October 4 2019 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal 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.
USMetric
servingservings
Ingredients
- 1½ lbs 650 g salmon, boneless filletsalmon, boneless fillets
- 12 oz. (22⁄3 cups) 350 g (650 ml) 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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www.dietdoctor.com
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.
Serve
- Serve the salmon with the creamy hollandaise sauce and vegetables. Garnish with a slice of lemon for some extra flavor and color.
Recommended special equipment
Immersion blender, high and narrow mixing bowl or large measuring cup or beaker
