Keto meal ideas: Salmon recipe with a herby crust
This roasted salmon recipe is great for a keto meal, but is also a bit of a showstopper. Serve up for a dinner party or Sunday lunch and treat your guests to a wealth of health benefits.
Packed with omega-3s and vitamins D and B, salmon is a high protein dish with plenty of wow-factor. In fact, it’s been found that people who regularly eat fatty fish, such as salmon, have a lower risk of depression and cardiovascular disease.
The herby brazil nut crust also provides a generous offering of healthy fats, making it such a good choice if you’re following the keto diet.
What is the keto diet?
The keto diet is a high-fat, high-protein, low-carb diet that works by changing the body’s primary source of fuel from glucose to ketone. Ketones are chemicals produced when you don’t have enough sugar in your body to power your cells. The liver converts fat into ketones and sends these through your bloodstream as a sugar replacement.
Eating high amounts of fat and limiting your carbohydrate and sugar intake means your body enters a state of ketosis. This is where it uses ketones (fat), rather than sugar, as its primary fuel source.
Find out more about the keto diet
Complete your meal with our keto cheesecake
Our recipe for a ricotta and chocolate cheesecake is sugar free and ideal for scoffing on the keto diet. Made with 70% dark chocolate, it’s also packed with a powerful supply of antioxidants.
Discover more delicious salmon recipes
Brazil nuts are high in healthy fats and also contain a good amount of important nutrients including zinc, calcium and vitamin E.
- 1 squash, cubed
- 1 side of salmon (approx. 850g), skin on, boneless
- 150g winter greens, chopped
- Butter/olive oil for the greens
For the Brazil nut crust
- 150g Brazil nuts
- 3 tbsp extra virgin olive oil
- 2 cloves garlic
- 30g fresh parsley, chopped
- 1 lemon, zest
- Drizzle of honey, to taste
- Sea salt, pinch
- Preheat the oven to 200C/400F/gas mark 6. Pop the squash on a tray and drizzle with olive oil, season well and place in the oven for 25 minutes.
- Prep your crust by blitzing all the ingredients in a NutriBullet or food processor, keeping a little zest and parsley for garnish.
- Take the squash out of the oven and create a space in the middle for the salmon. Place it skin-side down on a roasting tray. Layer over the crust and pop in the oven for 12-15 minutes, until the crust starts to go golden. The squash should be roasted through.
- In a pan, on a medium heat, sauté the greens in a little olive oil or butter until tender, then stir through the squash and serve with the salmon. Serve with pepper, parsley and zest.