Pan-Seared Salmon with Avocado Tomato Salsa
Nutritional Information
Skin-on salmon seared to crisp using its own fat, topped with a bright avocado, cherry tomato and cilantro salsa — whole-food, minimal added fat keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 fillets (6 oz each)s salmon, skin-on
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, quartered
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh cilantro, chopped
- 1 lime, juiced
- 1 pinch sea salt (optional)
- 1 pinch freshly ground black pepper (optional)
Pat salmon dry. Score skin lightly if needed.
Heat a dry heavy skillet over medium-high until hot. Place salmon skin-side down and cook 4–6 minutes without moving until skin is crisp and fat renders. Flip and cook 1–2 minutes more for medium.
While salmon cooks, combine diced avocado, cherry tomatoes, red onion, cilantro and lime juice. Season sparingly with salt and pepper if using.
Plate salmon and spoon avocado tomato salsa over each fillet. Serve immediately.
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