Keto Lemon Garlic Butter Salmon with Almonds and Chili

Instructions

Salmon with lemon garlic butter

1. Preheat the oven to 375°F (175°C).

2. Place the salmon, skin-side down, in a greased baking dish.

3. Melt the butter in a 10"-12" (25-30 cm) pan, over medium-low heat. When bubbles and white solids appear on the surface, use a spoon to remove most of the white solids; this will prevent the butter from becoming too brown.

4. Increase the heat to medium, and add the garlic and almonds to the pan. Sauté until the mixture turns light golden in color. Set the pan aside and add the lemon zest, lemon juice, sliced chili pepper, salt, and pepper. Stir together until combined.

5. Pour the butter mixture on top of the salmon. Bake on the middle oven rack for about 15-20 minutes, depending on the thickness of the salmon. It should be cooked through, and but still moist when done.

6. For serving, top the salmon filets with a bit of fresh dill, sliced chili pepper, and lemon slice. Add the cauli mash on the side, and drizzle both with the lemon garlic butter.

Cauli mash

1. Boil the cauliflower in salted water, for about 10-12 minutes, or until tender.

2. Strain the cauliflower in a colander, and leave for a few minutes to remove as much liquid, as possible.

3. Place the butter and cream cheese in the pot, and lightly mix together. Add the cauliflower. Using a hand mixer, or immersion blender, blend together until smooth. Season with salt and pepper, to taste.

Tips

Cooking salmon with the skin protects the salmon from the hot pan and, produces a moist filet. The skin can be removed after it is cooked.

The USDA recommends cooking fish until it reaches an internal temperature of 145°F (64°C).

For optimum results, bring the salmon to room temperature, about 15 minutes prior to cooking.