Keto Brussels Sprouts With Salmon
A delicious and nutritious dish combining earthy Brussels sprouts and tender salmon, perfect for a keto diet.
Ingredients
Main Ingredients
- 2.5 cups Brussels Sprouts, halved
- 6 tablespoons Olive Oil, divided for various uses
- to taste Salt
- 1 teaspoon Ground Paprika
- ½ teaspoon Powdered Curry
- 260 g Salmon, cubed Approximately 9.2 oz
- ½ cup Walnuts or Pecans, chopped About 25 g or 0.9 oz
- 1 teaspoon Mustard
- 2 tablespoons Lemon Juice
- a pinch Ground Pepper Plus more if desired
- ¼ cup Dried sugar-free cranberries, optional
- Eggs, as many as you like, optional For an extra touch
Instructions
Preparation
- Preheat your oven to 180°C (356°F).
- In a large bowl, combine the Brussels sprouts with 2 tablespoons of olive oil, salt, paprika, and curry powder until well coated.
- Spread the seasoned sprouts in a single layer on a baking sheet lined with parchment paper.
- Bake for 15 minutes until they’re starting to soften and turn golden brown at the edges.
- While the Brussels sprouts are baking, toss the cubed salmon in a bowl with 2 tablespoons of olive oil and salt.
- After the first baking interval, add the salmon evenly over the Brussels sprouts and return the pan to the oven. Bake for an additional 8 minutes.
- Sprinkle the chopped walnuts or pecans over the top and bake for another 4 minutes, until the salmon is cooked through and the nuts are toasted.
- In a small bowl, whisk together 2 tablespoons of olive oil, mustard, lemon juice, salt, and pepper. Drizzle it over the cooked mixture just before serving.
- Plate your delicious Keto Brussels Sprouts With Salmon while it’s hot and fresh!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven or microwave. Feel free to customize the recipe with different nuts or seasonal vegetables.