Citrus-Seared Salmon with Avocado-Cucumber Salsa
Nutritional Information
Pan-seared salmon served with a refreshing avocado and cucumber salsa — no added oils, relying on the salmon's natural fat and fresh citrus for brightness. Strongly keto, whole-food ingredients only.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs fresh salmon fillet (skin on)
- 3 1/2 ozs ripe avocado (diced)
- 2 7/8 ozs English cucumber (diced)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh chopped cilantro
- 1 clove garlic (minced)
- 1 wedge lime (for serving)
Pat the salmon dry. Score the skin lightly. Heat a heavy skillet over medium-high heat until hot (no oil).
Place salmon skin-side down and press gently for 20–30 seconds to prevent curling. Sear 4–5 minutes skin-side until crisp and browned; flip and cook 2–3 minutes more until cooked to preference.
Meanwhile, combine diced avocado, cucumber, minced garlic, chopped cilantro, and lime juice in a bowl. Stir gently to combine.
Plate the salmon and spoon the avocado-cucumber salsa alongside. Squeeze lime wedge over fish and serve immediately.
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