Salmon with Lemon Dill Cream Sauce
Decadent enough for keto entertaining but easy enough for a weeknight dinner, this keto salmon recipe has a sauce that's going to make you want to lick your plate!
Servings: 4 servings
- 1 pound salmon filet cut into four filets
- 1/4 cup chopped shallots
- 2 tbsp butter divided
- 1 cup heavy whipping cream
- 1/2 cup low sodium chicken broth
- 1 tbsp Dijon mustard
- 2 tbsp capers
- 1 tbsp chopped dill
- 1 tsp lemon zest
- 2 tbsp lemon juice
Melt some butter or add half the oil to the pan. Sautee the salmon for 2-3 minutes per side, or until it reaches 145-F. Set the salmon to the side.
Add the remaining butter or oil to the pan. Sautee the chopped shallots over medium-high heat for a few minutes until soft and translucent.
Add the chicken broth and simmer, reducing the chicken broth by about half.
Add the cream, Dijon mustard, capers, and dill to the skillet. Simmer gently for a few minutes, letting it thicken (by evaporation) a bit. Add the lemon juice and zest at the last minute.
Season with salt and pepper and serve over the salmon. Enjoy!
Serving: 1salmon filet | Calories: 438kcal | Carbohydrates: 6g | Protein: 25g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 159mg | Sodium: 287mg | Potassium: 675mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1097IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg | Net Carbohydrates: 5g