How To Make Creamy Lemon And Dill Pan Seared Salmon

 


Salmon has met its new favorite keto companion in this bright and lemony caper cream sauce! Not that traditional salmon isn’t a lovely meal in itself, but wait until you try this omega-3 fatty fish bathed in a simple yet luscious sauce that could pair just as nicely with chicken or shrimp.

 


The Preparation

2 tablespoons olive oil

3 (6-ounce) salmon fillets

2 cloves garlic, minced

1 cup heavy whipping cream

1-ounce cream cheese

2 tablespoons capers

1 tablespoon lemon juice

2 teaspoons fresh dill

2 tablespoons grated Parmesan cheese

 

The Execution

1. Heat olive oil in a large skillet on medium-high heat. Once the skillet is hot, add the fresh salmon, searing each side for about five minutes.

2. Once the salmon is cooked through, set aside and cover while you prepare the sauce.

3. In the same pan, saute minced garlic over medium heat until fragrant.

4. Add the heavy cream, cream cheese, lemon juice, and capers to the pan.

5. Bring to a light simmer, stirring frequently to thicken.

6. Once the sauce begins to thicken, add the salmon back in the pan and brush the cream sauce over the fillets.

7. Reduce heat to medium-low, just to reheat the salmon.

8. Garnish with the fresh dill and grated Parmesan cheese.

 

This makes a total of 6 servings of Creamy Lemon And Dill Pan Seared Salmon. Each serving comes out to be 494.01 Calories, 30.67g Fat, 2.15g Net Carbs, and 53.56g Protein.



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