Keto Salmon with Asparagus and Lemon-Dill Sauce

Ingredients

• 4 each Salmon Fillets (6oz)
• about 450 g Asparagus
• 1/2 cup Heavy Cream
• 2 tbsp Lemon Juice (fresh)
• 2 tbsp Dill (fresh, chopped)
• 2 tbsp Butter
• 1 tbsp Olive Oil
• 1 clove Garlic (minced)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a bowl, toss the about 450 g of asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread the seasoned asparagus in a single layer on one side of a baking sheet.
3. 3Place the 4 salmon fillets on the empty side of the same baking sheet.
4. 4Bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C. The asparagus is tender when easily pierced with a fork.
5. 5While the salmon and asparagus are baking, melt the 2 tbsp butter in a small saucepan over medium heat. Add the 1 clove minced garlic and cook, stirring constantly, until you can smell its fragrance, about 1 minute.
6. 6Pour in the 1/2 cup heavy cream and 2 tbsp fresh lemon juice. Bring the mixture to a gentle simmer, stirring occasionally, and cook until it has thickened slightly, about 3 minutes.
7. 7Remove the saucepan from the heat and stir in the 2 tbsp fresh chopped dill.
8. 8Serve the baked salmon fillets with the roasted asparagus, generously drizzled with the lemon-dill sauce.

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