Keto Nordic Salmon Medallions with Creamy Dill Sauce & Roasted Garlic Zucchini Noodles

Allergens

Fish, Dairy

Ingredients

• 4 (6 oz) salmon fillets, skin
• on
• Salt and black pepper, to taste
• 1 tbsp avocado oil
• 1 cup heavy cream
• 2 cups fresh dill, chopped
• 4 medium zucchinis, spiralized
• 5 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup grated parmesan cheese
• 1 lemon, juiced

Instructions

1. Season the salmon medallions with salt and black pepper to taste. In a large skillet, heat the avocado oil over medium high heat. Sear the salmon skin side down for 5 minutes until golden brown, then flip and cook for an additional 2 4 minutes, or until desired doneness is reached. Remove from pan and set aside. In a separate saucepan, combine heavy cream and chopped dill. Heat over medium heat, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste, then remove from heat. Preheat oven to 400°F (205°C). Toss spiralized zucchini noodles in olive oil, garlic, and a pinch of salt. Spread them out on a parchment lined baking sheet and sprinkle with grated parmesan cheese. Roast for 8 10 minutes or until tender and golden brown. Plate the zucchini noodles, top with seared salmon medallions, and drizzle with creamy dill sauce. Garnish with additional fresh dill and a squeeze of lemon juice.

Chef’s Insight

The key to perfect zucchini noodles lies in the even roasting, ensuring they are tender yet not too soft.

Notes

For an added burst of flavor, try using smoked salmon in this recipe.