Easy Low-Carb Salmon Tray Bake

One tray bakes make the perfect mid-week meal. They’re low effort, quick, and just like one-pot meals, the one tray means that clean up is a breeze — always a welcome thing in our house!

This easy low-carb bake comes together from start to finish in under 20 minutes. You can serve it with healthy mayonnaise and optionally mix in more seeded mustard.

You could also serve with some plain mayo or aioli, or simply with a squeeze of the lemon, which after being baked will have become extra juicy and have sweetened. You can even swap the broccolini for broccoli, cauliflower or asparagus. If you use cauliflower, remember to slice the florets and bake them for 10 to 15 minutes before adding the salmon.

Step-by-step

1. Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted).

   

2. Trim the bottom of the broccolini (or simply use broccoli florets), place in a baking tray and toss with the olive oil. Make two spaces for the salmon to fit. Pat the salmon fillets dry and then coat the top side with both types of mustard.

   

3. Place the salmon in the tray with the broccolini, as well as the lemon wedges.

4. Sprinkle with salt and pepper, and bake 10 to 12 minutes or until the salmon is cooked through and the broccolini is crisp tender.

   

5. Serve immediately with lemon wedges and mayonnaise, or refrigerate for up to a day.

   

Recipe

Easy Low-Carb Salmon Tray Bake

★★★★★5.0 (6 ratings)

A quick and easy low-carb dinner recipe packed with healthy fats, protein and electrolytes in under 20 ...

Hands on

5m

Overall

20m

Servings

2

6.1 g

Net carbs

34.3 g

Protein

42.5 g

Fat

552

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 1 tbsp extra virgin olive oil (15 ml)
• 2 medium salmon fillets (300 g/ 10.6 oz)
• 2 tsp wholegrain mustard
• 2 tsp Dijon mustard or more wholegrain mustard
• 1 bunch broccolini or broccoli florets (250 g/ 8.8 oz)
• salt and pepper, to taste
• Lemon wedges, to serve
• 4 tbsp (60 g/ 2.1 oz) paleo mayonnaise, to serve (you can make your own mayo)

Instructions

1. Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted).

2. Trim the bottom of the broccolini (or simply use broccoli florets), place in a baking tray and toss with the olive oil. Make two spaces for the salmon to fit. Pat the salmon fillets dry and then coat the top side with both types of mustard.

3. Place the salmon in the tray with the broccolini, as well as the lemon wedges.

4. Sprinkle with salt and pepper, and bake 10 to 12 minutes or until the salmon is cooked through and the broccolini is crisp tender.

5. Serve immediately with lemon wedges and mayonnaise, or refrigerate for up to a day.

Nutrition per serving

Carbs 4%Protein 25%Fat 71% of calories

Net carbs

6.1 g

Total carbs

9.8 g

Fiber

3.7 g

Sugars

2.5 g

Protein

34.3 g

Fat

42.5 g

Saturated fat

6 g

Calories

552 kcal

Sodium

428 mg · 18.6% RDA

Magnesium

76 mg · 19% RDA

Potassium

1,159 mg · 58% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Salmon, wild, raw	0 g	29.8 g	9.5 g	213
Dijon mustard	0.1 g	0.2 g	0.2 g	3
Mustard, wholegrain	0.4 g	0.5 g	0.7 g	10
Broccoli, broccolini, fresh	5 g	3.5 g	0.5 g	43
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Lemon juice, fresh	0.4 g	0 g	0 g	1
Mayonnaise	0.2 g	0.3 g	24.9 g	223
Total	6.1 g	34.3 g	42.5 g	552

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP