Keto Pecan‑Crusted Salmon with Creamy Dill Yogurt Sauce
"Imagine a dinner that feels as indulgent as a restaurant‑style entrée yet stays perfectly within your keto goals. This Pecan‑Crusted Salmon brings together the buttery richness of wild‑caught salmon with a crunchy, low‑carb pecan coating that adds a delightful nutty crunch. Paired with a tangy dill yogurt sauce, each bite delivers a harmonious balance of savory, buttery, and bright flavors that will keep you satisfied without spiking your carbs. The recipe is quick enough for a weeknight meal—just 15 minutes of prep and 20 minutes in the oven—so you can enjoy a gourmet‑level dish without the hassle. For extra flair, use fresh dill and a squeeze of lemon in the sauce to brighten the palate, and serve with a simple side of roasted broccoli or a mixed green salad for a complete, nutrient‑dense plate. This dish is not only keto‑friendly (under 5 g net carbs per serving) but also packed with healthy omega‑3 fats, making it a heart‑healthy, low‑carb dinner that feels truly special."
Ingredients
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine chopped pecans, almond flour, smoked paprika, garlic powder, salt, and pepper.
Brush each salmon fillet with melted butter, then press the buttered side into the pecan mixture, coating evenly.
Place the crusted salmon skin‑side down on the prepared baking sheet.
Bake for 12‑15 minutes, or until the salmon flakes easily and the crust is golden brown.
While the salmon cooks, whisk together Greek yogurt, olive oil, chopped dill, lemon juice, and a pinch of salt in a small bowl.
Remove salmon from the oven, let rest for 2 minutes, then serve each fillet with a generous drizzle of dill yogurt sauce.
Gather Ingredients
Step by Step
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine chopped pecans, almond flour, smoked paprika, garlic powder, salt, and pepper.
Brush each salmon fillet with melted butter, then press the buttered side into the pecan mixture, coating evenly.
Place the crusted salmon skin‑side down on the prepared baking sheet.
Bake for 12‑15 minutes, or until the salmon flakes easily and the crust is golden brown.
While the salmon cooks, whisk together Greek yogurt, olive oil, chopped dill, lemon juice, and a pinch of salt in a small bowl.
Remove salmon from the oven, let rest for 2 minutes, then serve each fillet with a generous drizzle of dill yogurt sauce.