Keto French Lunch: Herb-Crusted Salmon with Garlic Butter Sauce & Zucchini Noodles

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 (6 oz) salmon fillets
• 1 cup almond flour
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 4 medium zucchinis
• 6 cloves garlic, minced
• 1 stick (1/2 cup) unsalted butter

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow dish, combine almond flour, parsley, thyme, rosemary, salt, and pepper. Pat salmon fillets dry and coat each fillet with the herb mixture, pressing gently to adhere. Place coated salmon on prepared baking sheet. Bake for 15 minutes or until cooked through. While the salmon is baking, use a spiralizer to create zucchini noodles. Set aside. In a skillet over medium heat, melt butter and sauté minced garlic until fragrant. Add zucchini noodles to the skillet and toss with garlic butter sauce until tender but still al dente. Season with salt and pepper. To plate, place two zucchini noodle nests on each of six plates. Top each nest with a baked herb crusted salmon fillet. Spoon garlic butter sauce over the salmon and garnish with fresh parsley sprigs.

Chef’s Insight

This dish is an excellent way to enjoy French cuisine while maintaining a keto diet.

Notes

Serve with a crisp white wine for an enhanced dining experience.