Keto seared salmon with creamy lemon sauce

Keto seared salmon with creamy lemon sauce

Perfectly seared salmon is cooked until tender and then paired with a delicious creamy sauce, flavoured with fresh herbs and a hint of lemon. Pair it with sautéed spinach, and you've got yourself an irresistible keto meal!

Keto seared salmon with creamy lemon sauce

Perfectly seared salmon is cooked until tender and then paired with a delicious creamy sauce, flavoured with fresh herbs and a hint of lemon. Pair it with sautéed spinach, and you've got yourself an irresistible keto meal!
USMetric
2 servingservings

Ingredients

Lemon sauce and salmon
  • ½ cup 120 ml vegetable stock
  • 23 cup 160 ml heavy whipping cream
  • 1 tbsp 1 tbsp fresh chives, finely chopped
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
  • ½ ½ lemon, the juicelemons, the juice
  • ½ tsp ½ tsp salt
  • 1 pinch 1 pinch ground black pepper
  • 2 tbsp 2 tbsp olive oil, for searing
  • 1 lb 450 g salmon, boneless fillet about 1/2" (1.2 cm) thick (skin on/off)salmon, boneless fillets about 1/2" (1.2 cm) thick (skin on/off)
  • salt and pepper
Serving
  • 1 tbsp 1 tbsp butter
  • 1 lb (15 cups) 450 g (3.5 liters) fresh spinach
  • salt and pepper
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Instructions

Instructions are for 2 servings. Please modify as needed.

Lemon sauce
  1. Pour the vegetable stock into a small saucepan and bring to a boil over high heat. Boil for a few minutes to slightly reduce the stock.
  2. Add the cream, chives, parsley, lemon juice, salt, and pepper to the stock, and whisk to combine. Reduce the temperature to low, keep uncovered, and whisk occasionally. The sauce will thicken as the salmon is being prepared.
  3. Salmon
  4. In a large, non-stick pan, heat the olive oil over medium-high heat for a couple of minutes. Season the salmon on both sides with salt and pepper. Place the salmon in the pan (skin side down, if applicable) and sear for about 4 minutes until golden and crispy. Gently flip with a spatula and reduce the heat to medium. Cook for another 3-5 minutes, until golden-crisp on the outside, and a light pink color inside. Transfer to a serving platter and keep warm.
  5. Serving
  6. Melt the butter in a large frying pan or wok, over medium heat. Increase the temperature to medium-high, and add the spinach. Toss with tongs for a couple of minutes until wilted. Remove from heat, and season with salt and pepper.
  7. To serve, drizzle the lemon sauce over the salmon, with the sauteéd spinach on the side.

Naomi's tip!

Let the salmon rest on the counter for 10-15 minutes, prior to cooking. Bringing it to room temperature helps to evenly cook the salmon.

Store the cooked salmon, wrapped or covered, in the refrigerator for up to three days.

Store the sauce in a jar in the fridge for up to three days. Reheat before using.

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2 comments

  1. Janice
    Had high hopes for this, but the sauce is bland and the texture takes some getting used to. Next time I’ll add double the lemon juice and only half the xanthan. I added the whole tsp because at half that it still seemed runny. There’s a learning curve here I guess!
  2. Kathryn
    I agree with the above comment. The sauce was slightly gloopy and bland. A much simpler way of going might be to use a classic summer Italian lemon sauce served with pasta (or courgetti!) Just mix the juice and zest of 2 lemons with 250ml creme fraiche, throw in a few capers for a bit more kick. If you have trouble sourcing creme fraiche there are posts on the internet about how to make a domestic substitute.

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