Low Carb Orange Butter Roasted Salmon w Vegetable Medley

Name: Low Carb Orange Butter Roasted Salmon w Vegetable Medley
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Yield: 2
Cuisine: keto
Ingredients: Salmon Sockeye Raw; Seasoned Salt; Black Pepper; Thyme, Dried; Oregano, Dried; Onion Powder; Garlic Powder; Olive Oil; Unsalted Butter; Orange Juice; Fried Pork Rinds; Asparagus, Raw; Zucchini; Olive Oil; Salt; Black Pepper; Garlic; Onion Powder; Nutmeg Ground; Thyme, Dried; Rosemary, Dried; Squash Butternut Frozen Unprepared; Unsalted Butter; Arugula; Pecans, Raw

895 ratings

Low Carb Orange Butter Roasted Salmon w Vegetable Medley dish

Prepare Time 5 minutes

Cook Time 65 minutes

This delectable meal is great for sharing with another or having two savory meals to enjoy throughout your busy week. Meaty salmon filets are graciously seasoned and roasted in the oven. Multiple bastings of a quick-made orange butter are what heightens this salmon to chef-worthy status. The final Keto touch? A generous topping of crunchy pork rinds (in lieu of bread crumbs). Served on the side is a seasonal vegetable medley. This vegetable medley is from the original Carb Manager Cold Weather Vegetable Medley recipe. If the vegetables you see listed aren’t available to you at this time, you can read further down for substitutions or other vegetable ideas. This is a great Keto recipe because it has just the right amount of fat in all the right places without any overbearing sauces or heaviness. ### Making This Meal Work For Any Season Asparagus, zucchini, and butternut squash are vegetables typically seasonal to colder months. The butternut squash is especially difficult or impossible to find in warmer seasons. Depending on where you live, main grocery store chains will likely have asparagus and zucchini year-round, but you can make some substitutions as necessary. Broccoli and cauliflower are always great go-to Keto vegetables that are low in carbs. Green beans, mushrooms, or brussel sprouts are also veggies you can almost always find to replace any seasonal produce that might not be available. If you really can’t find zucchini during spring or summer, look for yellow summer squash as your substitution. ### When To Splurge On High-Quality Ingredients This Keto recipe is one that can really impress your guests or just yourself. Since the salmon is the highlight of the meal, this is one of those times it may be worth to splurge on the “good stuff.” Avoid using frozen salmon for this recipe and opt for the freshest fillets you can find. Red sockeye salmon will look particularly impressive on your dinner plate and will be so beautiful under layers of orange butter. While this recipe does call for frozen butternut squash to cut down on prep time, make sure your other vegetables are fresh. Bright green or purple asparagus with in-season zucchini will really make your main course look restaurant-worthy. You can serve the meal with fresh herb garnished or wedges of lemon. Jessica L.

