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Salmon with Tomatoes and Asparagus

Salmon with Tomatoes and Asparagus
20 MINUTES
This mouth-watering ketogenic recipe is sure to satisfy your taste buds. A succulent piece of salmon is cooked to perfection and topped off with savoury tomatoes and crisp asparagus. The flavours complement each other perfectly, with the fresh and juicy tomatoes adding a tangy flavour that balances out the rich taste of the salmon. Paired with the earthy taste of asparagus, this dish is not only delicious but also incredibly healthy. Whether you're new to the Keto diet or are an experienced enthusiast, this recipe is sure to become a go-to favourite in your kitchen.
Ingredients:
 
50g Asparagus
 
70g Cherry Tomatoes
 
120g Salmon Fillet
 
1 clove Garlic Cloves
 
2 pinches Salt
 
2 pinches Ground Black Pepper
 
1 tbsp Lemon Juice
 
1.5 tbsp Greek Yoghurt
 
2 tbsp Olive Oil
 
1 tsp Dill
Nutritional Information
588
Calories
12g
Carbs
48g
Fat
29g
Protein
Instructions:
1.

Preheat an oven to 425°F/220°C

Line a baking sheet with baking paper

2.

Place the salmon, skin side down, on one side of the baking sheet, and season with a pinch of salt and a pinch of ground black pepper

Add asparagus to the other side of the baking sheet

Drizzle with half of the olive oil over salmon and asparagus

Bake for about 12-15 min (cooking time depends on the thickness of the salmon) or until the salmon is cooked through, and the asparagus is tender

3.

Meanwhile, in a small bowl mix together the remaining olive oil, Greek yoghurt, garlic, lemon juice, salt, and ground black pepper

4.

Serve baked salmon and asparagus on a plate with cherry tomatoes

Drizzle with the Greek yoghurt dip and garnish with dill

Enjoy!