Light, Elegant, and Protein-Forward
This Smoked Salmon and Zucchini Carpaccio is what I call a “no-cook luxury plate.”
Thin ribbons of zucchini are gently salted and marinated until tender, then layered with silky smoked salmon, briny olives, capers, and a bright lemon-olive oil dressing.
It’s light, fresh, and surprisingly satisfying, perfect for summer lunches, entertaining, or a protein-forward dinner that doesn’t weigh you down.
Protein Score
Protein per serving: 25g
Category: ???? Powerhouse (25g+)
Thanks to the smoked salmon, this elegant plate delivers complete protein and healthy fats while staying low in carbohydrates.
Why this works so well:
- Smoked salmon provides high-quality protein + omega-3 fats for muscle support and heart health.
- Zucchini replaces traditional bread or crackers, keeping the dish low-carb and refreshing.
- Lemon + olive oil dressing enhances fat-soluble nutrient absorption.
- Minimal ingredients = maximum nutrient density.
This is a low-carb, keto-friendly plate that supports satiety without feeling heavy.
Smoked Salmon and Zucchini Carpaccio
Ingredients
- 1 zucchini courgette: Thinly sliced to create a light and crispy base.
- 200 grams of smoked salmon: Adds a rich savory flavor.
- 1 tablespoon chopped kalamata olives: For a salty briny kick.
- 1.5 teaspoons capers: Adds a tangy burst of flavor.
- 3 tablespoons extra virgin olive oil: Use the good stuff for the best flavor.
Dressing
- ¼ teaspoon garlic minced: Fresh garlic gives a nice bite.
- ¼ teaspoon fresh parsley chopped: For a pop of green and freshness.
- Juice of 1 lemon: Brightens up the dish.
- Freshly ground black pepper to taste: To season and finish.
Instructions
Prepare the Zucchini
- Slice Zucchini: Use a mandoline or a sharp chef’s knife to slice the zucchini as thinly as possible. Sprinkle lightly with salt.
- Drain: Place the zucchini slices in a colander and let sit for 30 minutes to remove excess moisture, tossing occasionally. After 30 minutes, pat dry with paper towels.
Assemble the Carpaccio
- Layer Zucchini: Arrange the zucchini slices in a single layer on a serving dish.
- Add Toppings: Place bite-sized pieces of smoked salmon, capers, pickled onions, and chopped kalamata olives over the zucchini.
Prepare the Dressing
- Mix Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, chopped parsley, and freshly ground black pepper.
Marinate and Serve
- Drizzle Dressing: Drizzle the dressing evenly over the zucchini and salmon layers.
- Marinate: Refrigerate for at least 15 minutes and up to 1 hour to allow the flavors to meld together.
- Serve: Garnish with lemon slices and fresh dill if desired. Serve with a side of toasted keto bread for a complete, guilt-free meal.
Nutrition
Texture & Flavor Guard
What to expect:
- Zucchini softens slightly after salting but still keeps its structure.
- Smoked salmon brings silky richness.
- Capers + olives add salty contrast.
- Lemon brightens everything.
Important: Pat the zucchini dry after salting or your plate may release excess moisture.
High-Protein Pairing Table
| Pair With | Result |
|---|---|
| Soft-boiled egg | +6g protein |
| Cottage cheese side | +10g protein |
| Greek yogurt drizzle | Extra protein + creaminess |
| Arugula salad with seeds | Fiber + micronutrients |
Protein Boost Options
- Add a soft-boiled egg on top for a 30g+ plate.
- Sprinkle hemp seeds or chia seeds for plant-based protein.
- Increase the salmon portion slightly for a higher protein version.
Storage & Meal Prep Tips
- Store dressing separately if prepping ahead.
- Best eaten the same day.
- Can be refrigerated up to 24 hours (zucchini may soften more).
FAQ
Is smoked salmon keto?
Yes. Smoked salmon is naturally low-carb and high in protein and healthy fats.
Can I make zucchini carpaccio ahead of time?
Yes, but salt and dry zucchini first, and store components separately for best texture.
I tried it and it was so good! Thank you
It was so good