Summer Sunshine Keto Australian Salmon with Lemon Herb Sauce

Allergens

Fish (Salmon), Olive Oil

Ingredients

• 2 (6 oz) Salmon Fillets
• 1/4 cup Olive Oil
• 2 tbsp Lemon Juice
• 1 tsp Fresh Dill, chopped
• 1 tsp Fresh Parsley, chopped
• Salt and Pepper to taste
• 1 Zucchini, spiralized
• 1 Yellow Squash, spiralized
• 1 cup Cherry Tomatoes, halved
• 2 cups Baby Spinach

Instructions

1. Begin by preparing the lemon herb sauce. In a small bowl, whisk together olive oil, lemon juice, dill, parsley, salt, and pepper until well combined. Set aside. Next, season the salmon fillets with salt and pepper to taste. Heat a non stick skillet over medium heat, and cook the salmon for 4 5 minutes per side or until cooked through. In a separate bowl, toss together the spiralized zucchini and yellow squash, cherry tomatoes, and baby spinach. Divide the vegetables evenly between two plates. Top with the cooked salmon fillets and drizzle with the lemon herb sauce.

Chef’s Insight

This dish showcases the vibrant colors of summer while providing a healthy, keto-friendly meal that nourishes both body and soul.

Notes

For best results, use fresh, wild-caught salmon fillets. - Feel free to adjust the spices and herbs according to your taste preferences.