In a quaint village where the meandering river met the sea, an artisan chef known for her riverside picnics introduced a dish that perfectly captured the essence of a lazy summer afternoon: Completely Keto Mouthwatering Lemon and Dill Salmon.
On a day when the sun played hide and seek with the clouds and the air was filled with the scent of blooming flowers, the chef, inspired by the gentle flow of the river, decided to treat her guests to a culinary reflection of the serene landscape. The salmon, fresh and glistening, was lovingly seasoned with a harmonious blend of lemon, dill, and a whisper of spices, each ingredient a tribute to the tranquil beauty of the village.
As the Lemon and Dill Salmon grilled, its aroma wove through the picnic blankets, beckoning guests to gather around the table adorned with wildflowers. Served with a side of roasted asparagus and a light, herby keto salad, the dish was a symphony of flavors, a testament to the chef’s skill and her love for the village’s peaceful charm.
That afternoon, as laughter filled the air and the river hummed its timeless tune, the Lemon and Dill Salmon became more than a dish; it was a moment captured in time, a culinary ode to the gentle joy of summer afternoons by the river, leaving an impression not just on the palate but in the hearts of all who shared in the feast.
Ingredients
- 1 large salmon fillet
- 5 tsp fresh dill
- 1/2 tsp garlic powder
- 1 Tbsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 Tbsp Extra virgin olive oil
- 1/4 cup mayonnaise
- 1/2 tsp Pink Himalayan Salt
- 1 lemon sliced thinly
Instructions
-
Preheat oven to 400 degrees.
-
Mix the dill, garlic, onion, mayo, salt, oil and black pepper well.
-
Prepare a greased baking sheet and put the fillet on it. Spread the sauce over the full salmon evenly with a knife or the back of a spatula. Spread the lemon slices around the salmon.
-
Bake for about 23 minutes.
Recipe Notes
