Seared Salmon with Avocado-Tomato Salsa
Nutritional Information
Pan-seared wild salmon served with a fresh avocado, cherry tomato, red onion and lemon salsa — high in omega-3s and naturally fatty for keto without added oils.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs wild salmon fillet (per serving)
- 1 whole ripe avocado, diced
- 6 pieces cherry tomatoes, quartered
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fine sea salt (or to taste)
Pat salmon dry. Season lightly with sea salt and freshly ground pepper.
Heat a heavy skillet over medium-high heat. Place salmon skin-side down and sear 4–5 minutes until golden; flip and cook 2–3 minutes until desired doneness (no added oil required if using a very hot, well-seasoned pan).
While salmon cooks, combine diced avocado, cherry tomatoes, red onion, lime juice and cilantro in a bowl. Season to taste.
Serve salmon topped with avocado-tomato salsa.
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