Harlan Kilstein's Completely Keto Marinated Salmon with Thyme and Cheesy Mushrooms
- 1 1/2 lb salon fillets
- Harlan's Teriyaki Sauce for marinating
- 1 Tbsp Extra virgin olive oil
- 2 fresh thyme sprigs chopped up
- 16 oz mushrooms sliced
- 3 1/2 Tbsp cream cheese
- black pepper
Marinate salmon in teriyaki for minimum 30 minutes or max 8 hours.
Set oven to 375 degrees.
Bake salmon on a baking sheet lined with parchment paper for 12 minutes.
While salmon bakes, heat up the EVOO and add the mushrooms in.
Cook until softened up, then add in cream cheese and keep sauteing until just melts.
Pour the mushroom mix into a serving dish and top with salmon or vice versa.
Sprinkle black pepper and garnish with bits of chopped thyme sprigs.