparagus.
- Toss the trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper in a large bowl, ensuring each stalk is coated.
- Arrange the seasoned asparagus on the other side of the baking sheet, spreading them out to ensure even roasting.
Baking
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, depending on the thickness of your salmon, the salmon is done when it flakes easily with a fork and the asparagus is tender with slightly crispy tips.
Finishing Touches
- Once out of the oven, drizzle the juice of 1/2 lemon over the salmon and asparagus for a fresh, tangy finish.
- Sprinkle 1/4 tsp paprika over the salmon for a hint of smoky flavor, if desired.
Serving
- Transfer the salmon and asparagus to a serving plate or individual plates, add extra lemon wedges on the side for those who enjoy more citrus flavor.
- Serve immediately and enjoy your delicious, keto-friendly Garlic Butter Salmon with Asparagus.
Notes
Cooking salmon can feel intimidating, but it’s actually one of the easiest proteins to master. The key? Let your oven do most of the work! A good rule of thumb is to cook salmon for about 10-12 minutes per inch of thickness. If you’re nervous about overcooking, pull it out as soon as it flakes easily with a fork. Residual heat will finish the job perfectly.
When it comes to asparagus, don’t skip the step of trimming the woody ends. These parts can be tough and fibrous, making them less enjoyable to eat. A quick snap between your fingers is all it takes to remove the less tender ends—no special skills required!
Pro Tip: If you want an extra layer of flavor, toss the asparagus with a sprinkle of grated Parmesan cheese during the last five minutes of cooking.
Fun Fact: Did you know salmon has been a dietary staple for humans for thousands of years? The rich omega-3 content of this fish is credited with supporting brain function, heart health, and even mood stability. It’s no wonder ancient cultures revered it as a superfood!
Nutrition
Serving: 1BowlCalories: 365kcalCarbohydrates: 6gProtein: 34gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 430mgPotassium: 850mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 15mgCalcium: 60mgIron: 2mg
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