How to make Low Carb Orange Butter Roasted Salmon w Vegetable Medley

Preheat an oven to 400 degrees. Arrange 8-oz salmon fillets on a sheet tray lined with parchment paper. Season each filet with the seasoned salt, pepper, thyme, oregano, onion powder, and garlic powder. Drizzle about 1 tsp of olive oil over each salmon filet before baking in the oven for just 10 minutes.
While the salmon is baking, combine melted butter and orange juice in a small dish. After 10 minutes, remove the salmon from the oven and brush the filets with about ⅓ of the orange butter using a marinade or pastry brush. Bake for another 10 minutes. Repeat the butter-basting and 10-minute baking intervals 2 more times. The salmon should have baked for a total of 40 minutes with 3 rounds of butter-basting.
After the 40 minutes in the oven, press about 1 ½ TB of ground pork rinds onto the top of each salmon filet. Bake the filets for a final 25 minutes. During all this baking time, you will be preparing the vegetable medley side dish. You may wish to allow the salmon filets to rest for 5 minutes before serving at the end of the recipe.
To make the vegetable medley, first, blanch the asparagus. Cut fresh asparagus stalks in half as you bring a pot of water to a boil. Drop the asparagus in the boiling water and cook for just 2 minutes. After 2 minutes, transfer the asparagus to an ice bath to halt the cooking.
Chop zucchini into ¼-inch thick pieces. Combine the zucchini with the asparagus in a large mixing bowl with the olive oil, salt, pepper, garlic, onion powder, nutmeg, thyme, and rosemary. Heat a large non-stick pan or skillet to high heat and pour in the seasoned vegetables. Let the asparagus and zucchini cook undisturbed until they are charred on one side.
Toss the asparagus and zucchini in the pan and reduce the heat to medium. Add in THAWED butternut squash to the pan. Occasionally toss while cooking until all the vegetables have darkened edges and the seasonings char to your liking. Then, reduce the heat to very low and melt the butter in the pan. Toss the ingredients until all the vegetables are coated in butter.
Take the pan off the heat and stir the arugula into the vegetables. The heat from the pan should naturally wilt the arugula. Transfer the cooked vegetables to a serving dish. Return the hot pan to the stove over low heat. Add chopped pecans to the pan and let them cook for about 60 seconds or until you can smell they’re toasted. Sprinkle the toasted pecans over the finished dish and serve the vegetable medley with your salmon.

Ingredients of Low Carb Orange Butter Roasted Salmon w Vegetable Medley

Ingredient	Quantity
1. Salmon Sockeye Raw	1 pound
2. Seasoned Salt	¼ teaspoon
3. Black Pepper	⅛ teaspoon
4. Thyme, Dried	¼ teaspoon
5. Oregano, Dried	½ teaspoon
6. Onion Powder	¼ teaspoon
7. Garlic Powder	¼ teaspoon
8. Olive Oil	2 teaspoon
9. Unsalted Butter	1 tablespoon
10. Orange Juice	2 tablespoon
11. Fried Pork Rinds	½ ounce
12. Asparagus, Raw	3-½ ounce
13. Zucchini	5 ounce
14. Olive Oil	½ tablespoon
15. Salt	¼ teaspoon
16. Black Pepper	⅛ teaspoon
17. Garlic	1 teaspoon
18. Onion Powder	⅛ teaspoon
19. Nutmeg Ground	⅛ tsp
20. Thyme, Dried	¼ teaspoon
21. Rosemary, Dried	¼ teaspoon
22. Squash Butternut Frozen Unprepared	3 ounce
23. Unsalted Butter	½ tablespoon
24. Arugula	1 ounce
25. Pecans, Raw	1 ounce

Low Carb Orange Butter Roasted Salmon w Vegetable Medley nutrients

caloriesKCal: 669.73 caloriesKJ: 2802.149 totalCarbs: 16.197 diabetesCarbsADA: 16.197 netCarbs: 11.704 diabetesCarbs: 11.747 fiber: 4.407 starch: 0.889 sugar: 6.228 addedSugar: 0.032 sugarAlcohols: 0.086 protein: 57.544 fat: 42.232 transFat: 0.384 monousatFat: 19.333 polyunsatFat: 9.061 omega3Fat: 0.332 omega6Fat: 4.3 saturatedFat: 10.99 cholesterol: 149.812 vitaminA: 861.631 vitaminC: 28.934 vitaminD: 25.031 vitaminE: 5.361 vitaminK: 51.825 vitaminB1: 0.681 vitaminB2: 0.493 vitaminB3: 20.007 vitaminB5: 0.562 vitaminB6: 1.679 vitaminB12: 13.558 potassium: 1333.346 magnesium: 123.65 calcium: 113.853 iron: 3.868 zinc: 2.366 copper: 0.506 phosphorus: 730.339 sodium: 862.414 selenium: 75.003 folate: 95.359 choline: 38.32 alcohol: 0 caffeine: 0 gluten: 0 manganese: 1.008 conjugatedLinoleicAcid: 0.06 phyticAcid: 83.938 xylitol: 0 isomalt: 0 sorbitol: 0 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.08 mannitol: 0.006