Keto Salmon Wellington

Indulge in a luxurious and keto-friendly twist on a classic dish with our Keto Salmon Wellington. This recipe wraps tender, flaky salmon in a savory almond flour crust, delivering a gourmet experience that fits perfectly into your low-carb lifestyle.

Course Dinner

Cuisine British, Keto

Keyword Almond Flour Wellington, Keto Dinner, Keto Salmon Wellington, Low Carb Salmon Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 580kcal

Equipment

Mixing bowl
Baking sheet
Parchment paper
Rolling pin
Pastry brush

Ingredients

4 salmon fillets, skinless 6 oz or 170g each
2 tbsp olive oil 30ml
1 tsp salt 5g
½ tsp ground black pepper 1g
1 cup almond flour 96g
¼ cup coconut flour 30g
2 tbsp unsalted butter, melted 30ml
1 large egg, beaten
1 tbsp fresh dill, chopped 3g
2 tsp garlic powder 6g
½ cup cream cheese, softened 120g
¼ cup chopped spinach 30g
1 tsp lemon zest 2g

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the salmon fillets with salt and pepper.
In a mixing bowl, combine almond flour, coconut flour, melted butter, garlic powder, and lemon zest to form the dough.
Between two pieces of parchment paper, roll the dough into a rectangle, about 1/4 inch thick.
Remove the top parchment paper and spread the cream cheese evenly over the dough, leaving a small border around the edges.
Sprinkle the chopped spinach and dill over the cream cheese.
Place the salmon fillets on top of the spinach and cream cheese layer.
Fold the dough over the salmon, pressing the edges to seal, and trim any excess dough.
Brush the top of the dough with the beaten egg for a golden finish.
Carefully transfer the wrapped salmon to the prepared baking sheet.
Bake in the preheated oven for about 20 minutes, or until the crust is golden and the salmon is cooked through.
Let it rest for 5 minutes before serving.

Notes

Ensure the dough is chilled for easier handling.

The salmon should be at room temperature before wrapping to cook evenly.

Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven for best results.

Nutrition