Servings: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 4 Salmon filets
- Salt and black pepper, to taste
- 1 tablespoon Olive oil
- 1 Avocado, diced
- 1/4 cup Red onion, diced
- 1 Jalapeno pepper, seeded and minced
- 1/4 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
Instructions
- Season the salmon filets with salt and black pepper to taste.
- Heat the olive oil in a large skillet over medium-high heat. Add the salmon filets and cook for 4-5 minutes per side until golden brown and cooked through.
- Combine the diced avocado, red onion, jalapeno pepper, cilantro, and lime juice in a small bowl. Mix well to combine.
- Serve the cooked salmon filets with the avocado salsa on top. Enjoy!
Nutrition Facts
Serving size: 1 salmon filet with avocado salsa
Calories: 340 kcal
Total Fat: 22g
Saturated Fat: 3.5g
Total Carbohydrates: 8g
Dietary Fiber: 5g
Sugars: 1g
Protein: 29g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition 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 Low-Carb Pan-Seared Salmon with Avocado Salsa
To store low-carb pan-seared salmon with avocado salsa, you should follow these simple steps:
- Let the pan-seared salmon cool to room temperature before storing it. This will prevent condensation from forming inside the container.
- Transfer the pan-seared salmon to an airtight container with a lid. Glass or plastic containers with tight-fitting lids work well for this purpose.
- Spoon the avocado salsa over the top of the salmon in the container.
- Seal the container tightly and label it with the date of preparation.
- Store the container in the refrigerator for up to three days.
When ready to eat the leftovers, you can reheat the salmon in the microwave or oven. To reheat in the microwave, place the fish on a microwave-safe plate, cover it with a damp paper towel, and microwave it on high for 1-2 minutes or until heated. To reheat in the oven, preheat the oven to 350°F (175°C), place the salmon in an oven-safe dish, and bake for 10-15 minutes or until heated through.
Note: Avocado salsa may not keep as well as the salmon, so it’s best to store it separately in a small airtight container and spoon it over the salmon just before serving.