This was one of my recipes from Home Chef delivery service. We all really loved it. Total carbs was about 4g per serving, and it was a great source of protein! We made ours over a fire in a cast iron skillet, but I will go with the oven directions so that it is more user friendly.
I made this over a bed of arugula and spinach topped with lemon-caper vinaigrette. I also made a quick and easy chive sour cream to plop over the top at the end.
- 1 lemon
- 1 Tbsp capers, minced
- 1/2 shallot, minced
- 1/4 cup quartered grape tomatoes
- 6 chives, minced
- 4 salmon fillets
- 2 Tbsp dijon mustard
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- 1 tsp dried garlic flakes
- 1 tsp dried onion flakes
- 1/2 tsp sea salt
- 1/4 cup sour cream
- 2 Tbsp olive oil
- avocado oil or other healthy fat for cooking
Preheat the oven to 350 degrees.
Stir together sour cream and chives. Refrigerate.
Zest the lemon and juice one half.
Combine poppy seeds, sesame seeds, garlic flakes, and onion flakes.
Place salmon on a baking sheet. Rub the tops with the mustard. Sprinkle the seasoning generously and evenly over the top. Bake until the salmon reaches your desired level of doneness (about 8-12) minutes. Remove from oven and set aside.
While the salmon is cooking, whisk together the capers, shallot, and 1 Tbsp of lemon juice. Whisk while slowly drizzling in the olive oil. Season with 1/4 tsp salt and a pinch of pepper.
Add greens to the vinaigrette and gently toss.
Place the salmon over a bed of greens and cherry tomatoes. Garnish with chive sour cream and lemon zest.