When it comes to popular diets, there are two that become completely creepy: the Mediterranean diet and the ketogenic diet. And this recipe from Chef Michael Silverstein’s new cookbook, New Keto Cooking, In this simple dish the two blends.
The cookbook reached a healthy weight using a ketogenic diet, inspired by his own experience: in one year, he lost 80 pounds. Silverstein says that the key to his weight loss was not strict dieting, but that he really enjoyed cooking within the keto dietary parameters – such as the recipes in the book.
“This bright and sunny dinner is loaded with lemons and herbs for a fresh take on roasted salmon,” he writes, “The Mediterranean flavors really pack a punch, and this beautiful dish packs healthy fats and nutrients. Is full of healthy fats and nutrients.”
And while cooking every night was an important part of Silverstein’s healthy lifestyle changes, it doesn’t mean he wanted to cook complex meals every night (nor did we). So he says, “The best part is this is a sheet pan meal that you can just toss in the oven. Enough for any day of the week.”
Mediterranean Roasted Salmon & Brussels Sprouts
- Olive oil, for baking sheet
- 1 lb. Brussels sprouts
- 8 cloves garlic
- 1 bunch parsley, stems removed
- 1 tbsp. kosher salt
- 2 tsp. freshly ground black pepper
- 2 tsp. dried dill, or ¼ oz. fresh dill, chopped
- Juice of 2 lemons
- ½ cup olive oil
- 4 (6-oz.) skin-on salmon fillets (about 1½ lbs., total)
- Lemon slices and/or fresh parsley, for garnish
- Preheat your oven to 475°F. Line a baking sheet with aluminum foil for easy cleanup, then grease the foil with a little bit of olive oil. Slice the Brussels sprouts in half, and set them aside in a large mixing bowl.
- In a food processor, blend the garlic, parsley, salt, pepper, dill, lemon juice, and olive oil to make an herb rub.
- Place the 4 salmon fillets, skin side down, on the prepared baking sheet. Scoop a heaping spoonful of herb rub, and spread it on top of each fillet.
- Add the rest of the rub to the Brussels sprouts, and stir to combine. Evenly spread the Brussels sprouts around the fillets.
- Bake on the top rack of the oven for 15 minutes, then turn the oven to broil, and broil for another 5 minutes, or until the Brussels sprouts have a nice crispy exterior.
- Serve family-style straight from the baking sheet, or plate the salmon with a side of Brussels sprouts for each person. Garnish with a slice of lemon or some fresh herbs.