Recipes

Keto Pecan-Crusted Salmon with Sorrel Sauce Recipe

Atkins Keto Pecan-Crusted Salmon with Sorrel Sauce
3.1g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
39.5g

Protein

46.8g

Fat

1.4g

Fiber

606.3cal

Calories

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INGREDIENTS

  • 0 1/2 cup, halves Pecan Nuts
  • 10 leaves Basil
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 2 tablespoon Unsalted Butter Stick
  • 24 oz, boneless, raw Salmon
  • 2 fl oz Sauvignon Blanc Wine
  • 1 tbsp chopped Shallots
  • 1 cup Heavy Cream
  • 1 cup Spinach

DIRECTIONS

If you cannot find sorrel in your local market use fresh spinach instead.
  1. Preheat oven to 350°F.
  2. Make pecan topping: in a food processor, pulse pecans, basil, salt, and pepper until nuts are finely ground. Transfer to a bowl and mix in butter.
  3. Mist a large baking sheet with olive oil spray. Place salmon on sheet. Spread each fillet evenly with pecan mixture. Bake 20 minutes, or until cooked through.
  4. Make the sauce: while salmon is cooking, mix wine and shallots in a small saucepan. Cook over medium heat for 3 minutes, or until wine is reduced by half. Stir in cream. Add salt and freshly ground black pepper to taste. Cook 10 minutes longer, stirring occasionally, until sauce has thickened and coats back of a spoon. Add sorrel and cook 2 minutes longer, until just wilted. Purée sauce in blender until fairly smooth. Return to saucepan on low heat.
  5. To serve, lap sauce over each fillet. 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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