Keto Garlic Mustard Shrimp & Salmon Traybake

Tray bakes are the perfect way to keep keto simple and easy. The best thing about them is that there is little cleanup afterwards!

This is a great low-carb dinner option for busy weeknights. Tender salmon, juicy shrimp and crunchy vegetables drizzled in garlic, mustard and lemon sauce. You can even prep this meal in single-serve foil packs!

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

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Step-by-step

1. Preheat oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Prepare all the vegetables. Slice the zucchini into about 1 cm (¹/₂ inch) rounds. Slice the bell pepper and onion. Devein the shrimp (you'll need about 8 large shrimp).

   

2. To make the sauce, combine the olive oil, melted butter (or ghee or more olive oil if you are dairy-free), lemon juice, garlic, mustard, oregano, salt and pepper.

   

3. Place the zucchini, bell peppers and onion in a tray. (You can line it with baking foil for easy clean up.) Pour half of the sauce over the vegetables and toss to combine.

4. Top with the salmon fillets and then top the salmon with shrimp and the remaining sauce.

5. Cover with baking foil and bake for about 20 minutes. Remove the foil and broil on high for about 5 minutes.
   Note: If you worry about the shrimp getting too dry, add them on top for the last 3 to 5 minutes of the baking process.

   

6. Remove from the oven and let it cool down for a few minutes before serving. Optionally, sprinkle with fresh herbs (basil or parsley) and lemon wedges and serve while still warm.

   

Recipe

Keto Garlic Mustard Shrimp & Salmon Traybake

★★★★★4.5 (24 ratings)

Mediterranean-style salmon and shrimp drizzled with garlic, mustard and lemon sauce, and baked with zucchini ...

Hands on

10m

Overall

30m

Servings

2

8.3 g

Net carbs

43 g

Protein

48.5 g

Fat

651

kcal

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

US + metricMetricUS

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Ingredients makes 2 servings

• Traybake:
• 1 medium zucchini, sliced (200 g/ 7.1 oz)
• 1 medium red, yellow or orange bell pepper, sliced (120 g/ 4.2 oz)
• ¹/₂ small red onion, sliced (30 g/ 1.1 oz)
• 8 large raw shrimp, deveined (100 g/ 3.5 oz)
• 2 fillets salmon (150 g/ 5.3 oz)
• chopped basil or parsley and lemon wedges, to serve
• Garlic mustard & lemon sauce:
• 3 tbsp extra virgin olive oil (45 ml)
• 3 tbsp melted butter or ghee (45 ml)
• 2 tbsp lemon juice (30 ml)
• 1 tbsp wholegrain mustard (15 g/ 0.5 oz)
• 2 cloves garlic, minced
• 2 tsp dried oregano
• ¹/₂ tsp sea salt
• ¹/₄ tsp black pepper

Instructions

1. Preheat oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Prepare all the vegetables. Slice the zucchini into about 1 cm (¹/₂ inch) rounds. Slice the bell pepper and onion. Devein the shrimp (you'll need about 8 large shrimp).

2. To make the sauce, combine the olive oil, melted butter (or ghee or more olive oil if you are dairy-free), lemon juice, garlic, mustard, oregano, salt and pepper.

3. Place the zucchini, bell peppers and onion in a tray. (You can line it with baking foil for easy clean up.) Pour half of the sauce over the vegetables and toss to combine.

4. Top with the salmon fillets and then top the salmon with shrimp and the remaining sauce.

5. Cover with baking foil and bake for about 20 minutes. Remove the foil and broil on high for about 5 minutes.
   Note: If you worry about the shrimp getting too dry, add them on top for the last 3 to 5 minutes of the baking process.

6. Remove from the oven and let it cool down for a few minutes before serving. Optionally, sprinkle with fresh herbs (basil or parsley) and lemon wedges and serve while still warm.

Nutrition per serving, 1 salmon fillet with shrimp & vegetables

Carbs 5%Protein 27%Fat 68% of calories

Net carbs

8.3 g

Total carbs

11.7 g

Fiber

3.4 g

Sugars

6.4 g

Protein

43 g

Fat

48.5 g

Saturated fat

15.8 g

Calories

651 kcal

Sodium

1,119 mg · 48.7% RDA

Magnesium

95 mg · 23.8% RDA

Potassium

1,173 mg · 58.6% EMR

Nutrition by ingredient

Per 1 salmon fillet with shrimp & vegetables	Net carbs	Protein	Fat	kcal
Zucchini (summer squash, courgette)	2.1 g	1.2 g	0.3 g	17
Peppers, red bell, fresh	2.3 g	0.6 g	0.2 g	18
Onion, red, fresh	1 g	0.2 g	0 g	6
Prawns, shrimp (raw, peeled)	0.2 g	7.2 g	0.4 g	33
Salmon, raw	0 g	32.4 g	8.9 g	219
Basil, fresh	0.1 g	0.2 g	0 g	1
Olive oil, extra virgin	0 g	0 g	20.3 g	179
Butter, unsalted, grass-fed	0 g	0.2 g	17.3 g	153
Lemon juice, fresh	0.8 g	0 g	0 g	3
Mustard, wholegrain	0.5 g	0.7 g	1 g	14
Garlic, fresh	0.9 g	0.2 g	0 g	4
Oregano, dried	0.2 g	0.1 g	0 g	2
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Total	8.3 g	43 g	48.5 g	651

Serving size 1 salmon fillet with shrimp & vegetables

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Beef free
• Pescatarian