Zylo AI Logo
recipes

Keto Low Sodium Dijon Salmon Skillet Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.4/5
(1234 reviews)
By Zylo Nutritionist Team
Keto Low Sodium Dijon Salmon Skillet
Zylo Recipes

Description

Imagine succulent salmon fillets, their vibrant color a promise of the rich flavor to come. This recipe transforms simple ingredients into an elegant and satisfying dish, perfect for a weeknight dinner or a special weekend meal. The salmon, imbued with a tangy and savory marinade, emerges from the skillet with a delicate crust and a moist, flaky interior.

The secret? A carefully balanced blend of dijon mustard and subtle seasonings that enhance the salmon's natural taste without overpowering it. The dish is more than just salmon; it's a symphony of textures and tastes.

Earthy mushrooms, sautéed to a tender perfection, mingle with crisp-tender asparagus spears, creating a delightful contrast alongside the rich fish. These vegetables, lightly kissed with butter and seasoned to perfection, provide a vibrant counterpoint to the salmon's richness. But the true magic lies in the creamy sauce that envelops the entire creation.

A velvety smooth sauce, infused with the savory essence of the mushrooms and asparagus, cascades over the salmon, adding a layer of indulgence that elevates the dish to new heights. The sauce is rich enough to feel luxurious but not so heavy as to weigh down the other elements. It's a harmonious blend of flavors that ties everything together.

This salmon skillet is a complete meal in itself, offering a balanced combination of protein, healthy fats, and essential nutrients. It's a dish that appeals to both the eye and the palate, making it a welcome addition to any table. Whether you're seeking a quick and easy weeknight dinner or a sophisticated meal to impress your guests, this salmon recipe is sure to deliver.

Its versatility also makes it perfect for tailored dietary needs, by making simple adjustments to the ingredients, you can easily adapt this recipe to your preference. Serve immediately and enjoy the wonderful flavors.

Preparation Time

Prep Time
3 h 10 min
Cook Time
35 min
Total Time
3 h 45 min

Nutrition Information

Per 1 serving serving
C
Calories
420 Kcal
C
Carbs
4 g
Fi
Fiber
2 g
Sugar
1 g
P
Protein
35 g
C
Fats
30 g
Saturated Fats 5 g
Unsaturated Fats 20 g
Cholestrol 120 mg
Sodium 100 mg
Potassium 600 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Butter, unsalted
    Butter, unsalted
    1.5 tbsp
    2.
    Dijon mustard
    Dijon mustard
    2 tsp
    3.
    Garlic
    Garlic
    1 tsp, chopped
    4.
    Scallions
    Scallions
    1 medium - 4 1/8" long
    5.
    Salmon Pink Raw
    Salmon Pink Raw
    1 lb
    6.
    Asparagus
    Asparagus
    4.5 oz
    7.
    Brown mushrooms
    Brown mushrooms
    6 oz
    8.
    Olive Oil
    Olive Oil
    1 tbsp
    9.
    Butter, unsalted
    Butter, unsalted
    1.5 tbsp
    10.
    Garlic powder
    Garlic powder
    0.25 tsp
    11.
    Onion powder
    Onion powder
    0.5 tsp
    12.
    Paprika
    Paprika
    0.25 tsp
    13.
    Almond milk
    Almond milk
    0.75 cup
    14.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.5 cup

Instructions

    1.
    Melt butter in a small dish. Stir dijon mustard, minced garlic, and chopped green onion into the butter to make a marinade and set this aside. Next, cut salmon into 4-ounce filets and pat the flesh dry with paper towels.
    2.
    Brush the dijon marinade over the salmon filets. It recommended you let your salmon marinate for approximately 3 hours. You can choose to lengthen or shorten the marination time to your preference for cooking.
    3.
    When you re ready to cook the rest of the meal, prepare asparagus stalks by adding them to a pot of boiling water on your stove. Cook the asparagus until it s tender, which should only be about 5 minutes or even less. Transfer the asparagus to a bowl of ice water to stop the cooking process.
    4.
    Slice your mushrooms and add them to a bowl, and set the bowl aside somewhere with the asparagus. Begin heating olive oil in a large skillet over high heat. Once the oil is smoking, add the salmon fillets flesh-side down to the skillet. Cook the salmon until the marinade on the salmon chars to a crispy browned color.
    5.
    Flip the salmon over and reduce the heat only slightly. Cover the fish with a pan lid to help it cook through while the skin gets crispy on the other side. You can cook the salmon to either be well-done or however you desire. Set the cooked salmon aside and keep the skillet on your stove.
    6.
    Deglaze the skillet by melting cold butter over medium heat. Add your asparagus and sliced mushrooms to the melted butter and season the skillet with garlic powder, onion powder, and paprika. Salt and pepper the skillet to taste (these ingredients are not included in the recipe). Continue cooking the vegetables until the mushrooms are tender and browned.
    7.
    Pour almond milk and cream into the skillet. Bring the skillet to a simmer, then nestle the salmon filets evenly within the skillet. Spoon some creamy sauce over the fish as the skillet simmers down to a thicker consistency - about 5 or so minutes. Serve hot!