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Baked Salmon with Lemon Butter & Green Asparagus – plated and served
Low CarbHigh ProteinDinnerSummerFor 1 & 2International

Baked Salmon with Lemon Butter & Green Asparagus

Tender pink baked salmon with frothy lemon butter, a 30-minute dish that tastes like a restaurant meal.

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Preparation
10 min
Cook/bake time
18 min
Total
28 min
Difficulty
Easy
Calories
735 kcal
Servings
2
Prep
10 min
Cooking & baking
18 min

Tender pink baked salmon with frothy lemon butter, a 30-minute dish that tastes like a restaurant meal. Cooked at a gentle temperature, the salmon remains translucent and juicy, while the green asparagus roasts on the same baking sheet. Minimal washing up, maximum enjoyment.

Why this works

Fish protein coagulates between 45 and 50 °C, much earlier than meat protein. At a gentle oven temperature, the salmon slowly rises through this window and remains translucent in the center; at 220 °C, the outer layer would be dry before the core is cooked. The white coagulate that sometimes leaks out is albumin, and it appears exactly when it gets too hot.

Step-by-step instructions

Conventional · 180 °Cor Fan 160 °C

  1. Preparation

    Preheat the oven to 180 °C top and bottom heat so that it is really up to temperature later. Peel the green asparagus thinly in the lower third, because it is often woody there, and simply break off the hard ends. The tough piece ends quite automatically at the point where the asparagus breaks by itself.

  2. Prepare the baking sheet

    Distribute the asparagus on a baking sheet, pour olive oil, salt, and pepper over it, and turn it with your hands until all the spears are shiny. Pat the salmon dry all over, which is important so that the skin becomes crispy later instead of steaming. Season it and place the fillets skin side down between the asparagus.

  3. Cooking

    Slide the baking sheet into the oven and cook everything for 16 to 18 minutes. The salmon is perfect when it is still slightly translucent inside, the core temperature is then around 52 °C. You can safely check a little too early rather than too late here, because it will continue to cook on its own.

  4. Froth the lemon butter

    Let the butter froth up with the chopped garlic in a small saucepan until it sizzles quietly and smells wonderfully nutty. Now stir in the lemon juice and zest, and add the fresh dill. This warm, frothy sauce is the secret that turns the dish into a little restaurant experience.

  5. Serving

    Arrange the salmon and asparagus next to each other on preheated plates and pour the warm lemon butter generously over both. A final pinch of dill on top, and a dish is on the table that looks much more elaborate than it was. Enjoy your meal!

Our best tips

  • Take the salmon out of the fridge 15 minutes before cooking, so it cooks more evenly.
  • Translucent is intentional: at a core temperature of 52 to 54 °C, salmon is perfectly juicy.
  • Baked potatoes or cauliflower puree go well with this if you want to keep it low carb.

Tasty variations

With honey mustard crust

Brush the salmon with 1 tablespoon of honey and 1 tablespoon of mustard before cooking.

Asian

Replace the lemon butter with a glaze made of soy sauce, sesame oil, and ginger.

Nutrition facts

Per serving (1 portion)
Calories735 kcal
Protein37 g
Carbohydrates7 g
– of which sugar6 g
Fat60 g
Fiber5 g

Where the 735 kcal come from

per serving
Calculated from the ingredients – how we do it

We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:

  • Reference values per 100 g – for the raw ingredient, exactly as listed.
  • Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
  • Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
  • Anything listed without a quantity – “salt and pepper” – is not counted.

A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.

How we calculate nutrition →

Frequently asked questions

How do I know when the salmon is cooked?

It can be divided into flakes with a fork, but is still slightly darker and translucent inside. If it is cooked completely light pink, it quickly becomes dry.

Can I use frozen salmon?

Yes, thaw it overnight in the fridge and pat it very dry. The cooking time remains the same.

Is the dish low carb?

Yes, with only approx. 6 g of carbohydrates per portion, it fits perfectly into a low-carb diet.

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