Keto Raspberry-Chipotle Glazed King Salmon

Ingredients

• •2 (6-ounce) Wild-caught King Salmon fillets
• •1/2 cup fresh organic raspberries
• •1 tablespoon minced chipotle peppers in adobo sauce
• •1 tablespoon fresh lime juice
• •1 tablespoon granulated monk fruit sweetener
• •1 teaspoon apple cider vinegar
• •2 tablespoons avocado oil
• •1 bunch thin asparagus, woody ends trimmed
• •1 teaspoon fresh lemon zest
• •1 tablespoon extra virgin olive oil
• •4 cups organic baby spinach
• •2 cloves garlic, finely minced
• •1 tablespoon grass-fed butter
• •Kosher salt and freshly cracked black pepper to taste

Instructions

1. 1Prepare the glaze by muddling the fresh raspberries in a small bowl until liquid, then whisk in the minced chipotle peppers, lime juice, monk fruit sweetener, and apple cider vinegar until well combined.
2. 2Toss the asparagus with extra virgin olive oil, lemon zest, and a pinch of salt.
3. 3Heat a large cast-iron skillet over medium-high heat and char the asparagus for 4-5 minutes until tender-crisp and blistered, then remove from the pan and keep warm.
4. 4Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper.
5. 5Wipe the skillet clean, add avocado oil, and heat until shimmering; place the salmon skin-side down and sear for 3-4 minutes until the skin is golden and crispy.
6. 6Carefully flip the salmon and immediately brush the top of each fillet with a thick layer of the raspberry-chipotle glaze.
7. 7Cook for an additional 2-3 minutes, basting the salmon with any glaze drippings in the pan, until the salmon reaches an internal temperature of 125-130°F.
8. 8In a separate small pan, melt the grass-fed butter over medium heat, sauté the minced garlic for 30 seconds, and toss in the baby spinach until just wilted and vibrant green.
9. 9To serve, arrange a bed of sautéed garlic spinach on two plates, place the charred asparagus alongside, and crown with the glazed King Salmon fillets.