Keto Salmon Plate
⏱ Prep: 10 min🍳 Cook: 10 min✅ Ready: 20 min
638
Calories
4.5g
Net Carbs
29.7g
Protein
53.5g
Fat
⏱ Prep: 10 min🔥 Cook: 10 min⏰ Ready: 20 min
How to Make It
Step 1
Prepare a plate with the baby kale and top it with olive oil, apple cider and a pinch of salt to taste. Slice a firm avocado into thin slices and place next to the salad.
Step 2
In the meantime, heat a small saute pan over HIGH heat until very hot. Add 1 t olive oil and then the salmon skin side down. Turn the heat to low and let the skin crisp up, about 5-7 minutes. Turn the salmon and let it cook for another 3 or so minutes until the internal temp of the fish reaches 145 F.
Step 3
Remove fish from the saute pan and place it on the plate next to the salad. Slice the avocado and place it next to the salmon. Top with walnuts and enjoy!
Ingredients
- Baby Kale – 1 cup, chopped
- Extra Virgin Olive Oil – 1 teaspoon
- Apple Cider Vinegar – ½ tablespoon
- Extra Virgin Olive Oil – 1 teaspoon
- Salmon, Chum (keta), Cooked From Fresh Or Frozen – 3 ounce
- Walnuts – ¼ cup, chopped
- Avocado – 1 each