Keto French Lunch: Herb-Crusted Salmon with Zucchini Noodles & Creamy Lemon Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 (6 oz) salmon fillets 1/4 cup almond flour 2 tbsp chopped fresh herbs (such as parsley, dill, and thyme) 1 medium zucchini 1 large egg Salt and pepper, to taste 1/4 cup grated Parmesan cheese 3 tbsp olive oil 1/2 cup heavy cream 2 tsp lemon zest 2 tsp lemon juice

Instructions

1. a. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. b. In a shallow dish, combine almond flour, herbs, salt, and pepper. c. Pat salmon fillets dry and press each side into the herb mixture, coating evenly. Place on prepared baking sheet. d. Bake salmon for 12 15 minutes, or until cooked through. e. While salmon is baking, spiralize the zucchini to create noodles. f. In a medium pan, heat olive oil over medium heat. Add zucchini noodles and cook until tender, about 3 4 minutes. Season with salt and pepper. g. In a small bowl, whisk together heavy cream, lemon zest, lemon juice, Parmesan cheese, salt, and pepper. Heat in the microwave for 30 seconds or until slightly thickened. h. To serve, place zucchini noodles on plates, top with salmon fillets, and drizzle creamy lemon sauce over the dish.

Chef’s Insight

The perfect blend of flavors and textures make this keto French lunch recipe an elegant yet easy meal to impress your guests.

Notes

This recipe is suitable for those following a ketogenic diet, as it is low in carbohydrates and high in healthy fats.