Keto Garlic Butter Salmon and Asparagus

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 4 (6 oz each) salmon fillets (skin-on)
• 1.5 lb asparagus
• 4 tbsp unsalted butter
• 5 garlic cloves
• 1 lemon
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried dill
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the salmon fillets very dry with paper towels and season both sides generously with salt, black pepper, smoked paprika, and dried dill. Trim the woody ends from the asparagus and toss the spears lightly with olive oil and salt.
2. 2Mince the garlic and zest the lemon, then cut the lemon into wedges for serving later.
3. 3Heat a large skillet over medium-high heat until hot. Place the salmon skin-side down and sear undisturbed for 4 to 5 minutes until the skin is crisp and the flesh has turned opaque halfway up the sides.
4. 4Flip the fillets carefully and cook another 2 to 3 minutes until the centers are just opaque and flake easily; transfer the salmon to a clean plate and tent loosely with foil.
5. 5Reduce heat to medium and add the butter to the same skillet. Once melted and foaming, stir in the minced garlic and red pepper flakes and cook 30 to 45 seconds until fragrant but not browned.
6. 6Add the asparagus to the garlic butter, tossing to coat, and cook 4 to 6 minutes, turning occasionally, until bright green and tender-crisp with light char marks.
7. 7Return the salmon to the pan nestled among the asparagus. Squeeze a little fresh lemon juice over everything and spoon the garlic butter from the pan over the fish.
8. 8Sprinkle with lemon zest and chopped parsley, then remove from heat. Serve immediately straight from the skillet for a complete keto dinner.