keto recipes

Keto Parmesan Crusted Salmon

Ingredients

  • 2 lbs green asparagus (6 to 8 spears per serving)
  • 3 tbsp coconut oil, melted but not hot
  • 1 tsp garlic powder
  • 13 cup grated parmesan cheese
  • 13 cup mayonnaise
  • 1 garlic clove, pressed
  • 24 oz. salmon, rinsed and patted dry
  • finely chopped fresh dill, for garnish (optional)
  • 1 slice of lemon, for serving

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Rinse the asparagus and trim or snap off the tough end of each spear.
  3. Place the asparagus, coconut oil, and garlic powder in a zip-top plastic bag, seal, and shake lightly to coat the asparagus.
  4. In a bowl, mix the Parmesan cheese, mayonnaise, and pressed garlic.
  5. Lay out 4 rectangular pieces of parchment paper, large enough to fit the asparagus and fish with plenty of paper remaining on the sides and ends to fold into packets and seal. Divide the seasoned asparagus evenly among the sheets of parchment.
  6. Place the fillets on top of the asparagus, skin side down. Top the salmon with the mayonnaise mixture.
  7. Fold the parchment paper over the fish and seal on all sides. The packet should look like a calzone.
  8. Place the packets on a rimmed baking sheet and bake for 12 to 15 minutes, until the internal temperature of the salmon reaches 145°F (63°C).
  9. Garnish with fresh dill and lemon slices, if desired.

Keto Cauliflower Soup!

 INGREDIENTS

for 8 servings

2 tablespoons butter
8 cloves garlic, minced
1 onion, chopped
2 heads cauliflower, riced
salt, to taste
pepper, to taste
8 cups vegetable broth
2 cups water
2 sprigs fresh thyme
½ cup vegetarian parmesan cheese
¼ cup fresh chives

DIRECTIONS

1. Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
2. Add the cauliflower, vegetable broth, and water, then stir.
3. Bring to a boil.
4. Add the thyme then cover and reduce to a simmer for 15 minutes.
5. Uncover and remove the thyme.
6. Use an immersion or countertop blender to blend the soup until smooth.
7. Mix in vegetarian Parmesan and chives.
8. Allow to cool 2 minutes then serve.
9. Enjoy!