Oven-baked salmon with root vegetables, green beans and hollandaise

What is a liberal low-carb meal? Here is a great example. Flaky, baked salmon meets tender, roasted root vegetables and green beans — with 21 grams of carbs per serving. Topped with an easy and flavorful quick hollandaise sauce, the salmon and veggies combo are sure to become a favorite family meal for those who don't need to be keto every day.

October 4 2019 recipe by , photo by , nutritional review by in Recipes, Dinner, Meal

Oven-baked salmon with root vegetables, green beans and hollandaise

Name: Oven-baked salmon with root vegetables, green beans and hollandaise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs salmon, boneless fillets; 12 oz. carrots; 12 oz. parsnips; 10 oz. fresh green beans; 2 tbsp olive oil; salt; ground black pepper; 1 egg; 5 oz. butter; 1 tbsp lemon juice; 1 lemon

USMetric

4 servingservings

Ingredients

1½ lbs 650 g salmon, boneless filletsalmon, boneless fillets
12 oz. 350 g carrot, peeled and cut into 1/8" slicescarrots, peeled and cut into 1/8" slices
12 oz. 350 g parsnip, peeled and cut into 1/8" slicesparsnips, peeled and cut into 1/8" slices
10 oz. 280 g fresh green beans, trimmed
2 tbsp 2 tbsp olive oil
salt and ground black pepper to taste

5 min hollandaise

1 1 eggeggs
5 oz. 140 g butter, melted
1 tbsp 1 tbsp lemon juice
salt to taste

Serving

1 1 lemon, slicedlemons, sliced

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Making low carb simple

Instructions

Preheat the oven to 350°F (185°C).
Put the salmon in portion-sized pieces in a large baking dish or on a baking sheet covered with parchment paper.
Combine the carrots, parsnips, green beans, and olive oil in a medium-sized bowl, mixing well. Season with salt and pepper. Then spread the vegetable mixture around the salmon or place in a separate baking dish. Season with salt and pepper.
Place in the oven and bake for 20 minutes or until the root vegetables are tender.

5 minute hollandaise sauce

Crack the egg into a high and narrow mixing bowl or large measuring cup or beaker.
Melt the butter in a pourable container, either in the microwave or on the stovetop.
Blending the egg with an immersion blender, slowly pour a thin stream of melted butter into the container. When the lowest layer turns white and creamy, bring the blender up to the next layer. The hollandaise is ready when it's thick and fluffy.
Add the lemon juice and add salt to taste.