Keto Salmon Fillet with Cucumber Ribbons
4.96
Net Carbs
37.86
Protein
19.40
Fat
0.83
Fiber
352.97
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 24 ounces boneless, raw Salmon
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon leaf Tarragon
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Butter
- 2 cucumber (8-1/4") Cucumber (with Peel)
- 2/3 tablespoon Rice Vinegar
- 1/2 individual packet Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Preheat oven to 350°F. Season salmon with salt and pepper, then place it on a lightly greased sheet pan and cook for 10 minutes (or until desired doneness) flipping halfway through. When done remove from oven and place 1/2 tablespoon of butter on top of each serving.
- While salmon is cooking prepare the cucumber. Using a mandoline, slice the cucumber lengthwise into thin strips. Set aside in a bowl.
- In a small bowl whisk together the rice vinegar, oil, tarragon, salt, pepper and granular sugar substitute. Pour over the bowl of cucumber strips, tossing to coat evenly.
- Divide the cucumber onto 4 plates and serve the salmon over the top.
This recipe was created for Atkins by Courtney Thorne-Smith.
