American
Keto Garlic Butter Salmon with Asparagus
A simple yet elegant one-pan meal featuring crispy skin salmon and tender asparagus bathed in a rich garlic butter sauce.
Watch it madeDelightful & Delicious · 4:57
Ingredients
- salmon fillets2 (6 oz) fillets
- asparagus1 bunch (about 1 lb)
- unsalted butter3 tbsp
- olive oil1 tbsp
- garlic4 cloves, minced
- lemon1 medium, juiced and zested
- fresh parsley1 tbsp, chopped
- salt1/2 tsp
- black pepper1/4 tsp
- paprika1/4 tsp
Method
- Pat the salmon fillets dry and trim the asparagus ends.
- Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
- Arrange the salmon and asparagus on the baking sheet, then drizzle the asparagus with olive oil and season both with salt, pepper, and paprika.
- In a small saucepan over low heat, melt the butter and stir in the garlic, lemon juice, and lemon zest until fragrant.
- Brush or spoon the garlic butter over the salmon and asparagus, reserving a little for serving.
- Bake for 12 to 15 minutes, or until the salmon flakes easily and the asparagus is tender-crisp.
- Sprinkle with chopped parsley and serve immediately with the remaining garlic butter spooned over the top.
Common questions
Can I substitute the salmon with another fish for this keto skillet recipe?
Yes. Use skin-on trout, arctic char, or cod if you prefer a milder fish. Adjust cooking time by thickness: thinner fillets finish faster, while thicker pieces may need a few extra minutes after flipping.
How long does salmon and asparagus take to cook in one pan?
Most salmon fillets take about 8 to 12 minutes total, depending on thickness. Asparagus usually needs 4 to 6 minutes in the pan. Add it after flipping the salmon so both finish at the same time.
What are the most common mistakes when cooking garlic butter salmon?
The biggest mistakes are not drying the salmon, moving it too early, and burning the garlic. Let the skin crisp undisturbed, use medium-high heat, and add the garlic with butter only after the fish is flipped.
How should I store leftovers, and how long do they keep?
Cool leftovers quickly, then store salmon and asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at short intervals to avoid drying out.
What should I serve with keto garlic butter salmon and asparagus?
It’s great as a low-carb main with cauliflower rice, a simple green salad, or mashed cauliflower. For extra flavor, finish with lemon wedges and a sprinkle of fresh parsley or dill before serving.