Pan-Seared Salmon with Avocado & Baby Spinach Salad
Nutritional Information
Fresh, fatty salmon seared and served over baby spinach with creamy avocado and lemon for a satisfying, whole-food keto dinner with no added oils.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs fresh salmon fillet
- 5 1/4 ozs ripe avocado (about 1 medium)
- 2 1/8 ozs baby spinach (2 cups)
- 1 1/8 ozs red onion, thinly sliced
- 1 3/4 ozs cherry tomatoes, halved
- 1 piece lemon (juice and zest)
Pat salmon dry. Score skin lightly and season with freshly ground pepper and a pinch of salt if desired. Place salmon skin-side down in a hot nonstick or cast-iron pan over medium-high heat; cook 4–5 minutes until the skin is crisp. Flip and cook 2–3 minutes more until the fish reaches desired doneness.
While salmon cooks, slice avocado and toss with baby spinach, sliced onion and halved cherry tomatoes. Squeeze lemon juice over salad and add lemon zest; toss gently so avocado coats the greens.
Plate spinach salad and top with the seared salmon. Serve immediately.
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