Name: Keto Baked Salmon with Horseradish Cream Sauce & Roasted Brussels Sprouts
Yield: 4
Cuisine: American
Ingredients: Brussels sprouts: 1 lb; Olive Oil: 1 TBSP; Salt: 1/2 tsp; Black Pepper (ground): 1/4 tsp; Salmon(boneless fillets, cut into portions): 2 lbs; Olive Oil: 2 tsp; Sea Salt: To Taste; Black Pepper (ground): To Taste; Heavy whipping cream: 1 cup; Grated fresh horseradish, or prepared from a jar: 1 TBSP; Dijon mustard: 1 TBSP; Lemon juice: 1 TBSP; Sea salt: 1/2 tsp; Black pepper (ground): 1/4 tsp; Fresh chives (finely chopped): 1 TBSP; Website Link

Ingredients

Adjust Servings:

	Ingredients
	Roasted Brussels sprouts
	1 lb Brussels sprouts
	1 TBSP Olive Oil
	1/2 tsp Salt
	1/4 tsp Black Pepper (ground)
	Baked salmon
	2 lbs Salmon(boneless fillets, cut into portions)
	2 tsp Olive Oil
	To Taste Sea Salt
	To Taste Black Pepper (ground)
	Horseradish sauce
	1 cup Heavy whipping cream
	1 TBSP Grated fresh horseradish, or prepared from a jar
	1 TBSP Dijon mustard
	1 TBSP Lemon juice
	1/2 tsp Sea salt
	1/4 tsp Black pepper (ground)
	1 TBSP Fresh chives (finely chopped) plus extra for garnish
	Website Link

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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.

Cuisine:

American

Ingredients

Ingredients
Roasted Brussels sprouts
1 lb Brussels sprouts
1 TBSP Olive Oil
1/2 tsp Salt
1/4 tsp Black Pepper (ground)
Baked salmon
2 lbs Salmon(boneless fillets, cut into portions)
2 tsp Olive Oil
To Taste Sea Salt
To Taste Black Pepper (ground)
Horseradish sauce
1 cup Heavy whipping cream
1 TBSP Grated fresh horseradish, or prepared from a jar
1 TBSP Dijon mustard
1 TBSP Lemon juice
1/2 tsp Sea salt
1/4 tsp Black pepper (ground)
1 TBSP Fresh chives (finely chopped)
plus extra for garnish
Website Link

Directions

Steps

1 Done	Roasted Brussels sprouts Preheat the oven to 400°F (200°C).
2 Done	Trim and halve the sprouts.
3 Done	Add them to a baking dish, and add olive oil, salt, and pepper. Toss to combine.
4 Done	Bake for 30 minutes, turning them after 15 minutes. Meanwhile, prepare the salmon and horseradish sauce.
5 Done	Baked salmon 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.
6 Done	Set it aside until the Brussels sprouts are done. Meanwhile, you can prepare the horseradish sauce.
7 Done	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.
8 Done	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.
9 Done	Finishing the dish When the Brussels sprouts have roasted for 30 minutes, reduce the oven temperature to 350°F (180°C).
10 Done	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.
11 Done	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.
12 Done	Add the chopped chives to the sauce and stir.
13 Done	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.