Keto Salmon in Fennel Lime Mascarpone Cream with Blistered Green Beans

Instructions

1. 1

   1. Pat the salmon fillets dry with paper towels and season on both sides with 1/2 tsp (3 g) salt, black pepper, and sweet paprika. Set aside while you prepare the other ingredients.

2. 2

   2. Heat a large oven-safe skillet over medium-high heat with 1 tbsp (15 ml) olive oil. Add the green beans, a pinch of salt, and the sliced garlic. Sauté for 4 to 5 minutes until blistered in spots but still crisp. Remove and set aside.

3. 3

   3. In the same skillet, add 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Place the salmon skin-side down and cook over medium-high heat for 4 minutes until the skin is golden. Flip and cook 1 minute more. Transfer the salmon to a plate.

4. 4

   4. Reduce to medium heat. In the same skillet add the remaining 1 tbsp (15 g) butter, the sliced fennel, shallot, and minced garlic. Cook for 4 minutes, stirring, until the fennel is tender and fragrant.

5. 5

   5. Pour in the broth and scrape up any browned bits from the pan. Add the heavy cream, mascarpone, lime zest, and lime juice. Cook over medium-low heat for 2 to 3 minutes until smooth and creamy.

6. 6

   6. Return the green beans to the skillet and toss them with some of the sauce. Nestle the salmon on top, skin-side up.

7. 7

   7. Finish cooking in a preheated oven at 400°F (200°C) for 5 to 6 minutes, until the salmon is cooked to your liking and the sauce is gently bubbling.

8. 8

   8. Remove the skillet from the oven, sprinkle with fresh dill, and adjust with the remaining salt if needed. Serve the salmon with the green beans and plenty of fennel, lime, and mascarpone sauce.