Pan-Seared Salmon with Avocado-Asparagus Salad
Nutritional Information
A simple, oil-free keto dinner: salmon seared on the skin and served with a creamy avocado and lemon-dressed asparagus salad.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs wild Atlantic salmon fillet (skin on)
- 3 1/2 ozs asparagus spears, trimmed
- 3 1/2 ozs ripe avocado (approx. 1/2 medium)
- 1 clove garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Pat salmon dry and season skin and flesh with salt and pepper.
Heat a heavy skillet over medium-high heat until hot. Place salmon skin-side down and press gently for 10–15 seconds to ensure even contact. Cook 4–6 minutes until skin is crisp and the fillet is cooked about two-thirds of the way through.
Flip and cook 1–2 minutes more to desired doneness. Remove and let rest.
While salmon cooks, steam or blanch asparagus 2–3 minutes until tender-crisp, then cool under running water.
Dice avocado and toss with asparagus, garlic, lemon juice, salt and pepper.
Serve salmon atop the avocado-asparagus salad.
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