Low Carb/Keto, Seafood & FishSharon LaFleursalmon, asparagus, low carb, ketoComment

Barbara's Salmon and Asparagus with Chive Drizzle

Low Carb/Keto, Seafood & FishSharon LaFleursalmon, asparagus, low carb, ketoComment
Barbara's Salmon and Asparagus with Chive Drizzle

Several years ago I led a demo at our local Whole Foods. The idea was for participants to hunt and gather a few key ingredients based on their appeal at the moment. Then I made a recipe from one of the selections and subsequently a recipe based on each person’s list.

Our friend, Barbara chose King salmon and asparagus. This is the recipe I created for her. It’s a lovely combination that’s easy to make. I hope you’ll try it!

Barbara's Salmon and Asparagus with Chive Drizzle

Barbara's Salmon and Asparagus with Chive Drizzle
Yield: 2
Author:

Simple and elegant, this salmon and asparagus dish is easy for after work and makes a fine meal for company.

Ingredients

  • 2 tsp. olive oil or ghee or coconut oil
  • 12 oz. salmon cut in two pieces
  • 1 bunch asparagus ends trimmed
  • 1 lemon cut into wedges
  • 4 oz. crème fraîche
  • 1 tsp. horseradish
  • 2 tbsp. chives minced
  • salt, pepper, cayenne to taste

Instructions

  1. Preheat oven to 350 degrees F. Spread oil on rimmed baking sheet large enough for salmon, lemon and asparagus to be in one layer, covering the whole surface. Place salmon, skin side down, on one side and asparagus on the other. Place 2-3 lemon wedges around the fish and vegetables. Season with salt, pepper and cayenne. Cover with aluminum foil and seal. Roast for 15 minutes.
  2. Check for doneness. This varies greatly for individual liking and oven differences. When either the salmon or asparagus are cooked to preference, remove them to a foil-covered plate. Return baking sheet to the oven and continue to cook until done. Check every 5 minutes so nothing will overcook.
  3. While the salmon and asparagus are roasting, add crème fraîche, horseradish, salt, pepper and cayenne to a small bowl. Set aside a little of the chives for garnish and mix the remainder of the chives into the sauce.
  4. When salmon and asparagus are finished, squeeze one of the roasted lemon wedges into the sauce. Taste for seasoning and add additional salt, pepper, cayenne, lemon juice and/horseradish. Drizzle the sauce on the salmon and asparagus. Serve.

Nutrition Facts

Calories

457

Fat (grams)

27 g

Carbs (grams)

17 g

Fiber (grams)

7 g

Net carbs

11 g

Sugar (grams)

8 g

Protein (grams)

41 g
Did you make this recipe?
Tag @louisianasupperclub on instagram and hashtag itlouisianasupperclub