In a charming bayside town where the gentle hum of the waves whispered secrets to the shore, a local chef known for her affinity with the sea’s harvest unveiled her latest creation: Completely Keto Lemon Butter and Greens Salmon.
Inspired by the serene harmony of the sea and the lush greenery that dotted the coastline, the chef sought to capture the essence of this tranquility on a plate. In her quaint, sea-facing kitchen, she lovingly prepared the salmon fillets, each seasoned with a sprinkle of lemon pepper and a drizzle of extra virgin olive oil, embodying the simplicity and purity of the ocean breeze.
As the salmon was gently pan-seared, the chef artfully whisked together a symphony of lemon butter sauce, the zesty aroma mingling with the salty air. Fresh cilantro and parsley from her herb garden added the final touch, a vibrant tribute to the green landscapes that hugged the coast.
Paired with a side of steamed asparagus and a light, fluffy cauliflower rice, the Lemon Butter and Greens Salmon was more than a meal; it was a culinary portrait of the town, a dish that sang of the sea and the earth in unison. As each guest savored their meal, the bayside kitchen became a haven of contentment, a place where the harmony of flavors and the soothing rhythm of the waves wove a tale of peace, joy, and the timeless beauty of nature’s bounty.
Completely Keto Lemon Butter and Greens Salmon
Mix the xanthan gum and the tablespoon of lemon pepper.
Coat the fish in this mix and put on the side.
Preheat oven to 350 degrees.
Heat up the oil on medium-high flame in a big sauce pan. Cook the fish for 3 minutes a side and put into a Pyrex roasting dish.
Using the same saucepan over medium heat melt the butter. Then add in the almond flour and keep stirring until it thickens up.
Add in the white wine, lemon juice, teaspoon of lemon salt and salt to taste.
Keep stirring until the sauce thickens again then add in the parsley and cilantro.
Pour the sauce evenly over the fish and bake for 20 minutes, uncovered.