Seared Salmon with Avocado-Cucumber Salsa
Nutritional Information
Pan-seared wild salmon served with a bright, no-added-oil avocado and cucumber salsa — a simple, whole-food keto dinner rich in omega-3s and fresh herbs.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillets (2x6 oz)
- 1 each ripe avocado
- 1 each English cucumber
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill
- 1 clove garlic, minced
- 2 cups baby arugula
- 1 each lemon wedge (for serving)
Pat salmon dry. Heat a heavy skillet over medium-high heat. Place salmon flesh-side down and sear 4–5 minutes per side until cooked to desired doneness (no added oil — the salmon’s natural fat will render).
While salmon cooks, dice avocado and cucumber and combine with lemon juice, dill and minced garlic to make the salsa.
Divide arugula between plates, top with seared salmon and spoon the avocado-cucumber salsa over the fish. Serve with lemon wedge.
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