Keto Pecan-Crusted Salmon with Dill Cream and Golden Zucchini

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 1/2 tablespoon olive oil.

2. 2

   In a small bowl, mix the chopped pecans, grated Parmesan, lemon zest, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon melted butter until the mixture looks moist and crumbly.

3. 3

   Place the salmon fillets on the tray skin-side down. Brush the tops with the remaining 1 tablespoon melted butter and press the pecan mixture on top to create a compact crust.

4. 4

   Bake the salmon for 12 to 14 minutes at 220 °C / 425 °F, until the crust is golden and the center of the fish just flakes with a fork.

5. 5

   While the salmon bakes, heat a large skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and sauté the zucchini with the chopped garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for 6 to 8 minutes, stirring occasionally, until lightly browned in spots and tender.

6. 6

   In a small saucepan over low heat, combine the cream cheese, heavy cream, and grated or pressed garlic. Cook for 2 to 3 minutes, stirring, until smooth.

7. 7

   Add the lemon juice and half of the chopped dill to the saucepan. Cook 1 minute more over low heat, without boiling, until silky. Adjust salt if needed.

8. 8

   Serve a bed of golden zucchini on each plate, place a salmon fillet on top, and finish with the dill cream spooned over or alongside. Garnish with the remaining fresh dill.