Citrus & Herb-Crusted Baked Salmon with Blistered Asparagus
<p>A functional, anti-inflammatory keto meal boasting a high Omega-3 (EPA/DHA) profile designed to support cellular repair. Perfectly baked, juicy salmon paired with tender-crisp caramelized asparagus for a flawless nutritional synergy.</p>
Nutrition per Serving
| Nutrient | Amount |
|---|---|
| Calories | 485 kcal |
| Protein | 42g |
| Carbs | 9g |
| Fat | 30g |
Ingredients
- 2 pieces Salmon fillet (approx. 200g each, skin-on, pin bones removed with tweezers)
- 300 grams Baby asparagus (woody ends snapped at their natural breaking point)
- 1.5 tablespoons Extra virgin olive oil (for coating the asparagus)
- 1 whole Organic lemon (zested and juiced separately)
- 1 tablespoon Fresh dill and thyme (finely chopped)
- 2 cloves Garlic (mashed into a paste)
- 1 teaspoon Flaky sea salt (Maldon salt preferred)
Instructions
- Remove the salmon fillets from the refrigerator and let them temper at room temperature for 15 minutes. Thoroughly pat the surface of the fish dry with paper towels to prevent steaming and ensure a proper crust development during baking.
- In a small bowl, combine the lemon zest, garlic paste, chopped dill, thyme, flaky sea salt, and freshly ground black pepper to create an aromatic rub. Massage this mixture evenly into the flesh side of the salmon.
- Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper. Place the asparagus on one side, tossing them with olive oil, salt, and pepper. Place the salmon fillets skin-side down on the other side.
- Roast on the middle rack for 10-12 minutes, depending on the thickness of the fish. Aim for an internal temperature of 50-52°C (120-125°F) for a perfect medium-rare center, keeping the fish moist and tender.
- Do not serve the salmon immediately out of the oven. Transfer the fillets to a cutting board and let them rest for 3-4 minutes, allowing 'carry-over cooking' to gently finish the fish while retaining its natural juices.
- Plate the rested salmon over a bed of the blistered asparagus. Finish with a fresh squeeze of lemon juice to provide a boost of cellular-repairing Vitamin C right before serving.