Keto recipe / 001
Crispy salmon lemon-dill butter
Crackling skin, a bright pan butter, and asparagus—all in one skillet, about 5g net carbs per serving.
A keto dinner that earns the butter.
The trick is sequence: dry skin, hot pan, one confident flip. The salmon rests while its browned bits become lemon-dill butter, so the sauce tastes built—not poured on.
Asparagus keeps the plate complete without a starch substitute. It is dinner, not a workaround.
Mise en place
Ingredients
Check off ingredients as you prep.
One pan / five moves
The method
Read once before the pan gets hot, then use each 10-second visual cue beside the written step. From the first sizzle onward, the recipe moves quickly. For 4 or 6 servings, use a larger skillet or cook in batches, allowing extra time. The ingredient selector scales quantities; divide them using the proportions in each step.
Dry hard. Season simply.
5 minutesPat the salmon dry on every side, especially the skin. Season with two thirds of the measured salt and all the pepper. Toss the asparagus with half the olive oil and the remaining salt.
AI visual cue / step 01Build the crust.
7 minutesHeat a heavy skillet over medium-high. Add the remaining oil, then place the salmon skin-side down. Press each fillet for 20 seconds so the skin stays flat. Cook, undisturbed, until the skin is deeply crisp and the salmon is mostly opaque up the sides.
AI visual cue / step 02Flip once. Blister the greens.
5 minutesFlip the salmon and move it to one side. Add the asparagus and lemon halves, cut-side down. Cook until the asparagus is bright and blistered and the salmon reaches 145°F at its thickest point. Transfer the salmon and asparagus to a warm plate.
AI visual cue / step 03Make the pan butter.
3 minutesLower the heat. Add the butter, garlic, and capers. Swirl until foamy and fragrant, about 45 seconds. Squeeze in half of the charred lemon pieces, remove the pan from the heat, and stir in the dill.
AI visual cue / step 04Sauce, then serve.
1 minutePlate the salmon skin-side up so it stays crisp. Spoon the lemon-dill butter around and partly over the fish. Serve immediately with the asparagus and remaining charred lemon.
AI visual cue / step 05
Food-safety checkCook fin fish to 145°F at the thickest point, or until the flesh is opaque and separates easily with a fork.
Per serving
Macro ledger
Estimates assume one 6-ounce salmon fillet, half the asparagus, and half the pan sauce. Brands, trimming, and sauce left in the pan will change the final values.