You’re in for a treat with this recipe! Low-Carb Salmon With Avocado Jalapeno Salsa combines Mexican flavors with the richness of salmon and finishes with a spicy kick from the jalapeno.  It’s bursting with flavor and low-carb, high fat goodness and the whole meal is ready in just over 20 minutes.

With 5g of net carbs per serve, you’ll be adding this to your regular summer meal plan!!

 

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30 Minute Low-Carb Salmon With Avocado Jalapeno Salsa

Ingredients

4 salmon fillets, skin on (approx. 0.5lb or 200g each)

1 tbsp olive oil

Salt and pepper

Avocado Jalapeno Salsa

1 lb (400g) plum tomatoes, seeded and finely chopped

1 avocado (300g) roughly chopped

2 oz (50-60g) jalapeno chilies (bottled), rinsed and finely chopped

3 tbsp fresh cilantro, chopped

1 tbsp lime juice

Salt & pepper

 

Instructions

First, make the salsa by placing all ingredients in a small bowl and mixing together. Set aside.

Place a fry-pan over medium-high heat.

Pat the salmon dry with paper towel and place on a plate. Drizzle the salmon with the olive oil and turn to coat each side of the fish. Generously salt the skin. This helps the skin to crisp up and stop it sticking to the pan.

Once pan is very hot, cook the salmon skin side down for 3 minutes, then turn and cook for a further 2 minutes or until done to your liking.

Serve salmon with salsa on top. Add some fresh cilantro to garnish.

Enjoy!

Serves 4

 

Per serving:  446.2 Calories; 23.8g Fat; 65.6g Protein; 9.3g Total Carbohydrate; 4.5g Fiber; 4.8g Net Carbs

 

Let us know in the comments how you go with our Low-Carb Salmon With Avocado Jalapeno Salsa.  I hope you love it much as we do! We’d love to know how yours turned out and any variations you suggest!

 

This dish combines Mexican flavors with the richness of salmon and finishes with a spicy kick from the jalapenos! Ready in just over 20 minutes.

30 Minute Low-Carb Salmon With Avocado Jalapeno Salsa
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 446.2
  • Fat: 23.8
  • Net Carbohydrates: 4.8
  • Fiber: 4.5
  • Protein: 65.6
Recipe type: Main Course,30 Minute Recipe
Cuisine: Low Carb, Gluten-Free
Prep time: 
Cook time: 
Total time: 
This dish combines Mexican flavors with the richness of salmon and finishes with a spicy kick from the jalapenos. It's bursting with flavor and low-carb, high fat goodness and the whole meal is ready in just over 20 minutes. With 5g of net carbs per serve, you'll be adding this to your regular summer meal plan!!
Ingredients
  • 4 salmon fillets, skin on (approx. 0.5lb or 200g each)
  • 1 tbsp olive oil
  • Salt and pepper
    Avocado Jalapeno Salsa
  • 1 lb (400g) plum tomatoes, seeded and finely chopped
  • 1 avocado (300g) roughly chopped
  • 2 oz (50-60g) tbsp jalapeno chillies (bottled), rinsed and finely chopped
  • 3 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt & pepper
Instructions
  1. First, make the salsa by placing all ingredients in a small bowl and mixing together. Set aside.
  2. Place a fry-pan over medium-high heat.
  3. Pat the salmon dry with paper towel and place on a plate. Drizzle the salmon with the olive oil and turn to coat each side of the fish. Generously salt the skin. This helps the skin to crisp up and stop it sticking to the pan.
  4. Once pan is very hot, cook the salmon skin side down for 3 minutes, then turn and cook for a further 2 minutes or until done to your liking.
  5. Serve salmon with salsa on top. Add some fresh cilantro to garnish.
    Enjoy!

 

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