Servings: 6 servings
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Ingredients
For the Salmon:
- 6 pieces of Fresh salmon, about 2″ wide/4 ounces each
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- Salt and pepper to taste
For the Avocado Salsa:
- 2 ripe Avocado, diced
- ½ cup Cherry tomatoes, diced
- 1 tablespoon Yellow bell pepper
- 2 tablespoons Red onion, minced
- Zest and juice of 1 lime
- 1 tablespoon Fresh cilantro, chopped
- Pinch of Salt
- ⅛ teaspoon Cayenne pepper
- 1 tablespoon Olive oil
Instructions
- Add the fish to a large skillet with salt and pepper over medium-high heat. Once the butter and oil have melted, add the salmon, dry on paper towels, and skin-side up. The salmon should be seared for approximately 4 minutes, then carefully flipped over and cooked for 5 to 7 minutes.
- Combine the salt, cayenne pepper, lime juice, and olive oil in a mixing cup. In a mixing bowl, combine all the ingredients for the avocado salsa. Then, drizzle the mixture of olive oil over the salsa. Slowly mix until everything is well coated.
- Serve each piece of salmon with some of the avocado salsa on top, then garnish with fresh cilantro.
Other Keto Salmon Recipes
Nutrition Facts
Calories: 388 kcal
Calories from Fat: 270 kcal
Fat: 30g
Saturated Fat: 8g
Carbohydrates: 6g
Fiber: 4g
Sugar: 1g
Protein: 24g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Salmon with Avocado Salsa
According to the USDA, you can safely store cooked salmon in the fridge for three to four days. If you’re working with cooked salmon, it’s a good rule of thumb not to risk it and toss cooked salmon in the fridge for more than three or four days in the trash. Otherwise, toss cooked salmon if it starts to smell “off” or if it looks slimy.