Keto Salmon with Avocado Dill Cream and Lemon-Butter Asparagus

Instructions

1. 1

   1. Take the cream cheese out of the refrigerator so it can soften. Pat the salmon fillets dry with paper towels and season both sides with 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and the smoked paprika.

2. 2

   2. In a blender or food processor, combine the avocado, cream cheese, heavy cream, 2 tbsp (30 ml) lime juice, 1 garlic clove, 2 tbsp fresh dill, a pinch of salt, and a pinch of pepper. Blend until smooth and creamy. Set aside.

3. 3

   3. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tbsp (15 ml) olive oil. Place the salmon skin-side down and cook for 5 to 6 minutes, pressing gently at the beginning so the skin stays flat.

4. 4

   4. Flip the salmon and add 1 tbsp (15 g) butter to the skillet. Cook for 2 to 4 minutes more, lightly basting the fillets with the melted butter, until just cooked in the center. If you prefer to finish it in the oven, transfer it to a preheated oven at 400°F / 200°C for 3 to 4 minutes. Remove and rest for 2 minutes.

5. 5

   5. While the salmon rests, heat another skillet over medium heat. Add 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Add the asparagus and cook for 4 minutes, stirring occasionally.

6. 6

   6. Add 1 minced garlic clove, the lemon zest, lemon juice, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper to the asparagus. Cook 2 to 3 minutes more, until tender-crisp.

7. 7

   7. Taste the avocado cream and adjust with more salt or pepper if needed. If it is too thick, add 1 to 2 additional tsp of heavy cream and blend or stir.

8. 8

   8. Spoon a layer of avocado cream onto each plate, place a salmon fillet on top, and serve with the lemon-butter asparagus. Finish with the remaining dill over the top.