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Heat oven to 230°C.
Using a food processor or mortar and pestle crush and blend macadamia nuts and cilantro. Add ¾ of the butter and the lemon rind to the macadamia-cilantro mix, stir until combined. Grease a baking tray with the remaining butter. Place salmon on the tray, skin side down. Season with salt and pepper. Rub macadamia-cilantro butter over fish, leaving a thick layer on the top side. Roast for 12 to 15 minutes for medium-rare.
While your salmon is roasting, preheat grill, place asparagus spears on a separate baking tray, drizzle with oil and place under grill for 3-4 minutes, until they begin to char.
Place 6 asparagus spears onto each plate, top with parmesan shavings and cracked pepper. Place the salmon fillet on top of the asparagus spears and garnish with lemon slices.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Grams of Carbohydrates: 7.4 per serve
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