HERB-CRUSTED KETO SALMON WITH ROASTED BRUSSELS SPROUTS

Herb-crusted Keto Salmon With Roasted Brussels Sprouts Recipe

A quick, one-pan dinner that’s both elegant and effortless.

KEY INFO

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Calories: 425 per serving
• Fat: 28g
• Protein: 35g
• Net Carbs: 6g
• Difficulty: Easy
• Dietary: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED

• Large baking sheet
• 2 mixing bowls
• Measuring spoons
• Sharp knife
• Cutting board
• (Alternative: Use disposable foil tray for easier cleanup)

INGREDIENTS

For the Salmon:

• 4 salmon fillets (170g/6oz each)
• 2 tbsp olive oil (30ml)
• 60g/¼ cup almond flour
• 30g/2 tbsp grated Parmesan
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tsp lemon zest
• 1 garlic clove, minced

For the Brussels Sprouts:

• 450g/1lb Brussels sprouts, halved
• 2 tbsp olive oil (30ml)
• Salt and pepper to taste

METHOD

1. Preheat oven to 220°C/425°F.
2. Toss halved Brussels sprouts with olive oil, salt, and pepper on baking sheet.
   Ensure they’re all cut-side down for maximum caramelization.
3. Roast Brussels sprouts for 15 minutes until edges start browning.
4. Meanwhile, combine almond flour, Parmesan, herbs, zest, and garlic in bowl.
5. Pat salmon fillets dry and brush with olive oil.
   Dry fish ensures better crust adhesion.
6. Season salmon with salt and pepper.
7. Press herb mixture firmly onto each fillet.
8. Move Brussels sprouts to one side of pan, add salmon.
   Leave space between fillets.
9. Bake 10-12 minutes until salmon flakes easily.
   Internal temp should reach 63°C/145°F.

CRUCIAL TIPS

• Don’t overcrowd the pan.
• Salmon should be room temperature before cooking.
• Press herb crust firmly to ensure it sticks.
• Look for golden-brown crust and opaque flesh.

STORAGE & SCALING

• Keeps 2 days refrigerated.
• Best reheated in oven at 175°C/350°F for 8 minutes.
• Double recipe using two pans.
• Don’t freeze – affects texture.

VARIATIONS

• Swap Brussels for cauliflower.
• Try different herbs (thyme, rosemary).
• Add crushed pecans to crust.
• Use cod or halibut instead of salmon.

COMMON MISTAKES TO AVOID

• Overcooking salmon (becomes dry).
• Undercooking Brussels sprouts.
• Not drying salmon before coating.
• Using cold salmon straight from fridge.