Keto recipe. Garlic and Lemon Salmon with creamy Parmesan broccoli
2 servings2 oz. Broccoli Florets
12 oz. Salmon Fillets
3 oz. Cream Cheese
1 Tbsp. Minced Garlic and Parsley
½ oz. Shredded Parmesan Cheese
2 tsp. Chicken Broth Concentrate
⅓ oz. Butter
0.28 oz. Lemon Juice
½ tsp. Garlic Pepper Nutrition (per serving)
Calories 620
Carbohydrates 18g
Net Carbs 13g
Fat 41g
Protein 46g
1. Prepare the Ingredients
Finely chop broccoli into 1/4" pieces, about the size of corn kernels.
Pat salmon dry and season flesh side with garlic pepper and a pinch of salt.
2. Cook the Salmon
Place a medium non-stick pan over medium heat and spray with cooking spray. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner. Transfer salmon to a plate. Reserve pan; no need to wipe clean.
While salmon cooks, continue recipe.
3. Make the Broccoli
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 5-7 minutes.
Stir in half the minced garlic and parsley (reserve remaining for sauce), cream cheese, and 1/4 cup water. Bring to a simmer. Once simmering, stir in 1/4 tsp. salt and 3/4 the shredded cheese (reserve remaining for garnish). Remove from burner. Stir until cheese is melted.
While broccoli cooks, continue recipe.
4. Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat. Add remaining minced garlic and parsley to hot pan and stir occasionally until fragrant, 30-60 seconds.
Add 1/4 cup water, chicken base, and lemon juice. Stir occasionally until slightly reduced and starting to thicken, 1-2 minutes.
Remove from burner. Add butter and vigorously stir until melted and combined.
Plate dish as pictured on front of card, topping broccoli with salmon. Garnish salmon with sauce and top broccoli with remaining shredded cheese. Bon appétit!