Keto oven-baked salmon with asparagus

Keto oven-baked salmon with asparagus: a quick traybake with salmon fillets, green asparagus, lime, garlic and olive oil for easy low-carb cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 42 g
• Fat: 20 g
• Carbs: 8 g

Ingredients

• 2 salmon fillets
• 500g asparagus
• 1 unwaxed lime
• 1 tbsp olive oil
• 1 clove of garlic
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Arrange the green asparagus on one side of the tray.
2. Lay the salmon fillets on the free side. Cut part of the lime into thin slices and squeeze the rest.
3. Stir the lime juice, olive oil and crushed garlic into a marinade. Brush it evenly over the asparagus and salmon.
4. Season everything with salt and pepper. Lay the lime slices on the salmon.
5. Bake the tray in the oven at 200 °C for 12–15 min, until the asparagus is cooked but still has a slight bite and the salmon is tender and pale pink inside. In pregnancy, cook the salmon all the way through until it's no longer translucent in the centre.
6. Serve the baked salmon and asparagus straight from the tray. If you like, add a little more lime juice before serving.

Good to know

I especially like an oven dish like this on busy days. Little effort, lots of flavour, and in the end everything lands on the plate hot at the same time.

Swaps

Salmon → trout (similar protein content, also with omega-3 fatty acids) | Green asparagus → broccoli (more fibre and vitamin C) | Lime → lemon (similar nutrient profile, a little milder) | Olive oil → avocado oil (stable at high heat, with plenty of monounsaturated fatty acids)

Allergens

Contains fish as an allergen; usually well suited to children if the salmon is cooked all the way through and mildly seasoned; during pregnancy only use well-cooked fish.

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