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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.
Grams of Carbohydrates: 7.4 per serve
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