Low-Carb, Keto Arugula Salmon Roll

My mom introduced me to this keto arugula salmon roll. She kept raving about it, and one day she said she wanted to cook it and have me take photos. It would be an understatement to say I was very impressed. It’s so easy to make, yet so delicious, and I was also blown away by the vibrant natural green color and how beautiful it turned out.

Keto salmon pinwheels take just a few minutes to prepare and a few more to cook. You’ll only need to refrigerate it for an hour to set. I like to meal plan, so I usually make two of these for my family on Sundays when I food prep, and we have them readily available to enjoy for breakfast or as a snack, along with cheesecake chia pudding and cottage cheese bread. Having these three prepped in the fridge makes my mornings stress-free, and I actually have something to look forward to.

You don’t have to be on a keto diet to love this recipe. Eggs, arugula and pine nuts, plus savory salmon on a layer of rich cream cheese, make a scrumptious roll with layers of flavor in every bite. You can even customize it by adding extra ingredients that you like. I prefer to add a dollop of homemade pesto or spread some buffalo sauce on the cream cheese for some heat. Making the roll is fun and creative, since you might not expect arugula, eggs, pine nuts, and Parmesan to make a protein-packed wrap you can turn into cute, tasty pinwheels.

Why you will love this recipe 

• It is quick and easy: No long process or prep needed; it takes me just 15 minutes to prepare it and another 15 to cook the roll.
• Low carb: This salmon roll is so delicious, nobody will ever suspect that it’s actually low in carbs. That makes it ideal for parties, so you don’t have to worry about needing something else for those who aren’t counting carbs.
• Versatile: Serve it for breakfast on the go, as a post-workout snack, party food, or a delicious appetizer.
• Packed with protein: This keto salmon roll gets its protein from eggs, pine nuts, and salmon.

What you will need

• Produce – I used fresh, whole organic arugula. Rinse and drain in a salad spinner. Plus, organic pine nuts are the best choice here.
• Dairy and eggs – Large eggs, full-fat cream cheese for the best flavor and texture, and freshly grated Parmesan.
• Olive oil – Use extra-virgin olive oil for the lightest, mildest flavor.
• Smoked salmon – Use high-quality smoked salmon; I prefer Norwegian wild-caught.
• Salt and pepper

How to prepare

1. Preheat the oven: I preheat the oven to 350°F and line a large, rimmed baking pan with parchment paper.
2. Make the egg mixture: First, I toss the pine nuts, arugula, and olive oil into your food processor and pulse until smooth. Then season with salt and pepper. Add the eggs and Parmesan, then pulse until smooth again.
3. Bake the outside: I pour the egg mixture into the pan and bake for 15 minutes.
4. Roll, chill, and serve: While it bakes, I add the cream cheese to a bowl and whip it with a mixer until smooth. Once cooled, I spread the cream cheese on it and add the smoked salmon slices. Roll it up, then wrap it in parchment paper and plastic wrap. Chill for one to five hours before serving.

Expert tip

How to choose the best smoked salmon

First, check how long it has been sitting on the shelf. Then check its color. The color should be uniform and shiny, with no dark edges or too many white lines. Smoked salmon will always have a smell, of course, but you don’t want it to smell bad. It shouldn’t smell sour or unpleasant, and it should never smell like ammonia. The ingredients list should be short. You should see only a few things, like salmon, salt, flavorings, and natural wood smoke. Avoid preservatives and additives. Finally, look for weird discolorations, mold, sliminess, or a mushy texture. Pick up the package and squeeze it.

More tips to consider

• Make sure the cream cheese is at room temperature, and beat it with a mixer until smooth before spreading it onto your egg mixture so it spreads more easily.
• Go light when adding the salt. Salmon is usually salty on its own.
• To keep the keto arugula salmon roll from falling apart, chill it in the fridge for at least an hour before serving so it sets.
• Hold the salmon roll with fancy toothpicks if it still wants to fall apart.
• Use the best full-fat cream cheese; don’t use the low-fat kind, or it may end up watery.
• If you don’t have a food processor, use a blender or chopper to chop the pine nuts and arugula, then mix in the eggs and cheese.

Recipe variations and add-ins:

• Different meat: If you do not like (or do not have) salmon, use trout, tuna, ham, turkey, prosciutto, or bacon.
• Other nuts: Pine nuts aren’t everyone’s favorite. You can also use sesame, sunflower, or pumpkin seeds.
• Add other vegetables: Try thinly sliced avocado, grated carrots, sliced cucumbers, and shredded bell peppers.
• Cheese: Remember the cheese. In addition to Parmesan, toss in freshly shredded cheddar, mozzarella, or pepper jack.
• Other greens: Instead of arugula, use collard greens, turnip greens, spinach, or lettuce.
• More carbs: If you don’t mind carbs, use flour tortillas instead of egg wraps for a kid-friendly dish. Because sometimes kids need more carbs.

Serving suggestions:

What I like most about this salmon arugula roll is its versatility. You can serve it for breakfast, lunch, dinner, as a snack, or as a post-workout recovery bite. I also enjoy serving it at parties as finger food with dipping sauces like creamy chipotle sauce or honey mustard. This is a perfect on-the-go breakfast idea for busy mornings when I go to the gym and the kids are out of school. I usually pair it with a green smoothie for a quick, easy, wholesome, nutritious meal.

For a dinner party, I serve these delicious keto creamy garlic pork chops as the main meal. They are incredible and made with baby bella mushrooms, Parmesan, spinach, and heavy cream. I also like to make this low-carb snack for afternoon tea and pair it with keto desserts like fat bombs, creamy keto cheesecake, or no-sugar-added peanut butter bites.

How to store:

• Refrigerate: It is best to eat this roll within five hours. After that, the texture gets soggy, and the fish loses flavor. Wrap it in parchment paper and plastic wrap, then store it in an airtight container in the fridge for up to five hours.   
• Freezing: Freezing is not recommended.  

Frequently asked questions

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