Avocado-Lime Salmon (Keto)

Lovin' our Mains

Jul 17

This is another great salmon recipe that everyone can enjoy. Served with a creamy avocado sauce and a mild picco de gallo, this avocado-lime salmon recipe is sure to please.

Ingredients

8 individual salmon fillets (about 1 kg)
2 Tbsp coconut oil
1 tsp kosher salt
1 tsp ground coriander
1 tsp chili powder
Salt and pepper, to taste

Avocado-lime sauce
1 avocado
1 ½ limes, juiced
1/2 cup cilantro
2 Tbsp water
Salt and pepper, to taste

Picco de gallo
1 vine tomato, chopped
1/3 cup cucumber, chopped
2 Tbsp cilantro, chopped
1/2 lime, juiced
Salt and pepper, to taste

Yields: 8 servings
Per serving*:
Calories: 326
Net carbs: 2
Protein (grams): 28
Fat (grams): 22

Prep time: 15 min
Cook time: 15 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

Pat the salmon fillets dry with a paper towel to remove moisture. Season them with the ground coriander, chili powder, salt and pepper, avoiding the skin.

Heat the coconut oil in a large oven safe skillet over medium high heat, and add the kosher salt.

Place the salmon fillets in the skillet, skindown over the salt, and allow to sear 5 min.

Transfer the skillet to the oven and bake for 8-10 min, until the top is slightly golden.

Optionally, you can broil the salmon for the last 1-2 min in the oven, keeping an eye that they do not burn.

While the salmon finished off in the oven, prepare the avocado-lime sauce and the picco de gallo.

For the avocado sauce, combine and blend the ingredients down to a creamy sauce, using a blender or a deep dish with an immersion blender. Set aside.

For the picco de gallo, toss the ingredients together in a small bowl and set aside.

Once the salmon is out of the oven, plate each fillet with a dollop of the avocado-lime sauce and add a spoonful of picco de gallo.

Serve with your favourite side, such as a cauliflower ice, fresh salad, etc.