Aunt Rocky’s Parmesan Crusted Salmon (Gluten Free, Low Carb)

In a small bowl just large enough for the salmon pieces, whisk egg well with a fork. Set aside.

In a separate small bowl, mix Parmesan, garlic powder, and parsley.

Rinse salmon and blot dry.

Heat a skillet large enough for all of the fillets over medium heat. Add coconut oil. When oil is melted and shimmering, dip each piece of fish in the egg, covering completely. Then dip in Parmesan mixture, and flip to coat the other side. Lay gently in the hot skillet. Repeat with all of the fish. Let each piece of fish cook until the underside of the crust begins to brown around the edges. Gently lift and turn each piece. Keep turning as needed to assure coating does not burn but fish gets cooked through.

Transfer fish to serving platter or plates. To increase fats, top with Aunt Rocky’s Zero Carb Tartar Sauce (see separate recipe on Tasty Kitchen), drizzle with lemon butter, or serve a high fat side dish.

Notes:
1. Not much of the coconut oil stays with the salmon after cooking, so only 1/2 tablespoon is included in nutritional calculations.
2. I don’t get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.
3. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per 1/4 of recipe: Calories 180, Total Fat 11 g, Saturated Fat 3 g, Sodium 55 mg, Potassium 440 mg, Total Carbohydrate 0 g, Dietary Fiber 0 g, Net Carbs 0 g, Sugars 0 g, Protein 18 g. Macros: 58% fats, 42% protein, 0% carbs.

© March 31, 2019 Roxana Lopez for Aunt Rocky’s