Butter-basted salmon and crisp-tender asparagus hit the table in twenty minutes flat, and neither one needs a scale-tipping side of rice or potatoes to feel complete. This is weeknight keto at its simplest: real fat, real protein, minimal carbs.
Ingredients
- 2 salmon fillets (about 6oz each)
- 3 tbsp butter, divided
- 1 bunch asparagus, trimmed
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh dill to garnish
Instructions
- Heat 1 tbsp butter in a large skillet over medium-high heat. Season salmon with salt and pepper and sear skin-side down for 4 minutes.
- Flip and cook 3-4 minutes more until cooked through. Remove and set aside.
- In the same skillet, add remaining butter and garlic. Add asparagus and sauté 5-6 minutes until crisp-tender.
- Stir in lemon juice and toss asparagus to coat.
- Plate asparagus with salmon on top, spooning any garlic butter over the fish. Garnish with dill.
Nutrition Facts (per serving)
| Calories | 420 |
| Total fat | 30g |
| Total carbohydrates | 6g |
| Dietary fiber | 3g |
| Net carbs | 3g |
| Protein | 35g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Salmon's omega-3 fats help lower gut inflammation, and asparagus is a genuine prebiotic vegetable, feeding beneficial bacteria even at the small portion sizes that fit a ketogenic plate. With only 3 grams of net carbs, this dinner keeps blood sugar and insulin steady, which matters for a balanced gut environment.
Double the garlic butter and you'll want an excuse to make this again by Thursday. For a citrus twist, try our baked salmon with avocado lemon butter.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
