Grilled Salmon with Creamed Leeks & Buttered Courgettes
A high healthy fats and protein meal, making it ideal for a ketogenic diet while keeping carbs low.
Servings: 1
Cost: £6
Ingredients
- 150 g salmon fillet
- 1 medium leek sliced (about 80g)
- 1 small courgette sliced (about 120g)
- 2 tbsp butter 30g
- 50 ml double cream
- 1 tbsp olive oil for grilling
- Salt & pepper to taste
- ½ tsp garlic powder
- ½ tsp dried thyme
Instructions
Grill the Salmon:
- Preheat a grill pan over medium-high heat.
- Rub the salmon fillet with olive oil, salt, pepper, and garlic powder.
- Grill for about 4–5 minutes per side until the skin is crispy and the flesh flakes easily.
Prepare the Creamed Leeks:
- In a pan over medium heat, melt 1 tbsp butter.
- Add the sliced leeks and cook until soft (about 5 minutes).
- Pour in the double cream and season with salt, pepper, and thyme.
- Simmer for 2–3 minutes until thickened.
Sauté the Buttered Courgettes:
- In another pan, melt 1 tbsp butter over medium heat.
- Add the courgette slices and sauté for 4–5 minutes until golden and tender.
- Season with salt and pepper to taste.
Serve:
- Plate the salmon alongside the creamed leeks and buttered courgettes.
- Enjoy a rich, satisfying keto-friendly meal!
Notes
Macronutrient Summary (Approximate):
Calories: ~730 kcal
Fat: ~61g
Protein: ~42g
Carbohydrates: ~9g (Net Carbs: ~7g)
Fibre: ~2g