Keto Salmon Doria
Indulge in a low-carb twist on a Japanese-inspired comfort dish with this Keto Salmon Doria recipe! Perfectly seasoned and pan-seared salmon fillets rest atop tender, garlicky cauliflower rice, creating a deliciously keto-friendly base. A creamy, velvety sauce made with heavy cream, cream cheese, and Parmesan takes this dish to the next level, while a golden layer of melted mozzarella crowns the bake for a heavenly finish. With its irresistible fusion of flavors and textures, this hearty casserole is easy to prepare in under an hour, making it an ideal choice for a satisfying yet healthy weeknight dinner. Garnished with fresh parsley, it’s a show-stopping dish that’s both nourishing and indulgent.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cauliflower rice
- 1 teaspoon Garlic powder
- 2 tablespoons Butter
- 1 cup Heavy cream
- 4 ounces Cream cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Season the salmon fillets with salt and black pepper on both sides.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the salmon fillets and cook for around 3-4 minutes on each side until they're golden brown and just cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted, add the cauliflower rice and garlic powder. Sauté for about 5-7 minutes until the cauliflower rice is tender. Season with a pinch of salt and black pepper. Transfer the cauliflower rice to a baking dish.
In a saucepan over low heat, combine heavy cream and cream cheese. Stir until the cream cheese is fully melted and the mixture is smooth.
Stir in the grated Parmesan cheese and continue to cook until the sauce thickens slightly, about 2-3 minutes. Adjust seasoning with salt and black pepper if necessary.
Place the cooked salmon on top of the cauliflower rice in the baking dish. Pour the cream sauce over the salmon and cauliflower rice evenly.
Sprinkle shredded mozzarella cheese over the top.
Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden brown.
Remove from the oven and let it cool slightly. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 4884 mg | 212% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 16.6 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1478 mg | 114% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
