Lemon-Herb Seared Salmon with Parsley Relish
Nutritional Information
Pan-seared salmon finished with a bright lemon and parsley relish — no added oil, relying on the fish's natural fat for richness. Simple, keto-friendly and whole-food focused.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs wild-caught salmon fillet
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon shallot, finely minced
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- To taste sea salt and black pepper
- 1 lemon wedge for serving
Pat salmon dry and season with salt and pepper. Heat a heavy skillet over medium-high heat.
Place salmon skin-side down (if present) in the hot skillet; sear 4–5 minutes until crisp and the fish releases naturally. Flip and cook 2–3 minutes more until desired doneness. No oil required — use the fish's own fat.
While salmon rests, combine parsley, shallot, garlic and lemon juice in a small bowl; season to taste.
Top salmon with parsley-lemon relish and serve with a lemon wedge.
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