Brown Butter Garlic Salmon with Lemon Asparagus
If there is one technique that instantly elevates a simple keto weeknight meal to restaurant-quality status, it is browning butter. The 'beurre noisette' transforms regular grass-fed butter into a nutty, aromatic, liquid gold that pairs perfectly with the richness of Atlantic salmon. As a keto expert, I cannot recommend this dish enough; it is packed with heart-healthy Omega-3 fatty acids and high-quality protein, keeping you satiated and in fat-burning mode. The addition of lemon asparagus provides a bright, acidic contrast and essential fiber without spiking your blood sugar. Best of all? This entire meal comes together in one pan in under 25 minutes.
The Masterplan
Pat the salmon fillets dry with a paper towel. This is crucial for getting a good sear. Season generously with salt and pepper on both sides.
Heat the olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, place the salmon fillets skin-side down. Press down gently with a spatula for 10 seconds to prevent curling.
Cook the salmon for 4-5 minutes until the skin is crispy and the flesh turns opaque halfway up. Flip carefully and cook for another 2-3 minutes, or until your desired doneness is reached. Remove salmon from the pan and set aside on a warm plate.
Reduce the heat to medium. Add the butter to the same skillet. Allow it to melt and foam. Swirl the pan occasionally until the milk solids turn golden brown and the butter smells nutty (about 2-3 minutes). Watch closely so it doesn't burn.
Add the minced garlic and red pepper flakes to the brown butter, sautéing for 30 seconds until fragrant.
Add the asparagus to the skillet, tossing to coat in the brown butter garlic sauce. Cook for 3-5 minutes until tender-crisp. Squeeze the fresh lemon juice over the asparagus.
Return the salmon to the skillet just to warm through and spoon the brown butter sauce over the fillets.
Garnish with fresh parsley and lemon slices. Serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Pat the salmon fillets dry with a paper towel. This is crucial for getting a good sear. Season generously with salt and pepper on both sides.
Heat the olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, place the salmon fillets skin-side down. Press down gently with a spatula for 10 seconds to prevent curling.
Cook the salmon for 4-5 minutes until the skin is crispy and the flesh turns opaque halfway up. Flip carefully and cook for another 2-3 minutes, or until your desired doneness is reached. Remove salmon from the pan and set aside on a warm plate.
Reduce the heat to medium. Add the butter to the same skillet. Allow it to melt and foam. Swirl the pan occasionally until the milk solids turn golden brown and the butter smells nutty (about 2-3 minutes). Watch closely so it doesn't burn.
Add the minced garlic and red pepper flakes to the brown butter, sautéing for 30 seconds until fragrant.
Add the asparagus to the skillet, tossing to coat in the brown butter garlic sauce. Cook for 3-5 minutes until tender-crisp. Squeeze the fresh lemon juice over the asparagus.
Return the salmon to the skillet just to warm through and spoon the brown butter sauce over the fillets.
Garnish with fresh parsley and lemon slices. Serve immediately.