Low-carb oven-baked asparagus and wild salmon parcels

Low-carb oven-baked asparagus and wild salmon parcels: tender wild salmon with green asparagus, lemon, dill, butter and olive oil – aromatic, light and easy.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 32 g
• Fat: 18 g
• Carbs: 6 g

Ingredients

• 1 wild salmon fillet (150-200g)
• 1/2 bunch of green asparagus
• 3 slices of unwaxed lemon
• 1 tbsp butter
• 1 sprig of fresh dill
• Salt
• 1 tsp olive oil

Method

You’ll need: oven · baking tray

1. Preheat the oven to 200 °C (180 °C fan). Wash the green asparagus and snap off the woody ends.
2. Lay a piece of baking paper on top of some foil. Spread the asparagus in the middle, season with salt and drizzle with olive oil.
3. Place the wild salmon fillet on the asparagus. Season with salt and top with the lemon slices, butter and fresh dill.
4. First fold the baking paper over the fish and asparagus, then seal the foil tightly around it. Put the parcel on a baking tray and cook in the oven at 200 °C for 15–20 min, until the salmon is just cooked through.
5. Take the parcel out of the oven and leave to rest briefly. Open it carefully, as hot steam will escape.
6. Serve straight from the paper or slide everything onto a plate. The juices from the lemon, butter and fish are lovely spooned over the asparagus.

Good to know

An oven parcel like this does almost everything by itself. Everything stays juicy inside, there's hardly any washing-up, and you end up with a really elegant dinner.

Swaps

Wild salmon fillet → Arctic char fillet (mild, similarly tender, also contains omega-3) Butter → ghee (buttery, good for high heat) Unwaxed lemon → lime (fresh flavour, goes really well with fish) Olive oil → avocado oil (mild, heat-stable, not a seed oil)

Allergens

Contains fish, and milk from the butter. Suitable for children if you remove the bones carefully, and during pregnancy fully cooked salmon is the usual safe choice.

Frequently asked questions

Which omega-3 fatty acids are in wild salmon?

Wild salmon mainly contains EPA and DHA. Levels vary depending on where it was caught, the season and the fat content of the fish.

What's special about green asparagus, nutritionally?

Green asparagus provides folate, vitamin K, potassium and fibre. Compared with white asparagus, it often has a stronger flavour and is usually used unpeeled.

Is the lemon in this oven dish just for flavour?

Mainly for freshness and acidity, but it also brings vitamin C and various plant compounds. Some of these are sensitive to heat, so not all of them survive cooking.

Is dill more than just a garnish?

Dill contains small amounts of essential oils and plant compounds. In the kitchen, it's mainly about its fresh aroma, which goes especially well with fish and lemon.

Why does asparagus not suit everyone?

That can be down to the fibre and certain carbohydrates, which people tolerate differently. If you have sensitive digestion, a moderate portion is often more pleasant.