Home / Recipes / Gluten Free / Keto Pescatarian Thanksgiving Salmon
Keto Pescatarian Thanksgiving Salmon
How to Make It
Step 1
Crush the garlic. Add the lakanto syrup, orange juice, crushed garlic, mustard, and olive oil to a small bowl. Season with a pinch of salt and pepper. Mix together well to combine.
Step 2
Preheat the oven to 400 degrees Fahrenheit and lightly oil a large shallow oven tray. Add the ground almonds to a mixing bowl. Roughly chop the cranberries and walnuts and add to the bowl along with the fresh thyme leaves. Season with a little salt and pepper and mix well to combine.
Step 3
Arrange the side of salmon in the prepared oven tray. Baste all over with the maple mustard marinade. Sprinkle the walnut and cranberry mixture evenly all over the surface of the basted salmon. Press the topping down so that it sticks to the fish.
Step 4
Transfer to the oven and bake for 28-33 minutes or until entirely cooked through, the topping is golden, and the salmon is flaky. Serve the fish hot with your favorite Keto Thanksgiving sides.
Ingredients
- Salmon Fillets – 20 ounce
- Thyme, Fresh – 2 teaspoon, chopped
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Mustard – 1 teaspoon
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- Almonds, Raw – ½ cup, ground
- Walnuts – ½ cup
- Orange Juice – ½ tablespoon
- Salt, Sea Salt – ½ teaspoon
- Black Pepper – ⅛ teaspoon
