Delicious Salmon & Asparagus with Lemon Cream Caper Sauce (keto-friendly meal)

I’ve made this keto-friendly meal a bunch of times. It’s super easy to make and impresses everyone who tries it.

I always use Salmon as the protein, but I’ve used different veggies, different types of capers, cut the asparagus stalks or left them long, and made my salmon seared, with the skin on or off.

No matter how I’ve made it, no matter how the end product looks, whether I put it in a bowl, paper plate, or my favorite dish, it ALWAYS comes out delicious.

Watch the video or skip straight to the Recipe below

Ingredients

Salmon & Veggies

• 1 Salmon fillet, about 5-6 oz
• 2 cups asparagus, trimmed
• or substitute your favorite veggie
• 2 tablespoons butter
• 1 Tsp Dill, sprinkled over salmon
• Salt and pepper, to taste

Lemon Cream Caper Sauce

• 4 TBL heavy cream (not low fat)
• 2 TBL butter (not margarine)
• ¼ cup diced red onion or scallions
• 2 Tsp garlic, minced
• 2-4oz Capers or Caper Berries – as much as you see fit
• 2 TBL lemon juice
• 1 Tsp Lemon Zest (fresh or dried)
• 1 TBL Dill
• 1 TBL Parsley
• Salt and pepper, to taste

Directions

Step 1: Cook the Asparagus

Trim the woody ends off your asparagus.

You can sauté, grill, or air-fry them, depending on your mood and how many dishes you feel like washing.

If sautéing:

Melt 1 tablespoon butter in a skillet over medium heat. Add garlic and cook until fragrant.

Add asparagus and season with salt and pepper for 4-5 minutes tossing a few times.

Add a splash of water if you want softer asparagus and cover for 4-5 minutes.

If you prefer more bite and color, skip the water and let them cook uncovered. My husband likes them soft and squishy, while I prefer them with a bit of snap still.

You can also throw them in the air fryer or on the grill. The same goes for broccoli or pretty much any vegetable that’s sitting in your fridge, judging you.

Plate the veggies or put on a serving dish once fully cooked. You can also cover with tinfoil to keep warm.

Step 2: Cook the Salmon

Season salmon with salt, pepper, and 1 teaspoon dill on both sides

In the same skillet, melt 1 tablespoon butter over medium heat.

Cook salmon about 3-4 minutes per side, depending on thickness and how done you like it.

I like mine with a good golden crust, but still tender inside, and if you can get the skin crispy… I leave it on. Totally your choice here.

Remove your cooked salmon from the pan and set aside.

Step 3: Make the Sauce

Now for the part that makes this dish special. Even if you aren’t known for your cooking skills, everyone will think you know what you’re doing in the kitchen or wonder if you ordered from a restaurant, had it delivered, then hid the containers in the trash.

Add 2 tablespoons of butter to the skillet.

Yes, extra butter. Trust the process.

Add red onion/scallions and cook until softened.

Stir in the garlic, lemon zest, lemon juice, and a little caper juice and the capers.

Let that simmer for about a minute.

Add dill and parsley and stir for a minute before adding the cream

Most keto-friendly meal recipes stop here. I don’t. Give me all the cream! I’m not a purist.

I let this sauce cook for about twice as long because I want it thicker, richer, and packed with flavor.

If it gets too thick, add a splash of water or a bit more lemon juice. Taste and adjust salt, pepper, or lemon as needed.

Serving your keto-friendly meal

Plate the vegetables first, top with salmon, then spoon that lemon cream caper sauce all over everything like the glutton you are.

This is one of those keto-friendly meals that tastes like you’re cheating on your diet, which is our favorite kind of meal.

And… If you have any leftovers, it’s even better the next day! Enjoy.

A keto-friendly meal that everyone will love

Tips, if you’re interested

We care about the quality of our Salmon and the rest of the ingredients we use. Sometimes we just pick what’s on sale if it’s not a big deal… like capers. You don’t find a ton of varieties in your local grocery store.

But the Protein. The Salmon.

We’ve eaten frozen, whatever’s cheapest at Costco, fresh from a farmers market, what we caught wild in the river on our friend’s boat, but, whenever possible and when the budget allows, we choose wild caught salmon.

The redder and leaner (less white fatty bits between meat), the healthier the fish is for you, as well as tastier. Do what works for your life and budget, though.