A simple two-ingredient-plus-butter dinner — ready in about 20 minutes.
10 minPrep
15 minCook
25 minTotal
2Servings
Nutrition (per serving)
317Calories
23gProtein
22gFat
7gTotal Carb
4gFiber
3gNet Carb
Ingredients (serves 2)
- 2 salmon fillets (3 oz / 85g each)
- 2 cups asparagus, trimmed
- 2 tbsp butter, melted
- Salt and pepper to taste
- Optional: lemon wedge
Instructions
- Preheat oven to 400°F (200°C).
- Arrange salmon and asparagus on a lined baking sheet.
- Drizzle both with melted butter, season with salt and pepper.
- Bake 12-15 minutes, until salmon flakes easily and asparagus is tender.
- Serve immediately, with lemon if using.
Substitutions
Swap asparagus for broccoli or zucchini using the same quantity — check our Keto Foods reference for the net-carb difference.
Storage
Refrigerate leftovers up to 2 days in an airtight container. Best reheated gently to avoid overcooking the salmon.
Recipe notes
Recipe developed from the listed ingredients and our published nutrition methodology — not a dish we’ve personally tested and photographed yet, which is why there’s no photo here. We’d rather say that plainly than use a stock image of a different dish.
Nutrition methodology: Calculated from USDA FoodData Central values for each ingredient (see our Keto Foods reference for the per-ingredient data), totaled and divided by servings, rounded to the nearest gram. Net carbs = total carbohydrate − fiber. Estimates, not laboratory-measured values.