January 19 2023 recipe by Kirsty von Boch![Kirsty von Boch]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Main course, Meal
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Main course, Meal Baked salmon with horseradish cream sauce and roasted Brussels sprouts
This high protein, keto meal is a go-to for dinner guests or an evening when you feel like eating something a bit more special. It's much easier than it looks! The salmon bakes at a lower temperature for a smooth finish, and the creamy sauce is perfectly balanced with a hint of lemon and a little kick from the horseradish.
USMetric
servingservings
Ingredients
Roasted Brussels sprouts
- 1 lb 450 g Brussels sprouts
- 1 tbsp 1 tbsp olive oil
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
Baked salmon
- 2 lbs 900 g salmon, boneless fillet, cut into portionssalmon, boneless fillets, cut into portions
- 2 tsp 2 tsp olive oil
- sea salt or ground black pepper, to taste
Horseradish sauce
- 1 cup 240 ml heavy whipping cream
- 1 tbsp 1 tbsp grated fresh horseradish, or prepared from a jar
- 1 tbsp 1 tbsp Dijon mustard
- 1 tbsp 1 tbsp lemon juice
- ½ tsp ½ tsp sea salt
- ¼ tsp ¼ tsp ground black pepper
- 1 tbsp 1 tbsp fresh chives, finely chopped, plus extra for garnish
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Trim and halve the sprouts.
- Add them to a baking dish, and add olive oil, salt, and pepper. Toss to combine.
- Bake for 30 minutes, turning them after 15 minutes. Meanwhile, prepare the salmon and horseradish sauce.
- Line a baking tray with parchment paper. Place the salmon fillets on the parchment paper, skin side down. Drizzle with olive oil, and season with salt and freshly ground black pepper.
- Set it aside until the Brussels sprouts are done. Meanwhile, you can prepare the horseradish sauce.
- Add the heavy cream to a saucepan over medium heat and gently bring to a soft boil. Once it starts to bubble, turn the heat down to simmer until the cream thickens a bit; this takes 8-10 minutes.
- Remove the pan from the heat. Whisk in the horseradish, Dijon mustard, lemon juice, salt, and freshly ground black pepper. Return to very low heat to keep warm, stirring occasionally. It should not boil.
- When the Brussels sprouts have roasted for 30 minutes, reduce the oven temperature to 350°F (180°C).
- Place the salmon in the oven. You can leave the Brussels sprouts in the oven. If they look done, cover them with a sheet of foil.
- For a 1-1/2 inch (3 cm) thick fillet, bake for 8-9 minutes for a medium (opaque) finish. Bake longer if you prefer your fish to be well done.
- Add the chopped chives to the sauce and stir.
- To serve, transfer the Brussels sprouts to a bowl. Place the fish on a platter with the horseradish sauce on the side. Garnish with the remaining chives.
Roasted Brussels sprouts
Baked salmon
Horseradish sauce
Finishing the dish
Serving suggestion
This would also be delicious with steamed green beans, asparagus, or sautéed spinach if you prefer a substitute for Brussels sprouts.
