Ingredients
Units
Scale
For the Sauce:
- 1/2 cup minced fresh parsley
- 1/4 cup jarred roasted red peppers, patted dry and chopped fine
- 3 tbsp olive oil
- 2 tbsp capers, rinsed and minced
- 1 tbsp sherry vinegar*
- 2 garlic cloves minced
- 1/2 tsp smoked paprika
- 1/8 tsp salt
For the Salmon:
- 4 (6-8 oz) skinless salmon fillets, about 1/2-1 inch thick
- 8 thin slices prosciutto (about 4 oz)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oil
Instructions
For the Sauce (Can be made up to 3 days ahead)
- Combine all the ingredients for the sauce in a small bowl and season with salt and pepper.
For the Salmon:
- Adjust the oven rack to the upper middle of the oven and preheat the oven to 450 degrees F. Season salmon with salt and pepper. Take each piece of salmon and wrap 2 slices of prosciutto around the salmon (prosciutto may not entirely cover salmon)
- Heat oil in an oven-safe frying pan over medium-high heat until just barely smoking. Cook salmon for 2 minutes before flipping and repeating for 2 minutes (prosciutto should just begin to brown)
- Transfer skillet to the oven and bake for 5 minutes or until salmon reaches an internal temperature of 125 degrees F.
- Transfer salmon to serving platter and cover in sauce before serving.
Notes
* you can use red or white wine vinegar instead
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 499
- Sugar: 1
- Fat: 33
- Carbohydrates: 2
- Fiber: 1
- Protein: 40
