Keto Salmon Foil Packs

STATS:
No of calories: 395 kcal
Preparation time: Ten minutes.
Portion size: 1 foil pack
Cooking time: 20 minutes.
Cuisine: American
Overall time: 30 minutes
Course: Dinner
Diet: Keto
Portion: 4
EQUIPMENT:
Baking tray
Knife
Aluminum foil
Chopping board
Measuring spoons
Small mixing vessel
INGREDIENTS:
4 salmon fillets
Black pepper
Four tbsp. unsalted butter
Three garlic cloves
1 medium lemon
2 tbsp. lemon juice
1 tbsp. fresh parsley
Salt
1 tsp. paprika
2 cups zucchini
One tbsp. olive oil
1 cup of asparagus
INGREDIENT NOTES:
SALMON FILLETS:
Salmon fillets contain high protein and omega-3 fats, and they support the keto diet. They stay wet and cook rapidly when wrapped in foil. Choose fillets that are fresh and skin-on for optimal results.
BUTTER:
Butter keeps the fish soft and adds richness while baking. It melts into the foil pack and creates a tasty sauce with the lemon and garlic. Use unsalted butter to regulate the seasoning.
GARLIC:
The robust, savory flavor of garlic counterbalances the richness of butter in the meal. Mince the garlic fresh to provide the strong taste & odor. It complements the salmon, but does not overshadow.
LEMON SLICES & JUICE:
Slices and lemon juice provide a crisp, vibrant taste that balances the butter’s richness. They also aid in its tenderization as the salmon cooks. Thin slices lead to the release of the citrusy oils into the foil pack.
KETO VEGETABLES:
Salmon pairs well with low-carb vegetables like asparagus and zucchini. They give the meal structure and absorb the garlic butter sauce. Both remain soft inside the foil and cook fast.
INSTRUCTIONS:
Warm the grill on medium to high flame.
Cut the four big pieces of aluminum foil with kitchen scissors.
Put the salmon fillet in the center of the foil.
Toss the vegetables with salt, olive oil, and black pepper.
Include the zucchini and asparagus around the salmon.
Mix the parsley, lemon juice, garlic, butter, and paprika in the dish.
Coat the dish with the vegetable and fish with the mixture.
Close the aluminum foil tightly and form the sachets.
Place the packs on grill and cook salmon for twenty minutes or till they get flaky.
Open the foil pack and serve.
SERVING SUGGESTIONS:
SIDE:
Cauliflower rice
Mashed cauliflower
Zucchini noodles
Garlic butter broccoli
SALADS:
Keto Greek salad
Spinach avocado salad
Cucumber dill salad
Arugula Parmesan salad
SAUCES & DIPS:
Keto tartar sauce
Lemon dill sauce
Garlic aioli
Avocado crema
BEVERAGES:
Sparkling lemon water
Unsweetened iced tea
Keto ginger lemonade
Cucumber mint water
TIPS:
Utilize salmon fillets with skin for the additional taste and moisture content.
Don’t over bake the salmon as it gets dry.
Utilize preferred vegetables like bell peppers or mushrooms.
STORAGE INFORMATION:
FRIDGE:
Put the salmon in the closed box and store the fish for 2 days.
FREEZER:
Freeze the uncooked packs in the box for 2 months.
FAQs:
Can I use frozen salmon to prepare this dish?
We have to thaw and dry the salmon before assembling it for quick cooking.
Can I make use of any other meat to cook this dish?
We can make use of chicken or shrimp instead of salmon, but adjust the time accordingly.
Is it necessary to utilize the aluminum foil?
We can utilize parchment paper for this purpose, but it might not properly hold the heat.
NUTRITIONAL INFORMATION:
No of calories: 395 kcal
Net carbs: 4 g
Calcium: 65 g
Total carbs: 6 g
Iron: 1.2 g
Fiber: 2 g
Sodium: 620 g
Protein: 36 g
Fat: 26 g
Potassium: 720 g
Vitamin A: 82 g
Portion size: 1 foil pack