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Pan-Seared Salmon and Roasted Brussels Sprouts

This ketogenic-diet dinner of pan-seared salmon and brussels is super healthy and easy to make.
This ketogenic-diet dinner of pan-seared salmon and brussels is super healthy and easy to make.Frances Largeman-Roth

Chef notes

Salmon is naturally rich in heart-healthy omega-3 fatty acids. Brussels sprouts contain choline, which is an important nutrient for brain health, and walnuts boast antioxidants that may help prevent Alzheimer’s disease and may help lift your mood. Put these three ingredients together and you have a health-boosting meal that anyone can enjoy, even if they're not following a ketogenic diet. 

Nutrition information: Per serving, this dish contains 32 grams of protein, 61 grams of fat, 11 grams of carbohydrates, and 4.5 grams of fiber

Technique tip: If you're looking to entertain with this dish, it's easy to boost the portions. Just double or triple the number of salmon fillets and ingredients in the recipe.


  • 1 pound Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1/2 cup walnuts, coarsely chopped
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive or coconut oil
  • Two 4 to 6 ounce salmon filets
  • 1/8 teaspoon salt
  • 1 tablespoon medium-chain triglyceride (MCT) oil
  • Lemon wedges, for serving



Preheat oven to 400°. Drizzle the brussels sprouts with the 2 tablespoons of olive oil and place in a roasting dish with the walnuts and roast for 20-25 minutes, until fork tender.


Heat 1 tablespoon of olive or coconut oil in an oven-safe sauté pan over medium-high heat. Sprinkle the salt over the salmon fillets and cook for 4 minutes per side, until golden. Transfer to the oven and cook an additional 6 minutes.


Serve each salmon fillet with 3/4 cup of the Brussels sprouts. Drizzle 1/2 a tablespoon of MCT oil over each serving for extra healthy fats and enjoy.