Tonight’s dinner was a hit with everyone! The salmon was really moist and delicate. The slight heat of the chilis gave it great flavor. I had a few pieces of Whiting in the freezer so I tried it on them too and it was just as good. The topping gave the fish an almost buttery texture which melted in your mouth!
The collard greens were leftover from New Year‘s Day dinner, but I think that sautéed fresh spinach would be a good compliment.
Keto Chili-covered Salmon with Collard Greens
1 ½ oz. butter or olive oil
1 ¼ lbs salmon, boneless fillets, in pieces
salt and pepper
1/4 cup Hellman’s mayonnaise
1/4 cup Sour cream
1 tbsp Sambal Oelek (or less if you don’t like as much heat)
3 TB shredded parmesan cheese
1. Preheat the oven to 350°F (175°C).
2. Grease a baking dish with half of the butter. Season the salmon with salt and pepper, and place in the baking dish, skin-side down.
3. Mix mayonnaise, sour cream, chili paste, and parmesan cheese and spread on the salmon filets.
4. Bake for 20- 25 minutes, or until the salmon is opaque and flakes easily with a fork.
5. Serve with a side of greens
Approximate Nutritional Information
Servings: 3
Serving Size: 6.5 oz portion
Calories: 677
Net Carbs: 2g
Total Carbs: 4g
Protein: 39g
Fat: 56g
Fiber: 3g
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