Keto seared salmon with creamy lemon sauce
- ½ cup 120 ml vegetable stock
- 2⁄3 cup 160 ml
- 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
- 1 tbsp 1 tbsp butter
- 1 lb (15 cups) 450 g (3.5 liters) fresh spinach
- salt and pepper
- 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.
- 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.
- 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.
- 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.
- To serve, drizzle the lemon sauce over the salmon, with the sauteéd spinach on the side.
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.