This recipe is one of my favourites – adapted from nutritionist Jessica Sepel’s blog. It’s an excellent option for the 2-day low carb diet, the CSIRO low carb diet, and for lowering blood sugar levels and cholesterol. If you’re not a fan of Brussel sprouts, replace them with zucchini, broccoli or pumpkin and adjust your cooking time accordingly.


  • 2 salmon fillets, approx 150g each
  • 10-12 Brussel sprouts, chopped in half
  • 1 bunch kale, washed and shredded
  • 1/2 head cauliflower, pulsed into cauliflower rice
  • 3tsp extra virgin olive oil
  • Salt and pepper, to taste

For marinade:

  • 1/4 cup tamari sauce
  • 1 tsp Dijon mustard
  • 1 tsp sesame oil
  • 1 tsp sesame seeds


  1. Preheat oven to 180°C.
  2. Line a baking tray and add chopped Brussels sprouts. Coat with 1 tsp oil, toss well, and season with salt. Add to oven and roast for 20 minutes.
  3. Meanwhile, make marinade by combining all ingredients in a bowl and whisking until combined.
  4. Remove Brussels sprouts after 20 minutes and add salmon fillets to the baking tray. Spoon 3/4 of the marinade over salmon fillets and return to oven for a further 13-15 minutes, or until salmon is cooked to your liking.
  5. Whilst salmon is cooking, heat a pan over medium-high heat and add 1 tsp oil. Add kale and remaining 1/4 marinade, and sauté until wilted (2-3 minutes). Remove from pan and set aside.
  6. Heat remaining tsp oil in pan and add cauliflower rice. Season with pepper and salt and sauté until cooked (2-3 minutes).
  7. Remove salmon and brussels sprouts from oven and serve into two bowls. Add sautéed kale and cauliflower rice to bowls.