This recipe comes from one of my favorite Keto cookbooks, The Complete Ketogenic Diet For Beginners, by Amy Ramos. I let a friend borrow the book as she started her keto journey and it is now back in my possession with an added sweet note.
The most satisfying aspect of my journey to health has been the inspiration I have provided for the people around me. Sometimes you don’t realize how many people you impact on a regular.
I spent the last 4 days at the National Veterans Wheelchair Games. I was stopped by one of the athletes that I had a previous conversation with about keto several months ago. To see his passion and excitement for his new lifestyle makes me feel complete.
To see a close friend be free of almost debilitating stomach pain and bloating makes my heart want to explode.
To see my brother creep closer and closer to his goal of saying goodbye to 100lbs makes all the sacrifices worth it.
These are just a few of the stories that touch my heart everyday.
Now enough of the sappy stuff and on to the yummy stuff =)
2 TBSP freshly squeezed lemon juice
2 TBSP of butter, room temp
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1. Preheat oven to 350*. Line a baking sheet with parchment paper and set aside.
2. In a small bowl, stir together the Asiago cheese, lemon juice, butter, garlic, basil, and oregano.
3. Pat the salmon dry with paper towels and place the fillets on the baking sheet skin-side down. Divide the topping evenly between the fillets and spread it across the fish using a knife or the back of a spoon.
4. Drizzle the fish with olive oil and bake until the topping is golden and the fish is just cooked through, about 12min.
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