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Salmon with Avocado and Tomato Salsa

30 minutes easy

Simple and delicious. This fresh dish brings the taste of summer into your plate. And as it turns out, summer is low carb!

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Salmon with Avocado and Tomato Salsa

Simple and delicious. This fresh dish brings the taste of summer into your plate. And as it turns out, summer is low carb!

Ingredients for 4 servings

Salmon

  • 20 ounces (560 g) of skinless salmon fillets.
  • Salt and pepper to taste.
  • 3 tablespoons of lemon juice, divided.
  • 1 tablespoon of olive oil.
  • 2 tablespoons of unsalted butter.
  • 5 large chopped cloves of garlic.

Salsa

  • 3 chopped tomatoes.
  • 2 tablespoons of chopped red onion.
  • 1 tablespoon of fresh and chopped cilantro leaves.
  • 1/2 chopped Serrano Chile or jalapeño.
  • 1 small and crushed clove garlic.
  • 1 tablespoon of lime juice.
  • 1/4 teaspoon of salt to taste.
  • 1 large and sliced avocado.

Nutrition

Calories: 307
Carbohydrates: 5g
Protein: 29g

Fat: 18g
Fibre: 1g

Instructions

1 Pat the salmon with paper towels then season with salt and pepper to taste. Drizzle the salmon with lemon juice then use clean hands to rub in the flavour. Place a non-stick skillet pan over medium heat then add in the olive oil. Once the oil is hot, add in the salmon and sear for about three to four minutes until it becomes crispy and golden in colour.
2 Flip the salmon over and sear for an additional two minutes. Add in the butter, chopped garlic and the rest of the lemon juice then cook for another one to two minutes until the salmon is cooked through. Don’t forget to stir the butter and garlic around the salmon.
3 In the meantime, using a small mixing bowl, add in the tomato, onions, cilantro, Chile, garlic, lime juice, salt, and avocado then toss to combine. Serve the salmon with the salsa and enjoy.

author

Keto Nation

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