Crispy Salmon with Charred Zucchini, Roasted Fennel & Basil-Pistachio Crema
Elegant keto salmon with summer vegetables and vibrant herb sauce.
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Cooking tools:
- Food processor
- Peeler
- Microplane
- Skillet
- Baking sheet
- Oven
- Stove
- Cutting board
- Chef's knife
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Citrus press
- Plate
- Paper towel
Ingredients
- skin-on salmon fillets, 4 fillets (about 6 oz each) 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
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