The three amigos - lemon, butter, and salmon - meet again in this easy, baked keto dish served with a leafy salad and punchy tzatziki. This is an excellent meal for novice chefs and experts alike. If you can melt butter and squeeze a lemon, you can make this. And if you're a seasoned chef, we'd like to see it done with a little flourish! This recipe is just another example of how healthy eating does not have to be complicated!
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Instructions
Salmon
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Preheat oven to 350°F (175°C).
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Place the salmon fillets in a baking dish. Combine the melted butter with lemon juice. Pour it over the salmon.
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Season with salt, ground black pepper, and any other seasoning of choice. Chives or dill work well with this dish.
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Bake for 15 to 20 minutes or until the salmon flakes with a fork but is still moist inside.
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Rinse and finely chop the cucumber, or grate it using the coarse side of a grater. The skin adds color and texture to the sauce, but you may want to peel and deseed the cucumber depending on the variety - please see the tips below.
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Combine cucumber, yogurt, garlic, dill or mint (optional), and black pepper in a bowl. Add salt to taste.
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Prepare the vegetables and add them to a bowl.
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Drizzle with olive oil, balsamic vinegar, and season to taste. Toss together and serve.
Tzatziki
Salad
Tips
If you're using an English cucumber, which is long, has thin skin, and relatively small seeds, then there is no need to peel or deseed it. If you are using a Garden cucumber (as it's commonly known in the US), which is shorter, has thick dark green skin, and larger seeds, we recommend peeling it and removing the seeds before grating.
