Ok, So I have another fresh Keto recipe for you AND another new video!!
Coco and I are up here in our very last week of filming for the season for her Disney show (I will share more thoughts at the end of the week on this) and we are basically trying to be really healthy and wean ourselves off of our Craft Services addiction. By the way, if you have ever heard rumors about Craft Services, they are all true. It’s just 24/7 on set- all you can eat everything. If I wasn’t allergic to so much (i.e.: never ending platters of doughnuts, cookies, candy, sandwiches, mac and cheese, etc.) I would be rolling my way back to Seattle in a mumu after this long dark winter we have had! But even without being able to get into the above (well, gummy candy did cause some problems for me!) it is definitely time to come out of hibernation and get back into a normal, healthy routine of eating and exercising. And whether it’s because it’s Spring, or I am just so excited to be getting back to my normal life, I am SO pumped at the prospect of “getting it together.”
For me the biggest part of this process is always making sure that the food I am putting in my body is the best possible fuel. It makes 90% of the difference in my overall health when I am eating right. So, as we talked about last week, eating a low sugar diet seems to be really helpful in getting my energy to be more stable.
Also, you guys have asked for Keto recipes, so Keto recipes you get!
This is an especially great one because it is a snap to make and well, it has bacon- so you know it’s going to be good!
And I thought you might like that I used the same Easy Chimichurri sauce as I used with the Keto Meatballs last week! I love the idea that you could make a sauce and use it as a delicious accompaniment for two different dishes in a row that are totally different.
- 1 pound Salmon Filet, cut into 4 equal pieces
- 4 slices bacon
- Kosher salt and pepper
- 2 teaspoons coconut oil
- Easy Chimichurri Sauce: (makes about 1½ cups sauce)
- 3 cloves garlic
- 1 cup flat leaf parsley
- ¼ cup fresh oregano
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice plus zest of lemon
- ½ cup olive oil
- Kosher salt to taste
- ½ teaspoon smoked paprika (optional)
- Preheat the oven to 375 degrees.
- Add the coconut oil to a heavy pan or cast-iron skillet over medium-high heat. While the pan is getting hot, sprinkle the salmon with salt and pepper and then wrap each salmon fillet with a slice of bacon.
- Gently place the salmon in the hot pan and sear the salmon for about 1-2 minutes on each side until golden, then place the entire skillet into the oven and cook salmon for about 5 minutes.
- While salmon is cooking, make the Easy Chimichurri Sauce: In the bowl of a food processor, pulse the garlic cloves until minced. Add the parsley, oregano, and spices and pulse until the herbs are broken down. Add the vinegar, lemon juice and zest and then turn the processor on and stream in the olive oil. When everything is well combined and you have a thick sauce, season to taste with kosher salt. Optional addition is the smoked paprika, which I would pulse in at the very end.
- Remove the salmon from the oven and transfer to a plate or platter and drizzle with the chimichurri sauce.
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wow, haven’t ever paired salmon and bacon before, at least that I can remember! And with chimichurri sauce to kind of bind it together is really nice too, thank you for this recipe