(SHEET PAN!) KETO HONEY MUSTARD SALMON

INGREDIENTS
FOR THE KETO HONEY MUSTARD SAUCE:

  • 1/4 cup Dijon mustard
  • 1/4 cup allulose or 3 TBSP erythritol or xylitol
  • 2 tablespoons white wine vinegar
  • 1/4 cup avocado oil
  • 1 clove garlic ran through a press, optional
  • 1 tablespoon fresh dill optional

FOR THE SALMON SHEET PAN DINNER:

  • 4 salmon fillets (I like ButcherBox's Wild Alaskan!) skin on preferably
  • 1 batch our roasted radishes lightly toasted
  • 1 head broccoli trimmed
    (SHEET PAN!) KETO HONEY MUSTARD SALMON

INSTRUCTIONS
FOR THE KETO HONEY MUSTARD SAUCE:

  1. In a medium bowl whisk together mustard, sweetener and vinegar.
  2. Emulsify the oil into the vinegar mixture: pour in the oil very slowly into the vinegar mixture while whisking rapidly (feel free to use an electric whisk). Begin drop by drop and slowly increase speed into a stream. It should take about 2 minutes to incorporate all the oil. Adding in the garlic and dill is totally optional, but a very nice touch for salmon. Note: the sauce will still work great even if your emulsification fails, just won't be as smooth.
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  5. Get full recipe >> CLICK HERE


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