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, flavored 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, flavored 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
This recipe has been added to the shopping list.

Instructions

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.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Recipes by Pascale Naessens

Pascale Naessens is Belgium’s bestselling cookbook author. She’s an ambassador for pure, healthy, delicious food that is low in refined carbohydrates but high in nutrition, simplicity, and flavor.

In this exclusive low-carb meal plan, you’ll get to enjoy some of Pascale’s most loved recipes, such as Cajun chicken salad and Low-carb shepherd’s pie — as well as a handful of her simple yet delicious recipes from her latest cookbook “The Keto Cure.”

Enjoy!

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

One comment

  1. 2 comments removed
  2. Erika McKellar
    This recipe was updated and improved on December 11, 2020.

Leave a reply

Reply to comment #0 by