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These keto salmon fillets in creamy white wine & herb cream sauce look a bit fancy but don’t let that fool you – this keto salmon casserole is extremely easy and quick to make!
This dish only takes 10 minutes to prepare, half an hour in the oven and voilá – a delicious and healthy meal for the whole family!
They’re also absolutely perfect for anyone who is following a low carb or keto diet, as one serving has just 2g net carbs!
OTHER SAVORY RECIPES:
Keto Shephards Pie Easy Keto Cheeseburger Muffins Keto German Leek and Cheese Soup Keto Tuna Avocado Balls Keto Chicken Egg Drop Soup Keto Garlic Deviled Eggs
KETO SALMON CASSEROLE INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
Xanthan gum acts as a keto-friendly thickening agent and will make your cookies softer and chewy (just as cookies should be, in my humble opinion!)
You don’t have to use xanthan gum, you can also use guar gum and locust bean gum in the same ratio. (Depending on what’s easier to find in your region.)
HOW TO MAKE THE KETO SALMON CASSEROLE:
Preheat your oven to 350°F/180°C.
Add the ingredients for the sauce to a small pot and bring the cream to a boil.
Stir every once in a while, as the cream begins to heat up.
Add the xanthan gum to the sauce and whisk thoroughly until the sauce has thickened and no clumps of xanthan gum are left.
☝︎ If you don't have a whisk, a small extra step can help to make sure you won't find any clumps of xanthan gum in your sauce.
Add about 1-2 tablespoons of your sauce into a separate bowl and sprinkle the xanthan gum into the bowl as well.
Mix the small amount of sauce with the xanthan gum and add it back to the rest of the sauce.
Mix again until the rest of the sauce has also thickened.
Place the frozen salmon fillets in a larger casserole dish and pour the creamy herb sauce over them.
Bake in your preheated oven for 30 minutes.
Serve the creamy keto salmon fillets with cauliflower rice or shirataki rice.
Cover your casserole dish with plastic wrap or fill the rest of your dish into an airtight container and store it in the fridge, where it will keep for about 2-3 days.
4 servings
1/4 of the casserole
- Amount per serving
- Calories399
- % Daily Value *
- Total Fat 31.9g41%
- Total Carbohydrate 2.0g1%
- Protein 25.2g
* The % Daily Value (DV) 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.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add the ingredients for the sauce to a small pot and bring the cream to a boil.
Stir every once in a while, as the cream begins to heat up.
Add the xanthan gum to the sauce and whisk thoroughly until the sauce has thickened and no clumps of xanthan gum are left.
☝︎ If you don't have a whisk, a small extra step can help to make sure you won't find any clumps of xanthan gum in your sauce.
Add about 1-2 tablespoons of your sauce into a separate bowl and sprinkle the xanthan gum into the bowl as well.
Mix the small amount of sauce with the xanthan gum and add it back to the rest of the sauce.
Mix again until the rest of the sauce has also thickened.
Place the frozen salmon fillets in a larger casserole dish and pour the creamy herb sauce over them.
Bake in your preheated oven for 30 minutes.
Serve the creamy keto salmon fillets with cauliflower rice or shirataki rice.
Cover your casserole dish with plastic wrap or fill the rest of your dish into an airtight container and store it in the fridge, where it will keep for about 2-3 days.
Notes
MORE SAVORY RECIPES:
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