Keto-Friendly Lemon Herb Crusted Salmon with Zucchini Noodles

Allergens

Fish, Nuts (Almond)

Ingredients

• 4 (6 oz each) salmon fillets, skin
• on 1/2 cup almond flour 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley 2 cloves garlic, minced 1 tbsp olive oil Salt and pepper, to taste 4 medium zucchini 1 tbsp butter

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow dish, combine almond flour, lemon zest, parsley, garlic, salt, and pepper. Pat salmon fillets dry and press into the herb mixture to coat evenly. Place on prepared baking sheet and drizzle with olive oil. Bake for 12 15 minutes or until desired doneness is reached. While salmon bakes, use a spiralizer to create zucchini noodles. In a large skillet, melt butter over medium heat. Add zucchini noodles and sauté until just tender, about 3 4 minutes. Season with salt and pepper. Serve salmon fillets atop zucchini noodles, garnished with additional parsley and lemon wedges.

Chef’s Insight

To enhance the aroma, add a pinch of smoked paprika to the almond flour mixture.

Notes

For extra flavor, marinate the salmon fillets in lemon juice and herbs for 30 minutes before baking.