Crusted Salmon Ingredients:

• 4 salmon fillets
• 1/4 cup coconut flour
• 1/4 cup crushed pumpkin or sunflower seeds
• 2 tablespoons avocado oil
• Salt and pepper to taste

Lemon Dill Aioli Ingredients:

• 1/2 cup avocado oil
• 1 large egg
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
• Prepare the Coating: In a shallow dish, mix together the coconut flour and crushed seeds.
• Coat the Salmon: Dip each salmon fillet into the coating mixture, pressing gently to adhere. Place the coated fillets on a baking sheet lined with parchment paper.
• Drizzle with Oil: Drizzle avocado oil over the coated salmon fillets.
• Bake the Salmon: Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
• Prepare the Aioli: While the salmon is baking, prepare the lemon dill aioli. In a blender or food processor, combine the egg, lemon juice, Dijon mustard, and minced garlic. With the motor running, slowly drizzle in the avocado oil until the mixture emulsifies and thickens. Stir in the chopped dill and season with salt and pepper to taste.
• Serve: Once the salmon is cooked, remove it from the oven and serve hot with a dollop of lemon dill aioli on top.

This Crusted Salmon with Lemon Dill Aioli offers a flavorful and satisfying dish that meets your dietary preferences while staying true to a ketogenic lifestyle. The crispy crust adds texture, while the creamy aioli complements the richness of the salmon beautifully.