KETO LOW-CARB PALEO BAKED SALMON AND BRUSSELS SPROUTS

KETO LOW-CARB PALEO BAKED SALMON & BRUSSEL SPROUTS

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Before I decided to focus on my Keto, Low-Carb, Paleo paths, I wrote about wine and food and the partnership between them for 30 years.  I often shared about the exquisite partnerships that could be created by keeping things simple.   Sometimes the simplest ingredient combinations can be delicious.  (When you add a glass of harmonizing wine…well that’s another story, more heavenly, and only for those maintaining the Paleo or Whole30 lifestyle long term!) LOL.

Last night I decided to keep things super simple and added nothing more than a drizzle of olive oil, heavy garlic, Brussel sprouts, salt, and pepper to my salmon dish.   What a wonderful combination of simple flavours.  I thinly sliced the Brussel sprouts because I’m not a huge fan of this vegetable.  But I eat it anyway, aware of its nutritional value and fiber.  I’m not a huge fan of cabbage either! By slicing the BS thinly, it added some lighter flavour and crunchy texture to the creamy salmon.  A lovely contrast of textures.

WHAT IS THE NUTRITIONAL VALUE OF KETO LOW-CARB PALEO BAKED SALMON & BRUSSEL SPROUTS?

Brussel sprouts are high in fiber and low in fat and so are a great vegetable to incorporate into your diet, especially if you’re interested in losing weight.  This leafy vegetable is high in vitamin C and other cancer-fighting nutrients.  Some experts say it is a superfood.

Two meals per week of fatty fish, such as salmon, can reduce your risk of fatal heart disease by 40%. A 3-ounce serving of salmon provides 1.9 grams of Omega 3 fatty acids.   Salmon is one of the best sources of the long-chain omega-3 fatty acids EPA and DHA.  It’s also a great source of protein (3.5 ounces = 22 to 25 grams), vitamin B, potassium, and selenium.  Salmon contains the antioxidants that help to reduce high blood pressure, improve heart health, help to prevent diabetes, and aid in decreasing the risk of brain damage due to a stroke. 

WHAT IS THE TASTE PROFILE OF KETO LOW-CARB PALEO BAKED SALMON & BRUSSEL SPROUTS?

The predominant taste sensation of this dish are fattiness from the salmon, and pleasant bitterness from the heavy garlic. 

WHAT WINE HARMONIZES WITH KETO LOW-CARB PALEO BAKED SALMON & BRUSSEL SPROUTS?

With the predominant taste sensation being fattiness from this oily fish, choose a white wine with loads of viscosity to match. Viscosity is thickness.  This can be achieved by choosing a white wine with higher alcohol (14% or higher).  The alcohol adds thickness or creaminess to the wine, making it a great match for the fattiness of salmon.  A barrel-fermented and/or aged Chardonnay with malolactic fermentation is perfect.

HOW IS KETO LOW-CARB PALEO BAKED SALMON & BRUSSEL SPROUTS PREPARED?

Preheat oven to 350F. Meanwhile, chop garlic cloves.
Spray an ovenproof skillet with avocado non-stick cooking spray. Lay salmon fillets in skillet, skin side down. Drizzle olive oil on fillets. Add garlic. Season with pepper. 
Set sliced Brussels sprouts in a bowl. Drizzle Brussels sprouts with olive oil.  Season with pepper.  Toss well.  Sprinkle salmon with Brussels sprouts.  Bake for 10 to 12 minutes, or until salmon is desired doneness.
Serve hot.
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KETO LOW-CARB PALEO BAKED SALMON & BRUSSEL SPROUTS

Keto Low-Carb Paleo Baked Salmon & Brussel Sprouts is a tasty way to get both your protein and a veggie. The recipe uses salmon, garlic, Brussel sprouts, and black pepper.  If you are hunting for a filling and satisfying Keto Low-Carb protein/veggie combo paired with wine, check out this recipe!

  • Author: KETO PALEO SHARI MAC
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
  • Yield: 4 1x
  • Category: KETO LOW-CARB PALEO
  • Method: BAKING
  • Cuisine: DINNER
  • Diet: Gluten Free

Ingredients

Scale

4 cloves garlic, finely chopped

4 wild Atlantic or Pacific salmon fillets (6 to 8 oz/1-inch thick)

1 tablespoon olive oil (to coat salmon)

1 tablespoon olive oil (for Brussel sprouts)

8 Brussel sprouts, thinly sliced

Freshly ground black pepper to taste

Instructions

Preheat oven to 350F.  Meanwhile, chop garlic cloves. Spray an ovenproof skillet with avocado non-stick cooking spray. Lay salmon fillets in skillet, skin side down. Drizzle olive oil on fillets. Add garlic. Season with pepper.  Set sliced Brussels sprouts in a bowl. Drizzle Brussels sprouts with olive oil.  Season with pepper.  Toss well.  Sprinkle salmon with Brussels sprouts.  Bake for 10 to 12 minutes, or until salmon is desired doneness.  Serve hot.

Notes

 

The nutritional value of this recipe is based on the Keto version and is approximate.  One serving has 3 grams of net carbs (based on a recipe for 4 and one salmon filet per person). 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

Nutrition

  • Serving Size: 1
  • Calories: 319
  • Sugar: 0.9
  • Sodium: 85
  • Fat: 17.6
  • Saturated Fat: 2.7
  • Carbohydrates: 4.5
  • Fiber: 1.5
  • Protein: 35.2
  • Cholesterol: 94

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