top of page

Maple-Glazed Keto Salmon & Greens



  • 1 tbs maple syrup

  • 1 tbs wholegrain mustard

  • 1 tbs tamari sauce

  • 400g piece skinless salmon, pin-boned

  • ½ tsp each black & white sesame seeds, mixed, plus extra to serve

  • 1 bunch asparagus, trimmed

  • 1 bunch broccolini, trimmed, thicker stems cut in half lengthways

  • 2 tbs avocado oil (or extra virgin olive oil)

  • Juice of ½ lemon, remaining cut into wedges, to serve

  • 1½ cups coriander & mint leaves

  • Mixed salad leaves & sauerkraut (optional), to serve


  • 1. Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add salmon and turn to coat. Set aside to marinate for 15 minutes.

  • 2. Preheat oven grill to high. Place salmon on a lightly greased baking tray and scatter with half the sesame seeds. Place asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.

  • 3. To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season.

  • 4. Place the coriander, mint, salad leaves, broccolini, asparagus and herbs on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).

bottom of page