Keto Australian Lemon Herb Crusted Salmon with Garlic Zucchini Noodles and Mushroom Cream Sauce

Allergens

Fish (salmon) - Tree Nuts (almond flour)

Ingredients

• 4 (6 oz) salmon fillets
• 1/2 cup almond flour
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium zucchinis
• 2 cups cremini mushrooms, sliced
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. In a shallow dish, mix together almond flour, parsley, lemon zest, garlic, salt, and pepper. Pat salmon fillets dry and coat each side in the almond flour mixture, pressing gently to adhere. Place coated salmon on prepared baking sheet and bake for 12 15 minutes or until cooked through. While salmon bakes, spiralize zucchinis into noodles using a spiralizer or julienne peeler. In a large skillet, heat olive oil over medium heat. Add zucchini noodles and sauté for 3 4 minutes until tender but still al dente. Remove from skillet and set aside. In the same skillet, melt butter and add sliced mushrooms. Cook for 5 7 minutes or until browned and fragrant. Stir in heavy cream and simmer for 2 3 minutes until slightly thickened. Season with salt and pepper to taste.

Chef’s Insight

The lemon herb crust adds a tangy flavor to the salmon, while the garlic zucchini noodles provide a low-carb alternative to traditional pasta.

Notes

Adjust seasoning to taste.