Make 4 rectangles of parchment paper about 15 x 12 inch (38 x 30cm).
Place one piece of salmon on each piece of parchment paper.
Add a tablespoon of butter onto each salmon piece, then drizzle over a teaspoon of fish sauce and squeeze some lime juice onto each.
Slice the other lime thinly and place a couple of slices on top of each fillet.
Sprinkle the chili over the top of the lime slices.
Wrap or fold the parchment paper around the fish to form a loose but secure parcel.
Bake on an oven tray for 15-20 minutes or until cooked to your liking.
Serve in the paper so that the buttery juices are retained. Skip the chili if serving kids.
How to make the parcel: Don't worry about creating fancy overlapping pleats in the parchment paper. I just wrap it up whichever way and make sure that the end piece is tucked underneath so air can't escape.
Prep this recipe ahead of time? Make the parcels and then place in the fridge for a few hours and take out when ready to cook.
Leftovers? Salmon can be kept in the fridge for 3 days and is great added to salads.
Want veggies? Add some asparagus and sliced zucchini next to the salmon (or underneath) and wrap up the parcel. They will cook at the same time as the fish. Experiment with keto friendly vegetables that you like (asparagus, sliced zucchini, green beans or broccolini). Place the veggies next to or on top of the fish. The veggies can also create a bed under the fish.