Pan-Seared Salmon with Garlic-Asparagus and Avocado Oil Drizzle

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Perfectly cooked salmon fillets paired with tender asparagus and a fragrant garlic sauce, finished with a luxurious avocado oil glaze for a satisfying keto meal. This American-inspired seafood recipe (low carb), ready in about 30 minutes, pairs salmon fillets, avocado oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the salmon fillets dry with paper towels and season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  3. Step 3: Place salmon skin-side down in the skillet and cook for 4-5 minutes until skin is golden and crispy, then flip and cook for 3-4 minutes more until opaque and flaky.
  4. Step 4: Remove salmon from skillet and set aside.
  5. Step 5: Add remaining 1 tbsp avocado oil and 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
  6. Step 6: Add 12 oz trimmed asparagus to the skillet, season with 1/4 tsp salt, and cook for 5-6 minutes, stirring occasionally, until tender-crisp and slightly charred at the edges.
  7. Step 7: Return salmon to the skillet, nestling it beside the asparagus, and arrange 1 sliced lemon around the dish.
  8. Step 8: Drizzle with an extra 1 tsp avocado oil and garnish with 2 tbsp chopped fresh dill before serving.

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