Creamy Garlic & Dill Salmon
Rated 4.5 stars by 2 users
In the photo, we served this with pan fried cabbage, shallots and pepper with tomato passata- cooked to reduce down.
Makes 2 portions - each portion contains:
424 Calories / 32.1g Fat / 30.1g Protein / 3g Carbs
Macro values will vary slightly with the type of 'bread' you choose. As with all UK labels, the carbs above are net carbs.
10g Coconut Oil (cooking coconut oil has no taste or smell)
2 Salmon Fillets (approx. 120-130g each)
40g Soft Cheese
½ tsp Garlic Powder
½ tsp Dried Dill
30g ‘Breadcrumbs’ - any of the Bread recipes will work. If you don't have any ready made, a 90 second bread is the quickest option! Simply toast your low carb bread of choice and allow to cool before blitzing in a small food processor.
10g Pumpkin Seeds (or other crunchy seeds of choice)
A sprinkle of grated parmesan
Salt, to taste
I’d suggest using a grill for this recipe - I prefer to use our Ninja Grill for salmon as it cooks perfectly, especially with a temperature probe. An air fryer is also a good choice - or a good oven grill. Preheat this with a tray with the coconut oil on to get it nice and hot for crispy salmon skin!
In a small bowl, mix together the cream cheese, garlic powder, dill and salt.
Spread the cream cheese across the top of the salmon fillets.
Sprinkle the breadcrumbs, followed by seeds and parmesan, on top of the cream cheese - lightly press these in so they don’t fall off.
Place the salmon fillets skin-side down on the preheated oven tray (there should be a nice sizzle!) and grill for around 10 minutes, or until the salmon is fully cooked. The cream cheese should be slightly golden and the breadcrumbs & seeds will be lightly toasted!