Gluten Free & Keto Salmon Tzatziki with Cucumber Noodles
Think of this keto salmon tzatziki as a fantastically easy (and fresh!) way to load up on your omegas. Ready in 30 (or less!), it makes for an ideal weeknight meal. Easy peasy and with very little legwork involved.
In a medium bowl combine yogurt, olive oil, vinegar, lemon juice, garlic, dill and season to taste. If grating the cucumber add it in, if spiralizing it leave it out. Refrigerate covered until needed.
For the salmon:
Preheat oven to 400°F/200°C.
Mix together in a small bowl olive oil, lemon zest, garlic, and season to taste.
Very lightly oil a large piece of foil (about twice the size of your salmon filets). Place salmon skin side down over the foil, and brush with the garlic olive oil. Fold your foil to create an envelope (or in whatever shape you desire, as long as it is sealed closed).
Place foil packet on a rimmed baking sheet and bake until just cooked through, 16-20 minutes (cooking times will vary depending on the thickness of your salmon). Be careful when opening the foil envelope, as scalding steam will be released.
(Optional), change your oven settings to broil and cook the salmon (tin foil open) for 3-4 minutes to crisp up the top.
Remove the salmon from the foil using a spatula. The skins will stick to the foil and your filets will come out in one piece.
Serve right away over a bed of cucumber noodles and top it off with the tzatziki sauce.
Keep in mind that your nutrition facts may vary depending on what type of Greek-style yogurt you use and how much cucumber you opt for.