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Salmon with Lemon Pepper Sauce

This is a keto-friendly dish that focuses on well-cooked salmon and a simple, delicious sauce. 
Course Main Course
Keyword fish, keto, lemon, salmon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people

Ingredients

  • 6 salmon portions bones removed
  • salt & pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 medium cremini mushroom chopped
  • 2 garlic cloves chopped
  • 1/3 cup roasted red pepper chopped
  • 1 cup heavy cream
  • 2 tsp dijon mustard
  • 1 small lemon zested and juiced

Instructions

  • Season both sides of the salmon portions with salt and pepper and heat a large skillet over medium heat. Once heated, add 1/4 cup olive oil, immediately followed by the salmon, skin side up.
  • Reduce the heat to medium low and let the salmon cook until you can see it is cooked about 1/3 up the side. Carefully run a spatula or fish turner under the salmon to separate it from the pan without leaving too much stuck to the pan. Flip the salmon and add the butter to the pan.
  • Swirl the pan around to evenly spread out the butter and cook the salmon until done. Remove from the pan and set aside, skin side up, to cool. 
  • Add the mushroom and garlic, and sauté for one minute. Then add the red pepper, cream, mustard, lemon zest and 2 tbsp on lemon juice. Whisk together and bring to a simmer.
  • Carefully transfer the sauce to a blender and pulse until smooth. Spoon 1/4 cup or so of the sauce over each salmon portion and serve warm.