Low Carb Salmon Au Gratin
Indulge in the velvety richness of Low Carb Salmon Au Gratin, a keto-friendly masterpiece that's as comforting as it is elegant. This delectable dish features tender salmon fillets baked to perfection beneath a luscious, creamy sauce made with heavy cream, cream cheese, a hint of fresh lemon juice, and a blend of Parmesan and mozzarella cheeses. Infused with garlic and crowned with a golden, bubbly topping, this recipe is a low-carb twist on traditional gratin that doesn't skimp on flavor. Ready in just 45 minutes, it's a perfect weeknight dinner or an impressive main dish for entertaining. Serve it over a bed of sautéed baby spinach for a complete, nutritious meal that's both satisfying and irresistibly cheesy.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 cup heavy cream
- 4 oz cream cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter
- 2 cloves garlic cloves, minced
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 cups baby spinach (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick cooking spray.
Season the salmon fillets with salt and pepper on both sides. Set them aside.
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Reduce the heat to low and stir in the cream cheese, whisking until smooth and melted.
Pour in the heavy cream and add the lemon juice. Continue whisking until the mixture is smooth and combined.
Add 3/4 cup of grated Parmesan cheese to the sauce, stirring until it is fully melted and incorporated. Remove the sauce from heat and set aside.
Place the salmon fillets in the prepared baking dish. Spoon the sauce evenly over the salmon, ensuring each piece is coated.
Sprinkle the shredded mozzarella cheese over the top of the sauce. Then, scatter the remaining 1/4 cup of Parmesan cheese over the top for added texture and flavor.
Bake the dish in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Turn on the broiler for 2-3 minutes at the end of baking to create a golden, bubbly, cheesy crust on top. Keep a close watch to avoid burning.
Remove the dish from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
Optional: Serve over a bed of sautéed baby spinach for a fresh, low-carb side dish.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 144 mg | 3% | |
*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.
