This delicious salmon and asparagus dinner is completely keto friendly and totally delicious. It’s a fresh healthy recipe that’ll satisfy your taste buds and keep you on the keto track.
This delicious almond crusted salmon is a simple, but totally delicious dinner that’s heart healthy and packs a nutrient punch.
When picking out your salmon steaks, look for wild caught salmon. It’s healthier and the taste is amazing.
When looking for almonds, you’ll want to find almond flakes instead of almond slivers.
The slivers are really think and instead of a flaky crispy crust, you’ll end up with something crunchier and less crispy.
Contents
Ingredients
For the garlic butter asparagus:
- 1 bunch of asparagus
- 3 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- Salt & pepper to taste
For the salmon:
- 1-2 tbsp vegetable oil, for frying
- 1 tbsp Dijon mustard
- 4 x 200g salmon fillets, skin on
- 1/3 cup flaked almonds
- Juice from 1/2 a lemon (optional)
Instructions
Start by trimming the hard bottoms off of the asparagus stems, about 1-2 inches.
Heat up a large pan on medium heat and melt your butter. Add the minced garlic and sauté for 2-3 minutes until slightly browned, then add the asparagus.
Cover and cook for asparagus for 10 minutes, stirring occasionally until it’s tender. Don’t overcook the asparagus.
It’ll become woody and hard to chew.
Once the asparagus is nice and soft, season with salt and pepper to taste, remove from the pan and set aside.
To cook your salmon, start by heat up a non-stick frying pan over medium-high heat.
Coat your salmon fillets with the mustard on the bottom side (non-skin side) and press it into the flaked almonds.
Brush both sides of the salmon fillets with a little oil and add to the pan skin- side down and cook for 4-5 minutes or until the skin is crisp.
Turn the salmon and cook for a further 1-2 minutes until the almonds are golden and the salmon is cooked.
Serve the salmon over the asparagus, add lemon juice if desired and serve!
Enjoy!
One of my favorite things about this particular dish, is that you can easily pack up a good portion of it for lunch the next day.
It reheats well and makes for a super easy work or school lunch!
Keto Salmon and Asparagus
This delicious almond crusted salmon is keto friendly and paired with asparagus cooked in a delicious butter sauce. Serve with a squirt of lemon and you have a sophisticated keto dinner that's fresh, decadent and delicious.
Ingredients
For the garlic butter asparagus
- 1 bunch of asparagus
- 3 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- Salt & pepper to taste
For the salmon
- 1-2 tbsp vegetable oil, for frying
- 1 tbsp Dijon mustard
- 4 salmon fillets, skin on
- 1/3 cup flaked almonds
- Juice from 1/2 a lemon (optional)
Instructions
- Cut the hard bottom part of the asparagus stems, about 1-2 inches.
- Heat up a pan on medium heat and add the butter.
- Add the garlic and sauté for 2-3 minutes until slightly browned, then add the asparagus.
- Cover and cook for 10 minutes, stirring occasionally until the asparagus is tender. Don’t overcook the asparagus.
- Once the asparagus is nice and soft, season with salt and pepper to taste, remove from the pan and set aside.
- Heat a non-stick frying pan over medium-high heat.
- Spread the mustard over the flesh side of the salmon and press it into the almonds.
- Brush both sides of the salmon with a little oil, add to the pan skin- side down and cook for 4-5 minutes or until the skin is crisp.
- Turn the salmon and cook for a further 1-2 minutes until the almonds are golden and the salmon is cooked.
- Serve the salmon over the asparagus, add lemon juice if desired and serve! Enjoy!
