Pan-Seared Salmon with Avocado Salsa
Nutritional Information
Simply seared salmon served with a bright fresh avocado, cherry tomato and lime salsa—no added oils, relying on the salmon's natural fat for richness. Whole-food ingredients, keto and low-carb friendly.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs wild salmon fillet (skin-on)
- 1 each ripe avocado
- 6 eachs cherry tomatoes, halved
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 pinch sea salt and black pepper to taste
Pat salmon dry. Score the skin lightly in one direction to help render the fat.
Place a clean non-stick skillet over medium-high heat. Place the salmon skin-side down and cook 5–7 minutes until skin is crisp and fat has rendered; flip and cook 2–3 minutes until desired doneness.
Meanwhile, dice avocado and combine with cherry tomatoes, red onion, lime juice, cilantro, salt and pepper to make the salsa.
Serve salmon topped with avocado salsa.
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