Keto French Lunch: Herb-Crusted Salmon with Asparagus and Garlic Mashed Cauliflower

Allergens

Fish (Salmon), Tree Nuts (Almond Flour)

Ingredients

• 1. 2 salmon fillets (6 oz each) 2. 1/4 cup almond flour 3. 2 tbsp fresh parsley, chopped 4. 2 tbsp fresh dill, chopped 5. 2 tbsp fresh chives, chopped 6. 1 lb asparagus, trimmed 7. 1 large cauliflower, riced 8. 4 cloves garlic, minced 9. 4 tbsp butter 10. Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine almond flour and chopped herbs. Press each salmon fillet into the mixture to coat evenly.
3. Place coated salmon fillets on the prepared baking sheet. Season with salt and pepper.
4. Bake for 15 20 minutes or until desired doneness is reached.
5. In a steamer, steam asparagus for 4 6 minutes or until tender but still crisp.
6. In a large pot, melt butter over medium heat. Add riced cauliflower and garlic. Cook, stirring frequently, for 5 7 minutes or until cauliflower is softened and garlic is fragrant. Season with salt and pepper.
7. Serve herb crusted salmon alongside steamed asparagus and garlic mashed cauliflower.

Chef’s Insight

To add extra flavor, marinate the salmon fillets in a mixture of olive oil, lemon juice, and fresh herbs before coating them with almond flour.

Notes

Feel free to adjust the seasoning to your preference. For a spicy twist, add crushed red pepper flakes to the mashed cauliflower.