Keto Arugula Salmon Roll
This Keto Arugula Salmon Roll is a flavorful low-carb delight featuring creamy cheese, smoked salmon, and fresh arugula in every bite.
Equipment
- Mixing Bowl
- Baking Sheet
- Spatula
- Knife
Ingredients
- 4 oz arugula fresh
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- salt and pepper to taste
- 6 eggs
- 1/3 cup Parmesan cheese grated
- 12 oz smoked salmon sliced
- 12 oz cream cheese room temperature
Instructions
- Preheat the oven to 350°F (175°C) to ensure even cooking of the roll.
- In a large mixing bowl, crack the six eggs and whisk until fully beaten. Add grated Parmesan cheese, salt, and pepper; mix well.
- Line a baking sheet with parchment paper and pour the egg mixture evenly onto it. Bake for 15-20 minutes until set and slightly golden.
- While baking, mix room-temperature cream cheese with olive oil in a bowl until smooth. Season with salt and pepper to taste.
- Remove the baked egg base from the oven and let cool slightly. Spread the cream cheese mixture evenly over the egg layer. Sprinkle fresh arugula and pine nuts on top, then layer smoked salmon over the arugula.
- Carefully roll the egg and filling tightly using the parchment paper to guide you. Place the roll seam side down on a cutting board.
- Slice the roll into bite-sized pieces with a sharp knife. Arrange on a serving platter and enjoy.
Notes
- Make sure the cream cheese is at room temperature for easier spreading.
- Roll gently but firmly to avoid spilling the filling.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Try swapping arugula with spinach or kale for a different flavor.
- Use grilled chicken or turkey instead of salmon for a protein variation.