This Low Carb Salmon is citrusy, bright, and sweet without all of the carbs. This recipe is made with SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops™ to give the salmon its distinct orange flavor. Serve this delightful salmon with a side salad, and you have yourself a delicious, low carb Irish inspired meal for St. Patrick's Day! Only 4 net carbs per serving.
Ingredients:
- Fresh wild caught salmon
- Lemon. lime & orange
- Shallot
- Valencia Orange SweetLeaf® Liquid Stevia Sweet Drops™
- Himalayan pink salt
- Black ground pepper
- Extra virgin olive oil
- Parsley & thinly sliced lemon and orange slices, for topping the salmon
Let's Make This Low carb Salmon with Citrus!
Preheat your oven to 350°F. Pat your salmon dry, and season both sides of the fish with salt and pepper. Set aside.
In a medium sized bowl, prepare your glaze. Add fresh squeeze orange, lemon and lime juice. Add in your olive oil and SweetLeaf® Liquid Stevia Sweet Drops™ to taste. We used the Valencia Orange Flavor to complement the citrus flavor. We found about 1 tsp to be perfect, but adjust according to your tastes. You may want to start out with a little less, then add more to taste.
Now, simply add in the rest of the ingredients (shallots, parsley, salt & pepper) and then whisk together. Give it another taste and then adjust seasonings to your preference.
Place the salmon on some tin foil that will be big enough to wrap the entire fish tightly. Drizzle the salmon with the glaze and layer with thin slices of citrus (optional, but recommended!).
Wrap the foil tightly before putting the salmon in the oven. The glaze will poach the fish really nicely, and will make for a great dressing for serving the salmon later. The salmon needs to cook until the internal temperature reaches 145°F, so, about 25-30 minutes at 350°F.
Now, serve the salmon with any side you’d like. We think a fresh, simple salad with greens, avocado and onion is great. We drizzle excess glaze on the salmon and side salad like a dressing. Garnish with fresh parsley (optional, but pretty!) and enjoy this low carb salmon with .
Thanks to our sponsor SweetLeaf® Stevia for making this post possible. It’s partnerships like these that allow us to bring you beautiful content.
Recipe Notes:
Disclosure: This low carb salmon recipe was created in partnership with one of our favorite low carb brands, SweetLeaf® Stevia! Although this is a sponsored post, all opinions are our own.
Shop This Recipe!
Need supplies for this recipe? We've linked our favorites above and right here in our Amazon Store! You don't pay anything extra if you shop using our link, but we get a small percentage of the sale.
More Recipes To Try:
Please let us know if you guys give this keto salmon recipe a try, and be sure to share with us on Instagram @afullliving so we share your creations. leaving a rating and a comment also let's us know how we are doing. 🙂
Until next time,
Briana & Chamere
Low Carb Salmon with Citrus Recipe
Ingredients
- 1 lb fresh wild caught salmon
- 1 whole lemon (juice of)
- 1 whole lime (juice of)
- 1/2 whole orange (juice of)
- 1/2 whole shallot (about 30 grams)
- 1 tsp Valencia Orange SweetLeaf® Liquid Stevia Sweet Drops™
- 1/2 tsp Himalayan pink salt
- 1/4 tsp black ground pepper
- 1/4 cup extra virgin olive oil
- 1 handful parsley leaves
- Thinly sliced lemon and orange slices for topping the salmon
Instructions
- Preheat your oven to 350°F. Pat your salmon dry, and season both sides of the fish with salt and pepper. Set aside.
- In a medium sized bowl, prepare your glaze. Add fresh squeeze orange, lemon and lime juice. Add in your olive oil and SweetLeaf® Liquid Stevia Sweet Drops™ to taste. We used the Valencia Orange Flavor to complement the citrus flavor. We found about 1 tsp to be perfect, but adjust according to your tastes. You may want to start out with a little less, then add more to taste.
- Now, simply add in the rest of the ingredients (shallots, parsley, salt & pepper) and then whisk together. Give it another taste and then adjust seasonings to your preference.
- Place the salmon on some tin foil that will be big enough to wrap the entire fish tightly. Drizzle the salmon with the glaze and layer with thin slices of citrus (optional, but recommended!).
- Wrap the foil tightly before putting the salmon in the oven. The glaze will poach the fish really nicely, and will make for a great dressing for serving the salmon later. The salmon needs to cook until the internal temperature reaches 145°F, so, about 25-30 minutes at 350°F.
- Now, serve the salmon with any side you’d like. We think a fresh, simple salad with greens, avocado and onion is great. We drizzle excess glaze on the salmon and side salad like a dressing. Garnish with fresh parsley (optional, but pretty!) and enjoy this low carb citrus glazed salmon.
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Leave a Reply