Dutch Keto Herb-Encrusted Salmon with Roasted Vegetables and Creamy Dill Sauce

Allergens

Fish (Salmon), Dairy (Heavy Cream)

Ingredients

• 4 (6 oz) salmon fillets, skin on 1/2 cup fresh herbs (parsley, dill, chives, and basil), finely chopped 1/4 cup almond flour 3 tablespoons olive oil, divided 2 cups Brussels sprouts, halved 2 cups carrots, peeled and sliced into 1
• inch pieces 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 1 cup heavy cream 1/4 cup chopped dill 2 tablespoons lemon juice 1 garlic clove, minced

Instructions

1. a. Preheat oven to 400°F (205°C). b. In a shallow dish, combine the herbs and almond flour. c. Pat salmon fillets dry with paper towels, then press each fillet into the herb mixture, patting gently to adhere. d. In a large bowl, toss Brussels sprouts and carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread on a parchment lined baking sheet and roast in the oven for 20 minutes or until tender. e. In a medium saucepan, heat remaining 2 tablespoons olive oil over medium heat. Add garlic and cook for 1 minute. Stir in heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and stir in dill and lemon juice. f. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium high heat. Add salmon fillets skin side down and cook for 4 minutes. Flip and cook an additional 4 minutes or until desired doneness is reached. g. Serve salmon atop roasted vegetables, drizzling creamy dill sauce over the top.

Chef’s Insight

The combination of fresh herbs, crunchy vegetables, and rich sauce creates a delightful interplay of textures and flavors.

Notes

Adjust cooking times according to the thickness of the salmon fillets and your preference for doneness.