Keto
Lemon Garlic Butter Salmon
A healthy and sophisticated dinner that is incredibly fast to make, featuring omega-3 rich salmon in a zesty sauce.
Watch it madeDownshiftology · 6:56
Ingredients
- Salmon Fillets2 (6oz each)
- Asparagus1 bunch
- Butter3 tbsp
- Garlic3 cloves
- Lemon1/2
Method
- Pat the salmon fillets dry and season generously with salt and pepper.
- In a large pan, melt butter with minced garlic and lemon juice over medium heat.
- Sear the salmon skin-side down for 4 minutes, then flip and cook for another 2-3 minutes until flaky.
- Add asparagus spears to the same pan alongside the salmon for the last 3 minutes of cooking.
Common questions
Can I substitute the asparagus with another vegetable in this lemon garlic butter salmon recipe?
Yes. Thin green beans, broccolini, or zucchini work well. Use vegetables that cook quickly so they finish in the same pan. Add firmer vegetables earlier and delicate ones later to avoid overcooking.
How do I know when the salmon is done without overcooking it?
Cook skin-side down for about 4 minutes, then flip for 2 to 3 minutes more. The salmon should flake easily and look just opaque in the center. If using a thermometer, aim for 125 to 130°F for moist salmon.
What are the most common mistakes when making this dish?
The biggest mistakes are not drying the salmon, moving it too soon, and cooking on heat that is too high. Wet salmon won’t sear well, and high heat can burn the garlic and butter before the fish finishes.
How should I store leftovers, and can I reheat them?
Store salmon and asparagus in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in a 300°F oven. Avoid the microwave if possible, since it can dry out the salmon.
What should I serve with lemon garlic butter salmon to keep it keto?
Serve it with cauliflower rice, mashed cauliflower, a simple green salad, or extra roasted low-carb vegetables. Spoon the lemon butter from the pan over everything for more flavor without adding carbs.