Baked Keto Salmon with Pistachio Crust and Herb Butter over Zucchini Ribbons

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet or tray with parchment paper and lightly grease it with 1 teaspoon of the olive oil.

2. 2

   In a small bowl, combine the chopped pistachios, Parmesan, 1 tablespoon of the melted butter, half of the parsley, half of the dill, 1 grated garlic clove, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture is moist and crumbly.

3. 3

   Pat the salmon fillets dry with paper towels. Place them skin-side down on the tray. Brush the top of each fillet with Dijon mustard and evenly press the pistachio mixture on top so it adheres.

4. 4

   Bake the salmon for 12 to 15 minutes at 220 °C / 425 °F, until the fish is just cooked in the center and the crust is golden. For extra color, switch to the broiler for 1 to 2 minutes, watching closely.

5. 5

   While the salmon bakes, heat a large skillet over medium heat. Add the remaining olive oil and 1 tablespoon of butter. Add the sliced garlic clove and cook for 20 to 30 seconds without letting it brown.

6. 6

   Add the zucchini ribbons, the remaining salt, and the remaining black pepper. Sauté for 2 to 3 minutes, just until slightly tender but still textured. Remove from the heat and toss with the lemon juice.

7. 7

   In a small bowl, mix the remaining butter with the rest of the parsley and dill to make a quick herb butter.

8. 8

   Plate a bed of zucchini ribbons on each serving plate. Top with a salmon fillet and finish with a little herb butter so it melts over the hot fish.