Low Carb Spicy Wrapped Salmon w Lemon Butter Haricot Verts

You’ll love this recipe for your next week of Keto meal prep! Fresh pink salmon fillets are seasoned and coated in a spicy sauce featuring Sriracha and a pinch of curry powder. After being layered with slices of green avocado, the salmon is wrapped in salty prosciutto and baked until crisp. The salmon comes out perfectly flaky and moist, and the prosciutto turns crisp in your oven better than bacon. Served on the side is a bed of haricot verts (otherwise known as French green beans) quickly prepared while the salmon bakes. The haricot verts are dripping in 2-ingredient lemon butter and freshly chopped dill. This is one of those recipes where fresh flavors will really shine through. Pick the pinkest salmon, brightest French green beans, and greenest dill for this one.

Can I Substitute The Mayonnaise?

Mayonnaise is fantastic for flavoring ingredients and retaining moisture. This is why some people use mayonnaise as their secret ingredient in cakes, but it works the same way for meats! After being wrapped in prosciutto and covered with avocado, the strong mayonnaise flavor bakes away in the oven. However, if you really don’t like the idea of spreading mayonnaise on your salmon, you can make a sauce with melted butter instead. Substitute the mayonnaise with melted butter, then whisk in the other spicy sauce ingredients as directed. Stay wary that you may lose some of the tenderness that’s promised to you when using melted butter instead of mayonnaise.

Can I Use A Different Fish?

If you don’t like fish that tastes “fishy”, you may actually surprise yourself with this Keto salmon recipe! The spicy sauce is so flavorful, it really takes that “fishy” taste out of salmon. However, if salmon just doesn’t suit your palate, the next best choice would be cod fillets. Although salmon complements the flavors of this dish a little better, cod is a plain-tasting white fish that holds flavor really well. You’ll be able to taste the seasonings and spicy sauce very well with cod. Choose fresh cod fillets over frozen fillets so you can get thick pieces that will become flaky in the oven.

Jessica L.

Net Carbs

3.2 g
Fiber

3 g
Total Carbs

6.2 g
Protein

24.8 g
Fats

20.4 g

301 cals

Quantity

Serving Size

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Prosciutto

4 slice
Salmon, red (sockeye), raw, Alaska Native

6 ounce
Seasoned salt

0.13 teaspoon
Black pepper

0.25 teaspoon
Mayonnaise

2 teaspoon
Ketchup

0.25 teaspoon
Sauce Sriracha Or Hot Chile

0.25 tsp
Lemon juice

0.5 teaspoon
Curry powder

0.13 teaspoon
Avocado

1.5 oz
Salt

1 teaspoon
Haricots Verts Green Beans

4 oz
Black pepper

0.25 teaspoon
Butter, unsalted

1 tablespoon
Lemon juice

0.5 teaspoon
Dill weed, fresh

0.5 teaspoon, whole pieces

Step 1

Preheat an oven to 350 degrees and line a sheet tray with parchment paper. Set the tray aside for later. On a clean surface, lay down 2 slices of prosciutto horizontally per serving. If your salmon has the skin on, slice the skin off. Lay 3-ounce salmon fillets vertically on top of the prosciutto slices. Season the fish with seasoned salt and black pepper.
Step 2

Prepare the spicy sauce by whisking together the mayonnaise, ketchup, Sriracha, lemon juice, and curry powder in a small dish. If you don’t like spicy flavors, you can simply omit the Sriracha. You may also substitute the Sriracha with any favorite vinegar-based hot sauce. Spread the sauce across all the exposed areas of the salmon. Then, slice the avocado into thin slices. Arrange about ¾ ounce of avocado on top of each salmon fillet.
Step 3

Take the bare edges of the prosciutto and wrap them over the avocado on top of the salmon. Overlap the prosciutto slightly so it doesn’t pop up during cooking. If you wrap the prosciutto over the avocado at a slight diagonal, this will help too. Lift and transfer the wrapped salmon onto your lined sheet tray. Bake the tray for 30 minutes or until you see the prosciutto become dark pink and crispy.
Step 4

While the salmon is baking, you can quickly make the buttery haricot verts. Fill a pot with water and season the pot with the amount of salt listed. However, you can heavily salt the water at your discretion. Bring the pot to a boil and drop washed, uncut haricot verts into the boiling water. Boil the beans for just about 3 minutes - until they turn bright green and are tender enough to pierce with a fork. Immediately drain the beans but do not add them to an ice bath.
Step 5

Return the pot with the haricot verts in it to your stove over low heat. Season the beans with pepper and melt the butter into the pot. Once the haricot verts are coated in melted butter, add lemon juice and finely minced dill. Don’t let the pot come to a simmer, but just let the ingredients warm up together as the haricot verts soak up some of the butter and flavorings. This should only take an additional 2-3 minutes. Serve the hot buttery haricot verts with the finished salmon fillets.