Keto Lemon‑Caper Salmon with Roasted Courgettes & Green Beans
Crisp‑skinned salmon, tangy lemon‑caper cream and charred courgettes — a low‑carb, punchy weeknight keto supper ready in 40 minutes.
This is a keto‑friendly dinner that leans on buttery salmon, a tangy lemon‑caper cream and charred low‑carb veg. It’s showy enough for guests but quick enough for a weeknight.
The trick is crispy skin and a quick pan sauce that only takes minutes — high reward for a small amount of fuss. Serve with a simple green salad if you like.
Ingredients
- 2 salmon fillets — about 150–200g each, skin on
- 30 ml olive oil
- 30 g salted butter
- 1 lemon — zest and juice
- 15 ml Dijon mustard
- 50 ml double cream
- 20 g capers — drained
- 15 g fresh parsley — finely chopped
- 2 garlic cloves — crushed
- 300 g courgettes — cut into 1–1.5cm batons
- 200 g green beans — trimmed
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- baking tray
- ovenproof frying pan
- zester
Instructions
Pat the salmon fillets very dry with kitchen paper if you have it, then rub both sides with 1 tbsp olive oil and season with sea salt and black pepper. Leave on a plate at room temperature for 15 minutes to take off the chill — this helps the skin crisp.
Preheat the oven to 180°C fan/200°C conventional.
Toss the courgettes and green beans with 1 tbsp olive oil, a pinch of sea salt and a grind of black pepper on a baking tray. Spread in a single layer and roast on the middle shelf for 12–15 minutes until charred at the edges and tender.
Heat an ovenproof frying pan over medium‑high heat on the hob. Add the remaining 1 tbsp olive oil and 10g salted butter. When the fat is very hot, lay the salmon fillets skin‑side down and press gently for 10 seconds to keep the skin flat. Sear undisturbed for 5–6 minutes until the skin is deeply golden and releases easily, then flip for 1 minute. Spoon the foaming butter over the flesh, then transfer the pan to the oven and cook 4–5 minutes for medium (adjust 1–2 minutes for thicker/thinner fillets).
Remove the salmon to a warm plate and rest for 5 minutes — this keeps the flesh juicy.
Return the frying pan to the hob over low heat (wipe out if there’s excessive burnt residue). Add 10g salted butter, the crushed garlic and cook 30 seconds. Stir in the Dijon mustard, lemon zest and 1 tbsp lemon juice, then add the capers and double cream. Simmer gently for 2–3 minutes to thicken slightly, then stir in most of the chopped fresh parsley and check seasoning.
Plate the roasted courgettes and green beans, sit a salmon fillet on top, spoon over the lemon‑caper cream and finish with the remaining parsley and a grind of black pepper. Serve immediately.
Tips
- Dry the salmon skin thoroughly before cooking; any surface moisture prevents crisping.
- Let the fish come to room temperature for 15 minutes — it cooks more evenly and won’t overcook the centre while the skin crisps.
- If you don’t have an ovenproof frying pan, sear in a frying pan then transfer the fillets to a preheated baking tray for the oven finish.
- Make the sauce in the same pan used for the fish to capture the fond — it adds real depth of flavour.
- Leftovers keep 24 hours in the fridge; reheat gently in a low oven (140°C fan/160°C conventional) to avoid drying the salmon.
Substitutions
double cream → full‑fat crème fraîche, same quantity
Stays closecapers → green olives, chopped, same weight
Noticeably differentcourgettes → small broccoli florets, 300g
Stays close
Nutrition
Per serving · estimated
- 770
- Calories
- 35 g
- Protein
- 14 g
- Carbs
- 64 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I make this dairy‑free?
Yes — replace the butter with extra olive oil and the double cream with canned coconut cream; the sauce will be slightly sweeter but still rich.
How do I know when the salmon is cooked?
The flesh should be opaque and flake easily with a fork. For certainty, the thickest part should reach about 50–55°C for a moist, slightly rare centre.
Can I cook the veg on the hob instead?
Yes — pan‑fry the courgettes and beans in 1–2 tbsp olive oil over medium‑high heat for 6–8 minutes until charred and tender, turning occasionally.
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