Servings: 1 serving
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 6 oz Salmon fillet
- 2 tbsp Lemon juice
- 2 tbsp Olive oil – divided
- 2 tbsp Butter
- 1 Shallot – ringed
- Salt and pepper
- Paprika
- 2 tbsp Capers
- 1 cup Green beans
- 2 tbsp Parmesan
Instructions
- Preheat olive oil and butter in a pan over medium-high heat. When butter begins to bubble, add salmon skin-side down. Season the salmon with kosher salt, pepper, and paprika to taste. Cook for 4-5 minutes until the color moves up the salmon about halfway through the fillet. Flip the fish and cook for 2-3 minutes until the temperature reaches medium/medium rare. Set salmon aside.
- Prepare the shallots and capers while the salmon is cooking. Heat the remaining 1 tablespoon butter and 1 tablespoon olive oil in a small pan and sauté the shallots until soft and caramelized, about 7 minutes. Stir in the capers and lemon juice. When ready to serve, pour sauce over the salmon. Serve with lemon slices as garnish.
- Place the green beans in a pot of boiling water. Boil for 4-5 minutes or until the beans are bright green and softened. Drain beans, toss with olive oil, and sprinkle with cheese.
Nutrition Facts
Calories: 792kcal
Carbohydrates: 17g
Protein: 43g
Fat: 63g
Saturated Fat: 23g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 28g
Cholesterol: 205mg
Sodium: 1156mg
Sugar: 2g
Dietary Fiber: 5g
Potassium: 382mg
Net Carbohydrates: 17g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Salmon with Capers
Salmon can be kept for 3 to 5 days if stored in an airtight container and refrigerated—placed in the freezer for further preservation.
