Keto Sesame-Crusted Salmon with Ginger Coconut Cream and Seared Bok Choy

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.

2. 2

   Press the sesame seeds onto the top of each fillet to create a light crust. Set aside.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) avocado oil. Place the salmon skin-side down and sear for 3 minutes until the skin starts to crisp.

4. 4

   Transfer the skillet to the oven and cook the salmon for 6 to 8 minutes at 220 °C / 425 °F, until just cooked in the center. Remove and let rest for 2 minutes.

5. 5

   While the salmon bakes, heat another skillet over medium heat with the remaining 15 ml (1 tbsp) avocado oil. Add the halved bok choy and cook for 2 to 3 minutes per side until browned on the edges but still slightly firm. Remove and keep warm.

6. 6

   In a small saucepan over medium-low heat, add the grated ginger and minced garlic. Cook for 30 seconds, stirring constantly, just until fragrant without letting them burn.

7. 7

   Add the coconut milk, cream cheese, lime zest, and lime juice. Cook for 3 to 4 minutes over medium-low heat, stirring, until smooth and creamy. Stir in the red pepper flakes if using.

8. 8

   Plate the bok choy, add a salmon fillet on top or alongside, and spoon over the ginger coconut cream. Finish with sliced scallions and serve immediately.