Simple ingredients, quick, and easy to cook; in just half an hour you can enjoy a delicious plate of nourishing food, perfect for a low-carb lunch at work or a no-fuss supper.
Approximate nutrition per serving: 477kcal / 28.4g fat / 9.1g saturated fat / 24.3g total carbohydrates / 11.9g fibre / 12.4g net carbs / 31g protein.
- 2 fillets of wild Alaskan Sockeye salmon
- 300g Brussels sprouts
- 1 thumb-sized piece of fresh ginger
- 2-2½ tablespoons raw, unpasteurised apple cider vinegar
- 1½ tablespoons grass-fed butter / ghee
- A few sprigs of fresh thyme
- A pinch of sea salt
- 1 avocado
- Drizzle of extra-virgin olive oil (optional)
- Preheat the oven to 180°C.
- Place the salmon fillets into some aluminium foil. Grate half the ginger and sprinkle a few leaves of thyme on top. Tightly seal the foil, ensuring no gaps. Set aside until the oven is ready.
- Whilst waiting for the oven, wash and slice the sprouts; I like to cut them into thirds, lengthways.
- Place the salmon into the oven and cook for 15 minutes, though it will depend on the thickness of the fillet.
- About 10 minutes before the salmon is ready, steam the sprouts for 5-7 minutes, until cooked and tender.
- In a frying pan, melt the butter, grate the remaining ginger and add a few more thyme leaves. Once the flavours have infused, add the sprouts along with ½ tablespoon apple cider vinegar and a pinch of sea salt.
- Just before serving, remove the sprouts from the heat and add the remaining apple cider vinegar. I also like to drizzle a bit extra onto the sprouts once they are plated.
- Serve the salmon on a bed of sprouts and half an avocado with a drizzle of olive oil.