# Lemon salmon and asparagus 4 adult servings · US measures · keto · 8 min active per base batch · 20–25 min Lemon salmon with asparagus and garlic. No mid-cook action; remove fish and asparagus separately at their endpoints. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Preheat both air fryers to 390°F. Start both baskets together; remove each component at its own endpoint.
Use uncrowded baskets with room for the full batch; keep 1-inch-thick salmon fillets apart and medium asparagus out of a dense pile.
680g Skin-on salmon filletsraw, thawed; individual fillets about 1 inch thick · Choose individual fillets about 170 g (6 oz) each, keeping the stated thickness.	Pat thawed, 1-inch-thick salmon fillets dry.	Rub dry salmon with oil, garlic, salt, pepper and zest. Then: Salmon basket: skin-side down with gaps; air fry at 390°F for 10–14 min, check at 10 min; reach 145°F.	Plate salmon and asparagus separately; finish both with lemon juice and hemp.
14g Olive oilas purchased · Half to asparagus; half to salmon.
2g Garlic powderDivide equally.
2g Fine saltUse the proportional split described in the method.
to taste Black pepper
2g Lemon zestfinely grated · Use finely grated zest.
454g Asparagustrimmed, medium stalks	Toss trimmed, medium asparagus with oil, garlic and salt. Then: Asparagus basket: spread without a dense pile; air fry at 390°F for 7–10 min, check at 7 min; remove when ready.
14g Olive oilas purchased · Half to asparagus; half to salmon.
2g Garlic powderDivide equally.
2g Fine saltUse the proportional split described in the method.
30g Lemon juiceunsweetened
20g Hemp heartshulled · Use hulled hemp hearts in the measured portion.

## Ingredients - 680g Skin-on salmon fillets — raw, thawed; individual fillets about 1 inch thick. Choose individual fillets about 170 g (6 oz) each, keeping the stated thickness. - 454g Asparagus — trimmed, medium stalks - 27g Olive oil — as purchased. Half to asparagus; half to salmon. - 3g Garlic powder. Divide equally. - 3g Fine salt. Use the proportional split described in the method. - to taste Black pepper - 2g Lemon zest — finely grated. Use finely grated zest. - 30g Lemon juice — unsweetened - 20g Hemp hearts — hulled. Use hulled hemp hearts in the measured portion. ## Equipment - Two air fryers with room for four fillets in one basket and 454 g asparagus in the other - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Preheat both fryers to 390°F. Toss asparagus with half the oil, half the garlic, and half the salt. Spread in one basket without a dense pile. 2. **Cook.** Pat salmon dry. Rub with remaining oil, garlic, salt, pepper, and zest. Put skin-side down in the other basket with gaps between fillets. Start both together. 3. **Finish.** Check asparagus at 7 minutes; medium stalks usually need 7–10. Check salmon at 10 minutes; allow 10–14 to reach 145°F. Remove each when ready. Finish with lemon juice and hemp. ## Attention timeline - Preheat and load: 6–8 min. Toss and load separate baskets; preheat overlaps prep. - Air fry together: 7–14 min. Check asparagus at 7 min and salmon at 10 min; remove each separately. - Finish: 2 min. Check fish at 145°F; add lemon and hemp. Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity Lemon brightens the salmon; hemp adds a mild nutty finish without another cooking step. - Thin asparagus needs an earlier check. - Keep the fillets skin-side down and apart. If either basket cannot hold its full batch, use two half-sheet pans at 425°F: fish about 12–18 min, asparagus 10–15 min; allow 25–35 min total. ## Nutrition per serving Calories: 468 kcal; protein: 39.0 g; total carbs: 6.0 g; fiber: 2.7 g; net carbs: 3.3 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: fish. Check product labels and cross-contact. ## First-cook checks and limits - Basket fit and actual thickness can change the time; first cook has not been kitchen-tested. - Check every packaged ingredient label for additional allergens; this data is not an allergy guarantee. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [USDA FoodData Central source data](https://fdc.nal.usda.gov/download-datasets/) - [FoodSafety.gov safe minimum temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [Instant Pot salmon and asparagus example](https://instantpot.com/blogs/recipes/super-easy-roast-salmon-and-asparagus) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/lemon-salmon-and-asparagus/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.