Sockeye Salmon, Brussels Sprouts & Avocado

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.


Serves 2

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)



  1. Preheat the oven to 180°C.
  2. 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.
  3. Whilst waiting for the oven, wash and slice the sprouts; I like to cut them into thirds, lengthways.
  4. Place the salmon into the oven and cook for 15 minutes, though it will depend on the thickness of the fillet.
  5. About 10 minutes before the salmon is ready, steam the sprouts for 5-7 minutes, until cooked and tender.
  6. 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.
  7. 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.
  8. Serve the salmon on a bed of sprouts and half an avocado with a drizzle of olive oil.
  9. Enjoy!





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