Keto Brown Butter Sage Salmon with Lemon Garlic Asparagus
If you think a gourmet dinner requires hours in the kitchen and a culinary degree, let this Brown Butter Sage Salmon change your mind. This dish is the epitome of 'low effort, high reward.' There is something magical that happens when butter passes the melting point and enters the browning stage—it develops a deep, nutty aroma that pairs perfectly with the earthy crispness of fried sage leaves. From a nutritional standpoint, this meal is a keto powerhouse. Salmon is one of the best sources of long-chain Omega-3 fatty acids, which are crucial for brain health and reducing inflammation. Paired with asparagus, a low-glycemic vegetable rich in fiber and vitamins A, C, and K, you have a complete meal that keeps your insulin levels stable and your taste buds dancing. Best of all? It comes together in one pan in under 20 minutes, making it perfect for busy weeknights where you refuse to compromise on flavor or your macros.
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.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, place the salmon 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. Flip carefully and cook for another 2-3 minutes, or until the salmon is cooked through and opaque. Remove the salmon from the pan and set aside on a warm plate.
In the same pan, reduce heat to medium. Add the remaining 3 tablespoons of butter. Swirl the pan occasionally. The butter will foam, then subside and turn a golden-brown amber color with a nutty aroma (about 2-3 minutes). Watch closely so it doesn't burn.
Immediately add the fresh sage leaves to the brown butter. Let them sizzle for 30 seconds until crisp. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the asparagus to the pan, tossing to coat in the brown butter, garlic, and sage mixture. Sauté for 3-5 minutes until tender-crisp.
Return the salmon to the pan just to reheat for a minute. Squeeze fresh lemon juice over the asparagus and salmon, and top with lemon zest.
Serve immediately, spooning the extra brown butter sauce and crispy sage leaves over the fillets.
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.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, place the salmon 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. Flip carefully and cook for another 2-3 minutes, or until the salmon is cooked through and opaque. Remove the salmon from the pan and set aside on a warm plate.
In the same pan, reduce heat to medium. Add the remaining 3 tablespoons of butter. Swirl the pan occasionally. The butter will foam, then subside and turn a golden-brown amber color with a nutty aroma (about 2-3 minutes). Watch closely so it doesn't burn.
Immediately add the fresh sage leaves to the brown butter. Let them sizzle for 30 seconds until crisp. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the asparagus to the pan, tossing to coat in the brown butter, garlic, and sage mixture. Sauté for 3-5 minutes until tender-crisp.
Return the salmon to the pan just to reheat for a minute. Squeeze fresh lemon juice over the asparagus and salmon, and top with lemon zest.
Serve immediately, spooning the extra brown butter sauce and crispy sage leaves over the fillets.