Pan-Seared Salmon with Lemon Butter Sauce and Keto Vegetables

1.Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.

2.Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

3.Place the salmon fillets, skin-side down if using, into the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown.

4.Flip the salmon and sear for another 2-3 minutes for medium-rare, or longer to your desired doneness. Remove salmon from the skillet and set aside.

5.Reduce the skillet heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

6.If using, pour in the white wine (or broth) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.

7.Stir in the fresh lemon juice and chopped parsley. Season the sauce with salt and pepper to taste. Simmer for another minute until slightly thickened.

8.While the sauce is simmering, heat 1 tablespoon of olive oil in a separate skillet over medium-high heat.

9.Add the broccoli florets, asparagus, and zucchini to the skillet. Season with salt and pepper.

10.Sauté the vegetables for 5-7 minutes, or until tender-crisp and lightly browned.

11.To serve, place the sautéed keto vegetables on a plate. Top with the pan-seared salmon fillets. Spoon the warm lemon butter sauce generously over the salmon.