You really can’t go wrong with this salmon recipe. Baked with a side of asparagus, then topped with creamy dill sauce, it is delicious, easy and packed with those keto-friendly fats.

Ingredients

1.5 lbs (0.75 kg) salmon, cut into individual fillets
Bunch of asparagus
1 Tbsp avocado oil
Salt and pepper, to taste

Creamy dill sauce
1/3 cup chicken broth
1/3 cup 35% (heavy) cream
1/4 cup fresh dill, chopped
1/2 lemon, juiced and zested
2 Tbsp butter, cubed
1 garlic clove, minced
1 tsp dijon mustard
1/2 tsp smoked paprika
Salt and pepper, to taste

Yields: 6 servings
Per serving*:
Calories: 379
Net carbs: 2
Protein (grams): 30
Fat (grams): 26

Prep time: 10 min
Cook time: 25 min
Total time: 35 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

Pat the salmon fillets dry with a paper towel to remove moisture.

Place the salmon fillets and asparagus on a parchment line baking sheet and drizzle with the avocado oil. Season to taste with salt and pepper.

Bake 20-25 min, switching to broil for the last 2-3 min, keeping an eye that it does not burn.

While the salmon and asparagus are in the oven, prepare the creamy dill sauce.

In a small sauce pan, combine the chicken broth, dill, lemon juice and zest, and garlic. Bring to a simmer over medium heat.

Whisk in the cream, dijon, paprika, and season with salt and pepper.

Continue whisking the sauce, about 5-8 min until it thickens.

Remove the saucepan from heat, and whisk in the butter.

Serve the salmon and asparagus drizzled with the creamy dill sauce, and accompanied by your choice of side.