“Keto Nordic Salmon Medallions with Lemon Dill Cream Sauce & Roasted Asparagus”

Allergens

Fish, Dairy

Ingredients

• 4 (6 oz) salmon medallions
• 1 lb fresh asparagus, trimmed
• 1 cup heavy cream
• 2 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 4 tbsp butter, divided
• Salt and pepper to taste
• Olive oil for brushing
• Lemon wedges (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Season salmon medallions with salt and pepper. In a medium saucepan, combine heavy cream, lemon juice, minced garlic, and half of the chopped dill. Bring to a simmer over medium heat. Cook until slightly thickened, about 5 minutes. Remove from heat and whisk in 3 tablespoons of butter. Set aside. Brush asparagus with olive oil and season with salt and pepper. Spread them out on a baking sheet and roast for 12 14 minutes or until tender. In a large nonstick skillet, melt the remaining 1 tablespoon of butter over medium heat. Add salmon medallions and cook for 3 4 minutes per side or until cooked through. To plate, place roasted asparagus on individual plates and top with salmon medallions. Spoon the Lemon Dill Cream Sauce over the salmon and garnish with lemon wedges and remaining chopped dill.

Chef’s Insight

To enhance the aroma, add a few drops of lemon essential oil into the cream sauce.

Notes

Adjust the seasoning as needed to suit your taste preferences.