Mediterranean · Keto
High-Protein Salmon Roll
A baked zucchini-and-cheese flatbread rolled around cream cheese, smoked salmon, arugula, and red onion. Slices into thick pinwheels — meal-prep friendly, picnic perfect.
Halal-friendly Medium
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 2
10g Net carbs
44g Protein
39g Fat
590 Calories
Per serving
Ingredients
- 300g Zucchini, grated and squeezed dry
- 50g Carrot, grated (color accent)
- 180g Part-skim mozzarella, shredded
- 1/4 cup (28g) Almond flour
- 3 Large eggs
- 150g Cream cheese, softened
- 200g Smoked salmon
- 1 cup (30g) Arugula
- 20g Red onion, thinly sliced
- 30g Cherry tomato, halved
- to taste Salt and pepper
Method
- Preheat oven to 400°F (200°C). Line a half-sheet pan with parchment.
- Salt the grated zucchini, rest 5 minutes, then squeeze hard in a clean towel until very dry.
- Combine zucchini, carrot, mozzarella, almond flour, eggs, salt, and pepper. Spread evenly into a thin rectangle on the parchment.
- Bake 25-30 minutes until firm and lightly golden. Cool 5 minutes.
- Spread cream cheese over the warm flatbread. Layer salmon, arugula, red onion, and tomato.
- Using the parchment as a guide, roll up tightly along the long side. Chill 10 minutes for clean slicing, then cut into thick pinwheels.
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