Crispy Salmon with Charred Zucchini, Roasted Fennel & Basil-Pistachio Crema
Elegant keto salmon with summer vegetables and vibrant herb sauce.
- Time: 45 min
- Servings: 4
Source: Fancy Fox
Ingredients
- skin-on salmon fillets, 4 fillets patted dry
- medium zucchini, 3 shaved into ribbons with a peeler
- medium fennel bulbs, 2 trimmed and cut into 8 wedges
- mascarpone, 1/2 cup brought to room temperature
- basil leaves, 2 packed cups, plus small leaves for garnish
- shelled unsalted pistachios, 1/3 cup divided
- Parmesan cheese, 1/3 cup finely grated
- whole lemon, 1 zested and juiced
- garlic cloves, 2 cloves 1 left whole and 1 finely grated
- heavy cream, 2 tablespoons
- capers, 2 tablespoons drained and patted dry
- red pepper flakes, 1/4 teaspoon
- freshly ground black pepper, 1 teaspoon divided
- extra-virgin olive oil, 5 tablespoons divided
- butter, 1 tablespoon
- kosher salt, 1 1/2 teaspoons divided