Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 4 Salmon filets (6 oz. each)
- Salt and pepper, to taste
- 1/4 cup Almond flour
- 2 tbsp. Olive oil
- 2 tbsp. Butter
- 1/4 cup Chicken broth
- 1/4 cup Dry white wine
- 2 tbsp. Lemon juice
- 1/4 cup Heavy cream
- 1 tsp Grated lemon zest
- 2 tbsp. Chopped fresh parsley
Instructions
- Season the salmon filets with salt and pepper. Dredge them in almond flour, shaking off any excess.
- Heat the olive oil over medium-high heat in a large skillet. Add the salmon filets and cook for 4-5 minutes on each side or until golden brown and cooked through.
- Remove the salmon filets from the skillet and keep them warm.
- Add the butter, chicken broth, white wine, and lemon juice to the same skillet. Bring to a boil and cook for 2-3 minutes until slightly reduced.
- Reduce the heat to low and stir in the heavy cream and lemon zest. Cook for 2-3 minutes or until the sauce thickens.
- Spoon the sauce over the salmon filets and sprinkle with chopped parsley.
- Serve hot, and enjoy!
Nutritrion Facts
Calories: 420kcal
Total Fat: 31g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 280mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugars: 1g
Protein: 33g
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 Low-Carb Pan-Seared Salmon with Lemon Sauce
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.