This dish is super fancy looking, yet super simple to make. It only takes about 20 minutes! As you have probably noticed by now, I definitely lean toward quick and easy meals! The fact that this meal fits into our low-carb keto lifestyle is even better. We weren’t big fish eaters before, unless it was battered and deep fried, so we are working on incorporating more fish into our meals.
I’m sure you all have heard by now that all healthy eating and diet plans say to “eat more fish”. The reason is that fish contains Omega-3 fatty acids, is low in saturated fat, high in protein and is a wonderful source of vitamin D, iodine, iron, phosphorus and selenium.
For those keeping track, the nutritional counts for this recipe are: Calories 467, Fat 35g, Carbs 1g, Protein 36g (Source)
See end of post for egg safety information.
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Keto Roasted Salmon with Hollandaise Sauce
Prep time: 5 minutes, Cook time: 15 minutes, Serves: 4
4 (about 6-oz each) salmon fillets
1 tablespoon extra virgin olive oil
Sea salt and black pepper, to taste
Easy Blender Hollandaise Sauce Ingredients:
3 egg yolks
1½ tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter
2 tablespoons fresh chives, chopped
- Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place the salmon filets on the prepared baking sheet and brush with olive oil. Season with salt and black pepper, to taste.
- Place the baking sheet in the oven to roast for 12-15 minutes, or just until the salmon flakes easily. Do not overcook.
- Right before the salmon is ready to come out of the oven, add the egg yolks, lemon juice, salt, and cayenne pepper to a high-speed blender and melt the butter in a small saucepan or in the microwave until it is completely liquid and bubbling, but not scorched.
- Blend the eggs yolks, lemon juice, and seasonings for several seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. (Once the butter has been added to the blender, the mixture should quickly develop a smooth, creamy consistency. If it is too thick, add a tablespoon of warm water and blend for another couple of seconds)
- Taste the sauce and add additional lemon juice, salt, or cayenne pepper, as desired. Pour the sauce into a serving container and set it in lukewarm water until ready to use. (Avoid overly hot water as it will cause the eggs to solidify)
- When the cook time is complete, remove the salmon from the oven and serve immediately with roasted asparagus, broccoli, or your choice of sides. Drizzle some warm hollandaise sauce on top, along with the fresh chives right before serving.
Is Eating Raw Eggs Safe?
There may be some concern regarding the safety of this Hollandaise sauce due to it containing raw eggs. “Pasteurized eggs are safe to eat raw and all (store-bought) egg products are pasteurized as required by United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). This means that they have been rapidly heated and held at a minimum required temperature for a specified time to destroy bacteria. Further cooking is not required. Jul 17, 2019. Source
However, backyard chicken eggs and I’m guessing farm-fresh eggs are not pasteurized as explained above. Pasteurized eggs are not to be confused with eggs from pasture-raised chickens…they are two entirely different things.