Good Lifestyle

Salmon and asparagus are always big grilled set, but this baked salmonRecipe is even more suitable forKeto diet Followers because it adds a more delicious fat with omega-3 fatty acids found naturally in salmon. The hint of lemon in the Mayo base is also delicious on asparagus.

While olive oil is a natural twinning for salmon, this recipe adds grease and flavor from another source: butter. Foods rich in fat are an essential part of the Keto diet and butter adds a lot of fat (not to mention delicious flavor) to this meal. Combined with a mayonnaise filling, this meal is as rich and decading as its health.

In addition, this Keto dinner requires only about 10 minutes of practical time. All you have to do is cut the ends of the asparagus, melt the butter and let everything cook on a sheet sheet when you put the bandage together. If you are looking for a new roundtrip dinner, this baked salmon recipe has covered you.

Nutrition:586 calories, 52 g of grease (16 g saturated), 721 mg of sodium, 3 g of fiber, 3 g of sugar, 26 g protein

Made 2 servings

Ingredients

3 c.
2 fresh salmon fillets of 4 oz, skin
1/2 lb of fresh asparagus, cut
1/4 c.
1/8 c. Trette pepper black
1/3 mug of mayonnaise
1 tablespoon of chopped green onion
2 c. Fresh chopped flat parsley
1/4 TSP Peel of lemon finely shredded
1 C. Lemon juice

How to do it

1. To melt the butter. Preheat the oven to 400 ° F. In a saucepan, mix the butter on the middle.
2. Prepare salmon. Place the salmon, the skin down, on one side of a pastry plate. Add asparagus on the other side of the pastry plate. Drizzle of melted butter on salmon and asparagus; Sprinkle with salt and pepper. Cook for 12 to 15 minutes or until the salmon is cooked and flakes easily with a fork and asparagus are tender.
3. Make the trim. In a small bowl, mix the mayonnaise, green onion, parsley, lemon zest and lemon juice. Serve with roasted salmon and asparagus. If desired, above with additional parsley.

Eatingadvice

Cut the wooded ends of the asparagus before adding spears to the pan. Cook until tending but not pasty.

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