Crispy Lemon Pepper Salmon with Fresh Herb Aioli
Perfectly seared salmon fillets coated in zesty lemon pepper seasoning, served with a creamy homemade herb aioli. This light yet satisfying low-carb dish celebrates the fresh flavours of spring.
Ingredients
- 4 salmon fillets (150g each), skin-on
- 2 tablespoons olive oil
- 1 tablespoon freshly cracked black pepper
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- 1 lemon, cut into wedges
- 150g mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 200g asparagus spears, trimmed
- 1 tablespoon olive oil for asparagus
Instructions
Remove salmon fillets from the refrigerator 15 minutes before cooking to bring to room temperature. Pat dry with paper towels.
Prepare the herb aioli by combining mayonnaise, minced garlic, dill, chives, parsley, and lemon juice in a small bowl. Mix well, season with a pinch of salt, and refrigerate until serving.
Mix the cracked black pepper, lemon zest, and sea salt in a small bowl. Press this mixture evenly onto the flesh side of each salmon fillet.
Heat 2 tablespoons olive oil in a large non-stick frying pan over medium-high heat until shimmering.
Place salmon fillets skin-side up in the pan and cook for 4 minutes until a golden crust forms. Flip carefully and cook skin-side down for another 4-5 minutes until the internal temperature reaches 63°C for medium or 74°C for well done.
Meanwhile, toss asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill or pan-fry for 3-4 minutes until tender-crisp.
Serve salmon immediately alongside the asparagus, with a generous dollop of herb aioli and fresh lemon wedges on the side.
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