Keto Baked Juicy Salmon with Sautéed Leek and Asparagus
- 1 lb. salmon fillet
- 6 tablespoons extra virgin olive
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic
- ½ cup chopped leek
- ½ cup chopped asparagus
- ½ teaspoon pepper
- ½ teaspoon ginger
- Preheat an oven to 400°F (204°C) and prepare a baking tray. Set aside.
- Drizzle lemon juice over the salmon fillet then brush with extra virgin olive oil.
- Wrap the salmon fillet with aluminum foil then place on the baking tray.
- Place the baking tray in the oven and bake for approximately 10 minutes.
- After 10 minutes, take the baking tray out of the oven and unwrap the aluminum foil.
- Return the salmon back to the oven and bake again for another 10 minutes or until the salmon is lightly golden brown.
- In the meantime, preheat a saucepan over medium heat and pour olive oil into the saucepan.
- Once the oil is hot, stir in minced garlic then sauté until lightly golden brown.
- Next, add chopped leek and asparagus to the saucepan then season with pepper and ginger. Stir occasionally and cook until the vegetables are wilted.
- Transfer the sautéed vegetables to a serving dish then wait until the baked salmon is ready.
- When the salmon is done, take it out of the oven and place on the top of the vegetables.
- Serve and enjoy!
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