Keto Salmon en Croute
Elevate your keto meal game with this mouthwatering Keto Salmon en Croute recipe! Perfectly tender salmon fillets are wrapped in a golden almond and coconut flour pastry that’s low-carb and gluten-free, creating a luxurious dish ideal for impressing your guests or treating yourself to fine dining at home. The creamy spinach and dill filling, infused with hints of garlic, adds a burst of flavor and richness to every bite. With a crispy, buttery crust and a prep time of just 30 minutes, this recipe is an elegant yet approachable twist on the classic Salmon en Croute, designed specifically for keto enthusiasts. Serve it warm straight from the oven and garnish with fresh dill for a stunning presentation that's both delicious and diet-friendly!
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) Salmon fillets
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 3 large Eggs
- 1 tablespoon Heavy cream
- 2 tablespoons, chopped Fresh dill
- 1 teaspoon Garlic powder
- 2 cups (fresh) Spinach leaves
- 8 ounces Cream cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a food processor, combine almond flour, coconut flour, xanthan gum, and salt. Pulse until well mixed.
Add in the butter and 2 eggs, and pulse until the dough starts to come together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Meanwhile, in a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted. Transfer wilted spinach to a bowl and mix in cream cheese, dill, and garlic powder. Set aside.
On a floured surface (using almond flour), roll out the chilled dough into a large rectangle about 1/4 inch thick.
Divide the dough into 4 equal parts. Place a piece of salmon at the center of each rectangular dough piece.
Spread the spinach and cream cheese mixture over each salmon fillet.
Carefully fold the dough over the salmon and filling, pressing the edges to seal the parcels.
In a small bowl, whisk together the remaining egg with the heavy cream to make an egg wash.
Brush the tops of the dough-wrapped salmon with the egg wash.
Place the parcels on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 20-25 minutes, or until the dough is golden brown and the salmon is cooked through.
Allow them to cool for a few minutes before serving. Garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
4233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.7 g | 437% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 21.4 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 813 mg | 63% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1289 mg | 27% | |
*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.
