Keto chili salmon with tomato and asparagus

Keto chili salmon with tomato and asparagus

Spice up your life with this elegant and festive chili salmon. Paired with bright veggies and a drizzle of browned butter, this keto dish looks as good as it tastes. Dazzle with color and flavor on your plates tonight!

Keto chili salmon with tomato and asparagus

Spice up your life with this elegant and festive chili salmon. Paired with bright veggies and a drizzle of browned butter, this keto dish looks as good as it tastes. Dazzle with color and flavor on your plates tonight!
USMetric
4 servingservings

Ingredients

  • 1¼ lbs 550 g salmon in portion pieces
  • 5 oz. 150 g butter
  • 2 tsp 2 tsp sambal oelek or chili paste
  • 1¼ lbs 550 g green asparagus
  • 5 oz. 150 g cherry tomatoes
  • 2 tbsp 2 tbsp olive oil
  • 2 tbsp 2 tbsp almonds, flaked or chopped
  • 2 tbsp 2 tbsp fresh thyme or fresh parsley
  • salt

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Start with melting butter over medium heat. Heat until it gets a nutty scent and turns a nice toasty-brown color. Stir occasionally and make sure it doesn't burn. Set aside but keep warm.
  2. Brush or thinly spread sambal oelek (or chili paste) all over the salmon. If you're using chili paste, dilute with water or oil, so it doesn't overpower the dish. Salt generously.
  3. Fry for a few minutes on each side in a hot and spacious pan with a little olive oil.
  4. Cut the asparagus into 3-4 pieces and slice the tomatoes in half. Fry for a few minutes in a pan with a little oil. Salt and pepper to taste.
  5. Serve the salmon on a bed of vegetables with a few sprigs of any fresh herb, freshly roasted almonds and a splash of browned butter.

Tip!

56-60°C (130-140°F) degrees is just the right internal temperature if you want to have the salmon juicy yet a bit more rare on the inside. (Note that the USDA recommends 145°F as a safe internal temperature for fish.)

For best results, the fish should be room temperature when you begin cooking it.

When you're browning the butter, try using a pan with a light-colored bottom so you can keep track of the color easily.

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9 comments

  1. Mrs Baguley
    What's the pan with the melted butter (at number 1) for? You don't return to it in the remainder of your method?
  2. Lucy
    You add the chilie paste to it and then spread it over the Salmon before frying.
  3. Rebecca
    It gets drizzled over the salmon when it's done. See the note about serving with browned butter in the last step.
  4. Jean
    Got some salmon left over? It makes a scrumptious salad! Crumble the cold cooked salmon over some greens (I used greenleaf lettuce and baby spinach); add a TBSP of chopped red onion, 1/2 avocado cut into chunks, 3-4 kosher dill slices cut up (trust me - this taste is great with salmon); drizzle a little olive oil over all, then squeeze some fresh lime juice on top. Finish with a TBSP of pumpkin seeds and some freshly ground pepper. Oh my!! It it is totally delicious!!
  5. Mariana Perez
    can you sub salmon with chicken?
    Reply: #6
  6. Kristin Parker Team Diet Doctor
    This recipe has not been tested with chicken in place of salmon, but it should work. You will end up with different protein/fat ratios.
  7. Jessie
    The sambal oelek seemed to come off the salmon during frying so there was no flavour on the salmon. Is there any trick to avoid that?
  8. Ally
    Are green beans a good substitute for asparagus? It's out of season here and hard to find /very expensive!
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    Are green beans a good substitute for asparagus? It's out of season here and hard to find /very expensive!

    Green beans tend to be higher carb than asparagus. You can see our visual guide to vegetables here to help make informed choices about substitutes.
    https://www.dietdoctor.com/low-carb/keto/visual-guides

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