Pan-Seared Lemon-Basil Sole with Roasted Asparagus & Toasted Almonds
This keto-friendly dish features delicate sole fillets pan-seared with fresh lemon and basil, served alongside crisp asparagus spears and crunchy toasted almonds. It’s a quick, vibrant meal perfect for busy weeknights and ready in under 20 minutes.
- 4 pieces (about 5 oz each) sole fillets
- 1 lb fresh asparagus
- 3 tbsp olive oil
- 1 whole lemon (zest and juice)
- 2 tbsp fresh basil leaves, chopped
- 1/4 cup sliced almonds
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Instructions
Trim the asparagus and cut into 2-inch pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus, season with 1/4 teaspoon salt and black pepper, and sauté until crisp-tender, about 4 minutes.
⏱️ 4 minutesPush asparagus to one side of the skillet. Add sliced almonds and toast, stirring frequently, until golden and fragrant, about 2 minutes. Remove asparagus and almonds from the pan and set aside.
⏱️ 2 minutesPat sole fillets dry and season both sides with remaining salt and pepper. Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add fillets and cook for 2-3 minutes per side, until just cooked through and lightly golden.
⏱️ 6 minutesSprinkle lemon zest and juice over the cooked fish, then top with chopped basil. Serve immediately with sautéed asparagus and toasted almonds.
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Nutrition Information
Per serving. Values are approximate and may vary.
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