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Herb-Crusted Salmon with Asparagus and Lemon Butter
Herb-Crusted Salmon with Asparagus and Lemon Butter

Herb-Crusted Salmon with Asparagus and Lemon Butter
A sophisticated keto-friendly dinner featuring salmon with a fresh herb crust, served with tender asparagus and a rich lemon butter sauce.
Herb-Crusted Salmon with Asparagus and Lemon Butter

To provide a balanced meal with healthy fats and proteins, supporting muscle recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 200
    g
     salmon fillet
  • 150
    g
     asparagus
  • 30
    g
     butter
  • 1
    item
     lemon
  • 10
    g
     fresh parsley
  • 10
    g
     fresh dill
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Herb-Crusted Salmon with Asparagus and Lemon Butter
Instructions:
  1. Preheat the oven to 200°C.
  2. Chop parsley and dill finely. Mix with salt, pepper, and minced garlic.
  3. Brush salmon fillet with olive oil and press the herb mixture onto the top.
  4. Place salmon on a baking sheet lined with parchment paper.
  5. Trim asparagus and toss with olive oil, salt, and pepper. Arrange around the salmon.
  6. Bake for 15-20 minutes until salmon is cooked through and asparagus is tender.
  7. Melt butter in a small saucepan over low heat. Add lemon juice and zest.
  8. Drizzle lemon butter over the salmon and asparagus before serving.
Nutrition Per Serving 415 g Per 100g
Energy 598 kcal 144 kcal
Protein 40 g 9.6 g
Fibre 3 g 0.7 g
Salt 1 g 0.2 g
Sugar 2 g 0.5 g
Carbohydrates 8 g 1.9 g
Fat 48 g 11.6 g
  • 200
    g
     salmon fillet
  • 150
    g
     asparagus
  • 30
    g
     butter
  • 1
    item
     lemon
  • 10
    g
     fresh parsley
  • 10
    g
     fresh dill
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Chop parsley and dill finely. Mix with salt, pepper, and minced garlic.

Brush salmon fillet with olive oil and press the herb mixture onto the top.

Place salmon on a baking sheet lined with parchment paper.

Trim asparagus and toss with olive oil, salt, and pepper. Arrange around the salmon.

Bake for 15-20 minutes until salmon is cooked through and asparagus is tender.

Melt butter in a small saucepan over low heat. Add lemon juice and zest.

Drizzle lemon butter over the salmon and asparagus before serving.

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