Health and Fitness Diet by
FItness Food

Salmon Casserole with a Dijon & Lemon Sauce || The Keto Kitchen

​Low Carb & High Fat / Keto Salmon Casserole with a Dijon & Lemon Sauce

This was such a quick meal to make and it was incredibly filling. It reminded me of a tuna and mayonnaise sandwich filling – but it tasted a lot richer and full of flavour.

| The Recipe |

– 2 tbsp Butter or Coconut Oil
– 1 medium Onion, chopped
– 2 Garlic cloves, minced (or 2 teaspoons of Garlic Puree)
– 450g/16oz/ 1lb Salmon, flaked or chopped into small pieces
– 2 tbsp Dijon Mustard
– 2 Spring Onions
– 1 tbsp Coconut Flour
– 1/2 tsp Salt (I like to use Pink Himilayan)
– 1/2 tsp Chives (dried or fresh)
– A sprinkle Onion Powder
– A sprinkle Paprika

– 2 tbsp Butter or Coconut Oil
– 3 Garlic cloves, minced (or 3 teaspoons of Garlic Puree)
– 1 Lemon, juiced
– 2 tbsp Dijon Mustard
– 450ml (16 floz) Double/Heavy Cream
– 2 tbsp Chives, dried or fresh

1. Preheat oven to 180C/350F.
2. In a small pan, over medium heat saute onions and garlic in butter until soft. Set aside and allow to cool.
3. In a large bowl, combine remaining casserole ingredients with cooked onion mixture and mix well.
4. Place in a casserole dish and bake for 20-25 minutes or until cooked through as desired.
5. Whilst the casserole is baking, make your cream sauce; in a large pan over medium heat, saute garlic in butter until soft. Add lemon juice and dijon mustard, whisk until combined. The whisk in double/heavy cream. Simmer until desired thickness is achieved, stirring frequently.
6. Remove cooked casserole from the oven, add sauce and combine well. Garnish with chives.

Please note, all macros are calculated with My Fitness Pal and may vary depending on ingredients used.
Serves 8.
Per serving:

CALORIES: 394kcal
FAT: 32g

| The Keto Kitchen |

Zazie Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License


Communicator. Hipster-friendly travel trailblazer. Extreme introvert. Beer ninja. Professional entrepreneur. Coffee junkie. Analyst. Web maven.

1 Comment

Leave a Response