Keto Baked Salmon with Mushrooms and Creamy Broccoli
This fantastic Keto salmon recipe is a wonderful and complete lunch or dinner that will leave you satisfied. Tender salmon fillets are baked with parmesan and then served with mushrooms and creamy broccoli. This recipe takes a bit of extra time to prepare, but the result is definitely worth it! This amazing salmon recipe is Keto-friendly and filling, packed with proteins and healthy fats! This dish is best when served immediately after preparation. Enjoy!
How to Make It
Step 1
Trim and finely chop the broccoli. Break the florets into small bite-sized pieces. Set aside.
Step 2
Peel and finely chop the onion. Slice the mushrooms. Heat one tablespoon of olive oil in a large pan over medium heat. Add the onions and cook for 5-6 minutes. Add the mushrooms and stir well.
Step 3
Continue to cook for another 10-12 minutes, stirring occasionally. Add ½ tsp salt, ¼ tsp pepper, and dried chives. Mix well and cook for 5 minutes. Remove from the heat and set aside.
Step 4
Meanwhile, add the broccoli to a deep pot and pour in enough water to cover. Bring to a boil and cook for 12-15 minutes over medium heat. The broccoli should be completely cooked and tender. Remove the broccoli from the heat. Drain and cool.
Step 5
Add the broccoli to a food processor. Pulse until completely smooth. Add half of the feta cheese and blend to combine.
Step 6
Shred the parmesan cheese. Transfer the broccoli mixture to a large pan. Add the remaining feta cheese, 30g of parmesan, and heavy cream. Mix well and cook for 5-6 minutes. Taste and adjust the salt to taste.
Step 7
Meanwhile, preheat the oven to 350°F (180°C). Line a baking dish with parchment paper. Brush the salmon fillets with olive oil and season with ½ tsp salt and ½ tsp of pepper.
Step 8
Bake for 20 minutes. Remove the salmon from the oven, top it with the remaining 50g of parmesan, and sprinkle with dill. Bake for another 5 minutes.
Step 9
Remove the salmon from the oven and transfer to serving plates. Serve with the prepared mushrooms and broccoli. Optionally, garnish with lemon, cherry tomatoes, and freshly chopped parsley. Serve immediately.
Ingredients
- Onion
60 g
- Extra virgin olive oil
1 tbsp
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Chives, dried or dehydrated
0.5 tsp
- Mushrooms
500 g
- Broccoli
400 g
- Feta cheese
100 g
- Parmesan cheese, fresh (hard)
80 g
- Heavy cream
0.25 cup
- Salmon
700 g
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Extra virgin olive oil
1 tbsp
- Dill weed, dried
0.5 tsp