Cookwith

Name: Lemon-Herb Seared Salmon with Roasted Asparagus & Garlic Aioli
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (6 oz each); 1 bunch asparagus, trimmed; 2 tbsp olive oil, divided; 1 tsp sea salt, divided; 1/2 tsp freshly ground black pepper, divided; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 2 cloves garlic, minced; 1/4 cup mayonnaise (full-fat, no sugar added); 1 tsp Dijon mustard; 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; Lemon wedges, for serving

Lemon-Herb Seared Salmon with Roasted Asparagus & Garlic Aioli

HoneyedWhisk7419

This keto-friendly dinner brings bright, fresh flavors to your table with minimal effort and maximum impact. Wild salmon is seared to golden perfection, and paired with oven-roasted asparagus for a crisp, vibrant side. The star is a zesty lemon-herb aioli—rich but perfectly balanced with fresh herbs and a squeeze of acid to cut through the richness of the fish. Inspired by the principle of balancing salt, fat, acid, and heat, this meal delivers a harmonious plate with contrasting textures and flavors. Ideal for a clear, cool Nova Scotia evening, it feels indulgent but fits perfectly into your keto lifestyle.

Ingredients

Instructions

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or foil.
Toss asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer on the prepared baking sheet.
Roast asparagus for 12-15 minutes, until crisp-tender and lightly browned.
While asparagus roasts, pat salmon fillets dry and season both sides with remaining salt and pepper. Sprinkle lemon zest over the top.
Heat remaining 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add salmon, skin-side down if applicable. Sear for 4-5 minutes, flip, and cook another 2-3 minutes until just cooked through.
While salmon cooks, make quick aioli: In a small bowl, whisk together mayonnaise, Dijon, minced garlic, lemon juice, parsley, and dill. Taste and adjust salt or lemon juice as desired.
Plate roasted asparagus and top with seared salmon. Drizzle a generous spoonful of garlic lemon-herb aioli over the salmon. Serve with extra lemon wedges.