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Keto Salmon and Veggies Wrapped in Bacon
Salmon wrapped in crispy bacon? Yes, please! You almost have a full meal here, with bright green asparagus stacked high on top of each seasoned salmon filet. The great part here is the bacon naturally tenderizes and seasons the veggies it’s wrapped over. A light salad or bowl of keto soup would be very delicious and filling alongside this meal.
How to Make It
Step 1
Start by blanching whole asparagus spears (approx. 4 spears per serving). They should be bright green and just tender enough to pierce with a fork. Once the asparagus have cooled in an ice bath, cut the spears into halves. You may keep the heads or cut them off – your choice.
Step 2
Preheat an oven to 375 degrees. Line a sheet tray with parchment paper. Arrange sections of 4 strips of bacon per serving, leaving about ½-inch of space between each strip. Lay a 4oz salmon filet across the center of each portion of bacon, as pictured.
Step 3
Sprinkle the salt, pepper, curry powder, garlic, and ginger over the salmon. Then, drizzle a ½ teaspoon olive oil across each salmon filet. On top of each salmon filet, arrange the equivalent of 8 cut pieces asparagus and about 4 halves of grape tomatoes.
Step 4
Pick up the ends of the bacon strips and pull them over the tops of the veggies, criss crossing the bacon so they don’t pop up during baking.
Step 5
Bake the tray of wrapped salmon for 35 minutes. If your bacon is not crisped to your liking, you can bake longer.
Ingredients
- Asparagus, Raw 2-½ ounce
- Bacon 8 slice – 6" long
- Salmon, Red (sockeye), Raw, Alaska Native 8 ounce
- Salt ⅛ teaspoon
- Black Pepper ⅛ teaspoon
- Curry Powder ⅛ teaspoon
- Garlic, Fresh ½ teaspoon
- Ginger ¼ teaspoon
- Olive Oil 1 teaspoon
- Grape Tomato 1 ounce
