Herb-Crusted Salmon with Lemon-Dill Cream

Salmon fillets coated in a fragrant herb crust, then baked to flaky perfection with a bright lemon-dill cream sauce that complements the fish's natural richness.

Cuisine: American

Category: Keto

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 4 (5 oz each) Salmon fillets
• 1/4 cup Almond flour
• 2 tbsp, chopped Dill
• 1 tbsp, chopped Parsley
• 1 tsp Lemon zest
• 1 tbsp Olive oil
• 1/4 cup Heavy cream
• 1 tbsp Lemon juice
• 1 tsp, chopped Dill
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 4 salmon fillets (5 oz each) dry with paper towels. Season with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: In a shallow dish, mix 1/4 cup almond flour, 2 tbsp chopped dill, 1 tbsp chopped parsley, and 1 tsp lemon zest. Press firmly onto both sides of the salmon fillets.
3. Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets in the skillet, herb-side down, and cook for 3 minutes until golden brown.
4. Step 4: Transfer skillet to oven and bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
5. Step 5: While salmon bakes, whisk 1/4 cup heavy cream, 1 tbsp lemon juice, and 1 tsp chopped dill in a small saucepan. Simmer for 3 minutes until slightly thickened.
6. Step 6: Remove salmon from skillet, drizzle with the warm cream sauce, and serve immediately.