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Parmesan Salmon with Spring Mix Salad

Parmesan Salmon with Spring Mix Salad
20 MINUTES
This delicious ketogenic recipe features savoury salmon fillets coated with aromatic Parmesan and seasoned with a blend of spices, baked to perfection until golden and tender. The salmon is paired with a fresh and zesty spring mix salad, bursting with flavour from a blend of greens, herbs, and vegetables, all tossed in a tangy dressing. This low-carb and high-protein dish is perfect for a quick and healthy dinner, and will surely become a favourite in your recipe collection.
Ingredients:
 
2 cloves Garlic Cloves
 
3 tbsp Parmesan Cheese
 
1 pinch Salt
 
1 pinch Ground Black Pepper
 
115g Salmon Fillet
 
1 tbsp Sour Cream
 
2 tbsp Mayonnaise
 
1 tsp Dill
 
30g (1.00 cup) Mixed Leaf Salad
 
1 tbsp Lemon Juice
Nutritional Information
732
Calories
14g
Carbs
56g
Fat
44g
Protein
Instructions:
1.

Preheat an oven to 175°C

Line a baking sheet with parchment paper

Place salmon on top and season with salt and ground black pepper

2.

In a small bowl, mix together mayonnaise, lemon juice, sour cream, garlic, parmesan cheese, and dill

Coat salmon with the mixture

Bake until the salmon is cooked through, for about 15-20 min

Salmon is done when it flakes easily with a fork

3.

Serve the salmon on a plate with spring mix salad

Enjoy!