Easy 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.