Seared Salmon with Avocado-Lime Salsa
Nutritional Information
Pan-seared fatty salmon served with a fresh avocado-lime salsa. No added oils — salmon renders enough fat to sear while the avocado supplies creamy keto fat. Whole-food ingredients only.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs salmon fillet (skin-on, ~6 oz)
- 1 medium ripe avocado
- 8 pieces cherry tomatoes, halved (~100 g)
- 1 tablespoon finely chopped fresh cilantro
- 1 wedge lime (for juice)
- 1 clove garlic, finely minced
- 1 small shallot, finely minced (optional)
Pat salmon dry. Heat a heavy skillet over medium-high heat until very hot. Place salmon skin-side down; press briefly so skin makes contact. Cook until skin is crisp and salmon releases easily, about 4–5 minutes.
Flip and cook 2–4 minutes more until desired doneness. Remove and rest on a plate.
Meanwhile, mash the avocado in a bowl and stir in halved cherry tomatoes, chopped cilantro, minced garlic and a squeeze of lime juice. Add minced shallot if using.
Spoon avocado-lime salsa over the salmon and serve warm.
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