(SHEET PAN!) KETO HONEY MUSTARD SALMON

INGREDIENTS
FOR THE KETO HONEY MUSTARD SAUCE:

• 1/4 cup Dijon mustard
• 1/4 cup allulose or 3 TBSP erythritol or xylitol
• 2 tablespoons white wine vinegar
• 1/4 cup avocado oil
• 1 clove garlic ran through a press, optional
• 1 tablespoon fresh dill optional

FOR THE SALMON SHEET PAN DINNER:

• 4 salmon fillets (I like ButcherBox's Wild Alaskan!) skin on preferably
• 1 batch our roasted radishes lightly toasted
• 1 head broccoli trimmed
  

INSTRUCTIONS
FOR THE KETO HONEY MUSTARD SAUCE:

1. In a medium bowl whisk together mustard, sweetener and vinegar.
2. Emulsify the oil into the vinegar mixture: pour in the oil very slowly into the vinegar mixture while whisking rapidly (feel free to use an electric whisk). Begin drop by drop and slowly increase speed into a stream. It should take about 2 minutes to incorporate all the oil. Adding in the garlic and dill is totally optional, but a very nice touch for salmon. Note: the sauce will still work great even if your emulsification fails, just won't be as smooth.
3. .......
4. .......
5. Get full recipe >> CLICK HERE