Ingredients (one serving):
1 serving Fillets (113 grams)
1 1/2 cloves, minced Garlic (4.5 grams)
2 tbsp Parsley (7.5 grams)
2 tbsp chopped Chives (6 grams)
0.0088 lb Asparagus (4 grams)
1/4 fruit without seeds Lemons (27 grams)
2 1/2 tbsp Parmesan cheese (12.5 grams)
1/16 tsp Lemon Pepper Seasoning (0.25 grams)
1/2 tbspn Extra Virgin Olive Oil (7.5 grams)
Directions (4 servings):
1. Preheat oven to 400, line baking sheet with tin foil. Chop rough ends off of asparagus, I generally cut about 2 inches off the ends. Drizzle with olive oil liberally. I like to roll the asparagus around to evenly coat them. Sprinkle with salt and pepper. Bake for 20-25 minutes, or until the green color is increased, and asparagus slightly bends when lifted with a fork.
2. Place salmon skin side down, side by side & grate with lemon pepper. Slice lemon into thin slices, you'll need about 8. Place lemons on top of salmon. Lift ends of tin foil around the salmon creating a "tent". Bake for 10 minutes. While salmon is baking combine minced garlic, chopped parsley, chives, and parmesan to a mixing bowl. Remove salmon from oven and unwrap. Remove lemons and top with parmesan mixture. Leave uncovered and cook for additional 5-10 minutes. Salmon should be light in color all the way through.
3. 1 serving is 1 fillet with about 8-10 asparagus spears.
Macros Per Serving: 267 Calories • 7g Carbs (1.9g Fiber) • 15.2g Fat • 27.7g Protein
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