Tina’s Baked Whole Salmon with Shrimp Parsley Sauce

Serves 8

2 whole 2-pound farm salmons or 1 4-pound wild salmon 2720 cals 0 carbs
4 tbsp. butter 204 cals 0.2 carbs
2 tbsp. lemon juice 8 cals 2.4 carbs
1/2 cup dry white wine 70 cals 0.4 carbs
Salt and pepper to taste

Preheat over to 325. Wash and dry salmon under running water, making sure all scales are removed (scrape sides of fish with a serrated knife). Remove head and tail if the fish is too long to fit on a cookie sheet.

Place salmon on heavy-duty aluminium foil, which is about six inches longer than twice as long as the fish. Salt and pepper inside the cavity. Smear butter along the top side of fish. Pour wine and lemon juice over fish. Bring aluminium foil down over fish and seal on all sides. Bake for 30 minutes per inch thickness of fish. For example, the two fish pictured above were two inches thick at their thickest point. Thus, they were baked for one hour. One 4-pound fish would be about 3 inches thick and would require an hour and a half. While fish bakes, prepare sauce.


2 tbsp. butter 204 cals 0.2 carbs
1 tbsp. flour 32 cals 6.8 carbs
Salt and pepper
2 cups whipping cream 960 cals 16 carbs
2 tbsp. fresh chopped parsley 4 cals 0.6 carbs
1 can medium shrimp, drained 90 ca;ls 0.9 carbs

Melt butter, stir in flour, salt and pepper to make a roux. Add cream and mix. Heat slowly in microwave, whisking sauce frequently to prevent lumps. When sauce has boiled and thickened, stir in parsley and shrimp. Let sit for a few minutes to let flavours blend.

When fish has completed cooking, remove from oven and peel back top layer of foil. Drain all juices. Carefully remove top skin, and remove fillets of fish, breaking into serving size pieces.  (Placing a spatula into the mid-line of the fish and sliding under the flesh first towards the top of the fish, and then repeating toward the bottom gives nicely sized pieces. When the top flesh has been removed, carefully lift out the intact backbone and ribs. Recover fish with aluminium foil, and flip the package over onto another cookie sheet, then repeat the skinning and filleting process with the second side of the fish.) Place fillets on heated serving platter and surround with lemon slices.

Reheat sauce, if required, and serve with filleted salmon.

Total recipe: 3,002 calories, 27.5 grams of carbohydrate
Per serving: 375 calories, 3.4 grams of carbohydrate