This elegant salmon dish showcases the perfect marriage of bright lemon, cracked black pepper, and rich olive oil over perfectly cooked fish, creating a restaurant-quality meal in under 20 minutes with just 1g net carb per serving.
Recipe Details
Ingredients
- 680g salmon fillets, skin-on
- 2 large fresh lemons, juiced and zested
- 10ml coarsely cracked black pepper
- 45ml extra virgin olive oil
Instructions
-
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
-
Pat 680g salmon fillets completely dry with paper towels and place skin-side down on the prepared baking sheet.
-
Brush salmon with 45ml extra virgin olive oil and season generously with salt and 10ml coarsely cracked black pepper.
-
Zest 2 large fresh lemons directly over the salmon, then squeeze the juice over each fillet.
-
Bake for 10-12 minutes until salmon flakes easily with a fork and internal temperature reaches 63°C (145°F).
-
Let rest for 2-3 minutes before serving. Drizzle with any accumulated pan juices.
Tips
Salmon Selection: Choose thick, center-cut fillets for even cooking. Fresh salmon should smell like the ocean, not fishy.
Skin Benefits: Leave skin on during cooking to help hold the fish together and add flavor. It can be removed before serving if preferred.
Pepper Texture: Use coarsely cracked black pepper for the best texture and flavor impact. Pre-ground pepper won't provide the same punch.
Lemon Timing: Add lemon juice just before baking to prevent the acid from "cooking" the fish prematurely.
Temperature Check: Salmon is done when it flakes easily and reaches 63°C (145°F). Don't overcook or it will become dry.
Resting Time: Let salmon rest briefly after cooking to allow juices to redistribute throughout the fish.
Carb Count: Approximately 1g net carb per serving, making this ideal for strict ketogenic eating.
Serving Ideas: Pair with roasted asparagus, cauliflower rice, or a simple arugula salad for a complete keto meal.