Salmon Fillets with Dill Mousseline
Recipe from
Atkins - Phase 1
This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
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Ingredients
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1/3 Cupheavy creamsee savings
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24 Ounce-weightssalmon filletssee savings
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1/2lemonsee savings
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1 Teaspoonsaltsee savings
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1/2 Teaspoonground peppersee savings
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2 Tablespoonschopped fresh dill, dividedsee savings
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1 Tablespoonchopped fresh parsleysee savings
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2 Tablespoonsfinely chopped onionsee savings
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2 largeegg yolkssee savings
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5 Tablespoonsunsalted butter, meltedsee savings
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1 Tablespoonlemon juicesee savings
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Directions
1.
Heat oven to 375 degrees F.
2.
Whip cream with a whisk or electric beater until soft peaks form; set aside. Line a baking pan with aluminum foil.
3.
Season salmon with juice from lemon, salt, and pepper. Mix 1 tablespoon dill, parsley, and onion in a small bowl.
4.
Heat a large nonstick skillet over high heat 2 minutes. Sear salmon on both sides 2 minutes per side until nicely browned. Transfer to baking pan.
5.
Pat herb mixture onto salmon. Bake 5 to 6 minutes for medium doneness. Remove from oven, transfer to warmed plates.
6.
While salmon is baking, prepare Hollandaise sauce: Place egg yolks, lemon juice, salt, and pepper in a food processor or blender and process briefly. With the motor running, pour in melted butter in a very thin stream. Sauce should thicken slowly.
7.
Gently fold Hollandaise sauce and remaining dill into whipped cream. Spoon sauce over fish.
Nutrition information
Per serving: Net Carbs: 2 grams, Fiber: 0.5 grams, Protein: 39.4 grams, Fat: 36.5 grams, Calories: 490.
Percent Daily Values are based on a 2,000 calorie diet
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