Keto lemon garlic butter salmon with almonds and chili

Keto lemon garlic butter salmon with almonds and chili

This vibrant keto meal is perfectly balanced with sharp notes of freshness and chili counterbalanced by a bed of rich, creamy cauliflower mash. A wonderful composition of soft succulent salmon topped with a satisfying crunch. Quick and easy to make, yet so impressively tasteful.

Keto lemon garlic butter salmon with almonds and chili

This vibrant keto meal is perfectly balanced with sharp notes of freshness and chili counterbalanced by a bed of rich, creamy cauliflower mash. A wonderful composition of soft succulent salmon topped with a satisfying crunch. Quick and easy to make, yet so impressively tasteful.
USMetric
4 servingservings

Ingredients

Salmon with lemon garlic butter
  • 1½ lbs 650 g salmon, boneless fillet filetsalmon, boneless fillets filet
  • 6 oz. 170 g butter
  • 6 6 garlic clove, thinly slicedgarlic cloves, thinly sliced
  • 2 oz. (613 tbsp) 55 g (90 ml) almonds, sliced
  • 1 1 lemon, juice and zestlemons, juice and zest
  • ½ ½ fresh, red chili pepper, seeded and sliced into thin circlesfresh, red chili peppers, seeded and sliced into thin circles
  • salt and ground black pepper to taste
  • olive oil, for greasing
Cauli mash
  • 1 lb 450 g fresh cauliflower, florets
  • 2 tbsp 2 tbsp butter
  • 2 oz. 55 g cream cheese
  • salt and pepper to taste
For serving
  • ½ ½ fresh, red chili pepper, seeded and sliced into thin circlesfresh, red chili peppers, seeded and sliced into thin circles
  • 1 oz. (3 cups) 28 g (750 ml) fresh dill, chopped
  • 4 4 lemon sliceslemons slices (optional)
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Instructions

Instructions are for 4 servings. Please modify as needed.

Salmon with lemon garlic butter

  1. Preheat the oven to 375°F (175°C).
  2. Place the salmon, skin-side down, in a greased baking dish.
  3. Melt the butter in a 10"-12" (25-30 cm) pan, over medium-low heat. When bubbles and white solids appear on the surface, use a spoon to remove most of the white solids; this will prevent the butter from becoming too brown.
  4. Increase the heat to medium, and add the garlic and almonds to the pan. Sauté until the mixture turns light golden in color. Set the pan aside and add the lemon zest, lemon juice, sliced chili pepper, salt, and pepper. Stir together until combined.
  5. Pour the butter mixture on top of the salmon. Bake on the middle oven rack for about 15-20 minutes, depending on the thickness of the salmon. It should be cooked through, and but still moist when done.
  6. For serving, top the salmon filets with a bit of fresh dill, sliced chili pepper, and lemon slice. Add the cauli mash on the side, and drizzle both with the lemon garlic butter.

Cauli mash

  1. Boil the cauliflower in salted water, for about 10-12 minutes, or until tender.
  2. Strain the cauliflower in a colander, and leave for a few minutes to remove as much liquid, as possible.
  3. Place the butter and cream cheese in the pot, and lightly mix together. Add the cauliflower. Using a hand mixer, or immersion blender, blend together until smooth. Season with salt and pepper, to taste.
 

Tips

Cooking salmon with the skin protects the salmon from the hot pan and, produces a moist filet. The skin can be removed after it is cooked.

The USDA recommends cooking fish until it reaches an internal temperature of 145°F (64°C).

For optimum results, bring the salmon to room temperature, about 15 minutes prior to cooking.

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4 comments

  1. 7 comments removed
  2. heidi
    Really delicious - made a few changes:
    I melted butter at heat setting 5-6 out of 9, but didn't remove solids, just lowered the heat to make sure it didn't burn.
    I cooked the chili in the butter with garlic and almonds, and cooked until lightly browned. I just used raw whole almonds and chopped them, as I didn't have sliced almonds (I think this gives it a more chunky feeling, which we liked, as otherwise, everything would be really soft).
    I didn't add the butter mix to the salmon in the oven, but just dripped juice of ½ a lemon on the salmon, with salt and pepper, and then I just kept the butter warm on the side, and served at the end (I was afraid it would get burned in the oven, as I didn't remove the solids).
    I made the cauliflower mash quite chunky just using a hand mixer, as we like this the best.
    Will make again :-)
    Reply: #9
  3. Kerry Merritt Team Diet Doctor

    Really delicious - made a few changes:
    I melted butter at heat setting 5-6 out of 9, but didn't remove solids, just lowered the heat to make sure it didn't burn.
    I cooked the chili in the butter with garlic and almonds, and cooked until lightly browned. I just used raw whole almonds and chopped them, as I didn't have sliced almonds (I think this gives it a more chunky feeling, which we liked, as otherwise, everything would be really soft).
    I didn't add the butter mix to the salmon in the oven, but just dripped juice of ½ a lemon on the salmon, with salt and pepper, and then I just kept the butter warm on the side, and served at the end (I was afraid it would get burned in the oven, as I didn't remove the solids).
    I made the cauliflower mash quite chunky just using a hand mixer, as we like this the best.
    Will make again :-)

    Thanks for sharing! So glad you enjoyed it!

  4. jakandbe
    Just made this tonight. It was delicious. We eat fish because it's good for us not because we particularly love it. But this recipe made us forget we were eating fish 😊
    Reply: #11
  5. Crystal Pullen Team Diet Doctor

    Just made this tonight. It was delicious. We eat fish because it's good for us not because we particularly love it. But this recipe made us forget we were eating fish 😊

    What an awesome statement! Thank you :)

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