Low-Carb Pan-Fried Salmon With Avocado Jalapeno Salsa
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.
Servings 4
Calories 458kcal
Ingredients
- 2 lb salmon fillets 4 fillets, skin on
- 1 tbsp extra virgin olive oil
- Salt and pepper
Avocado Jalapeno Salsa
- 1 lb plum tomatoes seeded and finely chopped
- 1 avocado, large roughly chopped
- 2 oz jalapeno chillies (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!
Nutrition
Calories: 458kcal | Carbohydrates: 9g | Protein: 47g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 346mg | Potassium: 1651mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1370IU | Vitamin C: 23.1mg | Calcium: 48mg | Iron: 2.7mg