This easy-to-prepare keto Brussels sprouts with salmon recipe is a real symphony of flavors and textures. Bake it to perfection on a single sheet pan, and enjoy! Ingredients like walnuts and optional cranberries will elevate this simple meal to a gourmet keto experience. Perfect for a low-carb, keto, and fit lifestyle.
How to make keto Brussels sprouts with salmon?
FULL DETAILED AND PRINTABLE RECIPE IS BELOW!
Ingredients for Keto Brussels sprouts with salmon
To create this culinary masterpiece, you'll need the following ingredients:
- Brussels Sprouts: 357g (approximately 12.6 oz or 2.5 cups), halved
- Olive Oil: 6 TBS (divided for different uses)
- Salt: A pinch (divided for different uses)
- Ground Paprika: 1 tsp
- Powdered Curry: ½ tsp
- Salmon: Cut into cubes, to taste 260 g
- Walnuts or Pecans: Chopped, to taste (approximately ½ cup)
- Mustard: 1 tsp
- Lemon Juice: 2 TBS
- Ground Pepper: A pinch
- Optional: Dried Sugar-Free Cranberries: ¼ cup
- Eggs: As many as you like, just calculate your macros separately, if you are calculating macros, at all. 🙂
Preparing Your Keto Brussels Sprouts with Salmon
1. Begin by preheating your oven to 180°C (356°F). Line a sheet pan with parchment paper for easy cleanup.
2. In a big bowl, season Brussels sprouts with 2 TBS of olive oil, a pinch of salt, 1 teaspoon of ground paprika, and ½ teaspoon of powdered curry until they're evenly coated.
3. Spread the Brussels sprouts on the prepared sheet pan in a single layer. Bake in the preheated oven for 15 minutes, until they start to soften and caramelize at the edges.
4. In a bowl, toss cubed salmon with 2 TBS of olive oil and a pinch of salt.
5. After the Brussels sprouts have cooked for 15 minutes, add the salmon to the pan, distributing it evenly among the sprouts. Return to the oven and bake for an additional 8 minutes.
6. Sprinkle chopped walnuts or pecans over the salmon and Brussels sprouts. Bake for 4 more minutes, or until the salmon is cooked through and the nuts are toasted.
7. Whisk together 2 TBS of olive oil, a pinch of pepper, a pinch of salt, 1 teaspoon of mustard, and 2 TBS of lemon juice to create a zesty dressing. Drizzle this over the cooked salmon and Brussels sprouts.
8. If desired, sprinkle with dried sugar-free cranberries for an added burst of color and sweetness. This is totally optional and will add a few carbs more, so it's up to you if you want to add it or not.
9. I recommend you add 1 or 2 eggs with runny yolk on top. It will be delicious and super filling.
10. Serve hot & enjoy!
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Ines
Keto Brussels Sprouts With Salmon
This easy-to-prepare keto Brussels sprouts with salmon recipe is a real symphony of flavors and textures. Bake it on a single sheet pan, and enjoy! Ingredients like walnuts and optional cranberries will elevate this simple meal to a gourmet keto experience. Perfect for a low-carb, keto, and fit lifestyle. Salmon and Brussels sprouts in oven!
Ingredients
- Brussels Sprouts 2.5 cups/357g/12.6 oz halved
- Olive Oil 6 TBS (divided for different uses)
- Salt
- Ground paprika 1 tsp
- Powdered curry ½ tsp
- Salmon cut into cubes, to taste 260 g/9.2 oz
- Walnuts or Pecans chopped, to taste approximately ½ cup/25 g/0.9 oz
- Mustard 1 tsp
- Lemon juice 2 TBS
- Ground pepper 1 pinch + more optional
- Optional dried sugar-free cranberries ¼ cup
- Optional eggs, as many as you like. Just calculate macros separately, if you are calculating the macros, at all.
Instructions
1. Begin by preheating your oven to 180°C (356°F). Line a sheet pan with parchment paper for easy cleanup.
2. In a big bowl, season Brussels sprouts with 2 TBS of olive oil, a pinch of salt, 1 teaspoon of ground paprika, and ½ teaspoon of powdered curry until they're evenly coated.
3. Spread the Brussels sprouts on the prepared sheet pan in a single layer. Bake in the preheated oven for 15 minutes, until they start to soften and caramelize at the edges.
4. In a bowl, toss cubed salmon with 2 TBS of olive oil and a pinch of salt.
5. After the Brussels sprouts have cooked for 15 minutes, add the salmon to the pan, distributing it evenly among the sprouts. Return to the oven and bake for an additional 8 minutes.
6. Sprinkle chopped walnuts or pecans over the salmon and Brussels sprouts. Bake for 4 more minutes, or until the salmon is cooked through and the nuts are toasted.
7. Whisk together 2 TBS of olive oil, a pinch of pepper, a pinch of salt, 1 teaspoon of mustard, and 2 TBS of lemon juice to create a zesty dressing. Drizzle this over the cooked salmon and Brussels sprouts.
8. For more color and sweetness, sprinkle with dried sugar-free cranberries, if desired. This is totally optional and will add a few carbs more, so it's up to you if you want to add it or not.
9. I recommend you add 1 or 2 eggs with runny yolk on top. It will be delicious and super filling.
10. Serve hot & enjoy!
Nutrition Information:
Yield: 4 Serving Size: ¼ amountAmount Per Serving: Calories: 372Total Fat: 30gCarbohydrates: 12gNet Carbohydrates: 7.5gFiber: 4.5gSugar: 4gProtein: 17g
This is for your information only. Please, calculate the macros with the ingredients you use.
Did you make this recipe? Let me know!