Keto Spanish Baked Salmon with Asparagus

Ingredients

• 4 6 oz each Salmon fillets
• 1 lb Asparagus
• 2 tablespoons Olive oil
• 1 Lemon
• 2 cloves Garlic
• 1 teaspoon Smoked paprika
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Place the 1 lb of asparagus on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss the asparagus until it is evenly coated.
3. 3Arrange the 4 salmon fillets on the same baking sheet, placing them next to the coated asparagus.
4. 4In a small bowl, combine the remaining 1 tablespoon of olive oil with the 2 minced cloves of garlic, 1 teaspoon of smoked paprika, and the remaining 1/8 teaspoon of black pepper. Stir this mixture together.
5. 5Carefully spread the garlic and paprika mixture evenly over the top of each of the 4 salmon fillets.
6. 6Slice the 1 lemon into four slices and place one lemon slice on top of each salmon fillet.
7. 7Bake in the preheated oven for 12 to 15 minutes. The salmon is done when it is opaque and flakes easily when gently pressed with a fork, and the asparagus is tender-crisp. For accurate cooking, the internal temperature of the salmon should reach 145°F (63°C).
8. 8Remove the baking sheet from the oven and serve the salmon and asparagus immediately.

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