Pan Seared Salmon with Chunky Avocado Salad

Salmon and avocado are the perfect match in this delicious ketogenic recipe. It's low-carb, keto and Whole 30 compliant. It's one of those quick and easy keto dinner recipes that I keep making over and over again!

Whether you practice intermittent fasting and need a nutritious meal to break your fast, or you simply need a satisfying meal that will keep your blood sugar levels low, this meal ticks all of the boxes. One serving of this healthy salmon and avocado dish will cover most of your daily magnesium and potassium and will provide enough healthy fats and protein to keep hunger at bay.

You will only need a few common ingredients and less than 20 minutes to make it. You can use wild salmon or organic farmed salmon which is typically higher in fat and slightly lower in protein (you can read more about wild vs. organic fish here).

This low-carb salmon dish is usually one of the two regular meals I'd have in a day and that is why I used large salmon steaks. If this is too much protein and/or fat for you, simply swap the whole steaks for smaller salmon fillets. You can easily do that in our KetoDiet App by cloning this recipe and reducing the amount of salmon to a smaller serving size.

The ingredients in this low-carb recipe are per serving as I wanted to keep this super simple for those who only cook for themselves. If you're cooking for the whole family it's easy to scale up. Enjoy!

Step-by-step

1. To make the avocado salad, halve the avocados and remove the stones. Peel the skin off and dice into large chunks. (Note: Photos display 2 servings.)

2. Place half of the diced avocado into a bowl and mash using a fork.

   

3. Add the remaining avocado, diced red onion, lime juice olive oil, salt and pepper.

   

4. Mix to combine and place in the fridge while you cook the salmon.

   

5. Season the salmon with salt and pepper. I used large steaks for an OMAD/TMAD style meal but you can use smaller salmon fillets if you prefer.

   

6. Heat the avocado oil over medium-high heat in a cast iron skillet. Sear the salmon for 4-5 minutes until the salmon easily released from the bottom of the pan.

7. Flip and continue to sear another 3-4 minutes until it releases again. (The exact time will depend on the temperature and the thickness of the salmon steak/fillets.)

   

8. Serve the salmon with the prepared avocado salad. Optionally, drizzle the salmon with more lime juice or lemon juice.

9. The salmon should be eaten fresh but can be stored in the fridge for up to a day. The avocado salad can be stored in a sealed container in the fridge for up to 2 days.

   

Recipe

Pan Seared Salmon with Chunky Avocado Salad

★★★★★4.7 (39 ratings)

Deliciously juicy pan seared salmon steak served with zingy avocado salad. An easy keto dinner prepared in ...

Hands on

15m

Overall

20m

Servings

1

8.9 g

Net carbs

49.4 g

Protein

64.2 g

Fat

847

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

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Ingredients makes 1 serving

• Chunky avocado salad:
• 1 large avocado, diced (200 g/ 7.1 oz)
• ¹/₂ medium red onion, finely diced (50 g/ 1.8 oz)
• 2 tbsp fresh lime juice (30 ml)
• 1 tbsp extra virgin olive oil (15 ml)
• sea salt and pepper, to taste
• Salmon:
• 1 large salmon steak (225 g/ 0.5 lb)
• sea salt and pepper, to taste
• ¹/₂ tbsp avocado oil, ghee or extra virgin olive oil
• Optional: lemon or lime wedges to serve

Instructions

1. To make the avocado salad, halve the avocados and remove the stones. Peel the skin off and dice into large chunks. (Note: Photos display 2 servings.)

2. Place half of the diced avocado into a bowl and mash using a fork.

3. Add the remaining avocado, diced red onion, lime juice olive oil, salt and pepper.

4. Mix to combine and place in the fridge while you cook the salmon.

5. Season the salmon with salt and pepper. I used large steaks for an OMAD/TMAD style meal but you can use smaller salmon fillets if you prefer.

6. Heat the avocado oil over medium-high heat in a cast iron skillet. Sear the salmon for 4-5 minutes until the salmon easily released from the bottom of the pan.

7. Flip and continue to sear another 3-4 minutes until it releases again. (The exact time will depend on the temperature and the thickness of the salmon steak/fillets.)

8. Serve the salmon with the prepared avocado salad. Optionally, drizzle the salmon with more lime juice or lemon juice.

9. The salmon should be eaten fresh but can be stored in the fridge for up to a day. The avocado salad can be stored in a sealed container in the fridge for up to 2 days.

Nutrition per serving, 1 salmon steak + 285 g/ 10 oz avocado salad

Carbs 4%Protein 24%Fat 72% of calories

Net carbs

8.9 g

Total carbs

23.2 g

Fiber

14.3 g

Sugars

4.4 g

Protein

49.4 g

Fat

64.2 g

Saturated fat

9.1 g

Calories

847 kcal

Sodium

1,860 mg · 80.9% RDA

Magnesium

126 mg · 31.6% RDA

Potassium

2,178 mg · 109% EMR

Nutrition by ingredient

Per 1 salmon steak + 285 g/ 10 oz avocado salad	Net carbs	Protein	Fat	kcal
Avocado, fresh	3.7 g	4 g	29.3 g	320
Onion, red, fresh	3.3 g	0.6 g	0.1 g	20
Lime juice, fresh	1.9 g	0.1 g	0 g	6
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Salt, sea salt	0 g	0 g	0 g	0
Salmon, wild, raw	0 g	44.6 g	14.3 g	320
Pepper, black, spices	0.1 g	0 g	0 g	1
Avocado oil, extra virgin	0 g	0 g	7 g	62
Total	8.9 g	49.4 g	64.2 g	847

Serving size 1 salmon steak + 285 g/ 10 oz avocado salad

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian