Protein Swap | Keto: Dill & Roasted Garlic Salmon with Pan-Toasted Walnuts
over Warm Brussels, Baby Greens & Feta Salad
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
Keto eating is all about low carbs, good fats and strong proteins. This shimmering supper has it all in spades, and it comes together in a mere 15 minutes. Pink salmon is seared with roasted garlic, and finished with dill and demi-glace. Drop it onto a salad of roasted Brussels sprouts, baby greens and feta cheese in a honey-Dijon vinaigrette. A garnish of pan-toasted walnuts puts the k-eto in k-runch!
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 300g Brussels sprouts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 30g Feta
Contains: Milk, Mustard, Salmon, Walnuts
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
8 g
Sodium
620 mg
Total Carb
27 g
Sugars
9 g
Protein
39 g
Fibre
9 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Toast the walnuts
Meanwhile, heat a large, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
Start the garlic salmon
Meanwhile, pick the dill fronds off the stems; roughly chop the fronds. Pat the salmon dry with paper towel; season with S&P. In the reserved pan, heat a drizzle of oil on medium. Add the salmon and garlic. Cook, 2 to 3 min. on one side, until partially cooked.
Finish the garlic salmon
Flip the salmon and add the demi-glace and 2 tbsp water (double for 4 portions). Cook, 2 to 3 min., until the salmon* is cooked through and the sauce has slightly reduced. Add ½ the dill; stir well.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, Brussels sprouts, cheese (crumble if desired), vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the garlic salmon. Garnish with the walnuts and remaining dill. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
