Keto Salmon with Avocado Salsa

About This Recipe

Crispy-skinned salmon paired with a cool, chunky salsa of ripe avocado, cherry tomatoes, red onion, and lime makes for a keto meal that is as beautiful as it is satisfying. Packed with healthy fats and protein, it sits well under 8 grams of net carbs and comes together in under 20 minutes.

Ingredients

Serves 2

• 2 fillets (180 g each)skin-on salmon
• 1 mediumripe avocado, diced
• 80 gcherry tomatoes, quartered
• 2 tbspred onion, finely diced
• 1 tbspfresh lime juice
• 2 tbspfresh cilantro, chopped
• 1 tbspolive oil
• 0.5 tspsalt
• 0.25 tspblack pepper

Instructions

1. 1

   Make the salsa

   Combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with a pinch of salt and toss gently. Set aside.

2. 2

   Season the salmon

   Pat salmon fillets dry with kitchen paper. Season both sides with salt and pepper.

3. 3

   Pan-sear

   Heat olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes until skin is crispy. Flip and cook for 3 more minutes until just cooked through.

4. 4

   Serve

   Place salmon on plates and spoon avocado salsa generously over the top. Serve with a side of steamed green vegetables.

Variations

• •

  Swap salmon for seared tuna steaks.

• •

  Add diced mango to the salsa for a tropical (slightly higher carb) version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Salmon keeps refrigerated up to 2 days. Salsa is best fresh.

Frequently Asked Questions