Keto wild salmon with a macadamia crust

Keto wild salmon with a macadamia crust: juicy wild salmon with Dijon mustard, lemon, rosemary and crunchy macadamias. Few ingredients, lots of flavour, keto-friendly.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 520 kcal per serving
• Protein: 32 g
• Fat: 42 g
• Carbs: 4 g

Ingredients

• 2 wild salmon fillets (sushi-grade fish)
• Juice of ½ unwaxed lemon
• 1 tbsp virgin olive oil
• 1 tbsp coarse Dijon mustard
• 50 g unsalted macadamia nuts
• 1 sprig of rosemary
• Coarse sea salt and black pepper

Method

You’ll need: oven · frying pan · chopping board · knife

1. Pat the wild salmon fillets dry and season with lemon juice, sea salt and black pepper. Finely chop the rosemary and roughly chop the macadamia nuts.
2. Stir the Dijon mustard with the olive oil and brush it over the top of the salmon fillets. Press the rosemary and macadamia nuts on top to form an even crust.
3. Gently heat an ovenproof frying pan and briefly sear the salmon fillets on the uncoated side. That keeps the fish firm and helps the crust stay in place.
4. Put the pan in the oven, preheated to 180 °C (160 °C fan), and gently cook the wild salmon for 8–10 min, until it's still juicy inside. The macadamia crust should be golden brown and fragrant.
5. Leave the wild salmon to rest briefly after cooking. If needed, finish with a little lemon juice and freshly ground pepper.
6. Serve hot and enjoy the macadamia crust straight away while it's still crisp.

Good to know

When the salmon stays juicy and the crust really crunches, you don't need much else. This recipe is simple, aromatic and pleasantly satisfying.

Swaps

Macadamia nuts → almonds (more fibre and a little more protein); wild salmon → Arctic char (also provides protein and omega-3 fatty acids); Dijon mustard → unsweetened wholegrain mustard (similar flavour, often a bit more rustic); olive oil → avocado oil (heat-stable, with monounsaturated fatty acids)

Allergens

Contains fish and tree nuts. For children, only serve it well cooked and take care with whole pieces of nut; during pregnancy, only use fully cooked salmon and don't eat it raw, even if it's sushi-grade. Contains: mustard.

Frequently asked questions

Which fatty acids are in wild salmon and macadamia nuts?

Wild salmon provides omega-3 fatty acids such as EPA and DHA. Macadamia nuts mainly contain monounsaturated fatty acids, especially oleic acid and palmitoleic acid.

What does Dijon mustard bring to the dish?

Dijon mustard contains mustard seed with plant compounds and, depending on the product, some vinegar and salt. You only use a little, but it clearly shapes the flavour of the dish.

Is the lemon just there for flavour?

Mainly, yes, but lemon juice also provides a little vitamin C. In this amount its contribution to the nutrients stays fairly small.

Does rosemary matter nutritionally?

Rosemary contains essential oils and various plant compounds. Since only a little is used here, its effect on flavour is clearly bigger than its nutritional contribution.

How do macadamia nuts compare with other nuts?

Macadamia nuts are known for their mild flavour and are relatively low in carbohydrates, but they're still a problem if you have a nut allergy. Because they're so high in fat, small portions are often the better choice.

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