Can I use frozen salmon for this recipe?

Yes! If using frozen salmon, thaw it overnight in the refrigerator or use the cold water method (placing the sealed fish in cold water for about 30 minutes). Pat dry before cooking to ensure a crispy, golden crust .

How do I know when the salmon is fully cooked?

Salmon is done when it reaches an internal temperature of 125°F–130°F for medium doneness or 140°F for well-done . The flesh should be opaque and flake easily with a fork .

How can I prevent the avocado from browning?

Lime juice is key! Mix the avocado with fresh lime juice immediately after dicing. If storing, cover the salsa tightly with plastic wrap, pressing it against the surface to limit air exposure.

Can I make this recipe ahead of time?

The salmon is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days . The avocado salsa is best eaten fresh but can be prepped a few hours in advance if stored properly.

What’s the best way to reheat the salmon?

To avoid drying it out, reheat gently : Stovetop: Warm in a pan over low heat for 2–3 minutes. Oven: Reheat at 275°F for about 10 minutes . Avoid microwaving , as it can overcook the salmon and alter the texture.

Is this recipe Whole30 and paleo-friendly?

Yes! This dish is Whole30-compliant and paleo-friendly as it contains no dairy, grains, or processed ingredients .

What can I serve with this dish?

This salmon pairs well with: Cauliflower rice for a complete keto meal Steamed or roasted vegetables like asparagus, zucchini, or Brussels sprouts A fresh green salad with an olive oil and lemon dressing

Keto Salmon with Avocado Salsa | Easy 15-Minute Low-Carb Meal

Description

This quick and easy keto salmon is pan-seared to perfection and topped with a fresh, chunky avocado salsa. It’s low-carb, high-protein, and ready in just 15 minutes—perfect for a healthy weeknight dinner.

Ingredients

For the Salmon:

4 salmon fillets (wild-caught preferred)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt & black pepper, to taste
1 tbsp fresh lime juice

For the Chunky Avocado Salsa:

2 ripe avocados, diced
1 small red onion, finely diced
1 cup cherry tomatoes, halved
1 small jalapeño, finely chopped (optional)
¼ cup fresh cilantro, chopped
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil

Instructions

Make the Salsa: Combine diced avocados, red onion, cherry tomatoes, jalapeño, and cilantro in a bowl. Drizzle with lime juice and olive oil. Season with salt and black pepper. Stir gently and set aside.
Prepare the Salmon: Pat the fillets dry. Rub with olive oil, smoked paprika, garlic powder, salt, and black pepper.
Cook the Salmon:
- Pan-Seared: Heat a skillet over medium-high heat. Cook salmon skin-side down for 4–5 minutes. Flip and cook for another 2–3 minutes.
- Oven-Baked: Preheat to 400°F (200°C). Bake salmon for 12–15 minutes until fully cooked.
- Grilled: Heat the grill to medium-high. Cook for 4–5 minutes per side.
Serve: Plate the salmon and top with chunky avocado salsa. Garnish with extra lime juice and cilantro.

Notes

Best served fresh, but leftovers can be stored in an airtight container for up to 3 days.
For extra crispiness, pat the salmon dry before seasoning.
Adjust spice level by removing jalapeño seeds or omitting it.

Nutrition

Serving Size: 1 salmon fillet with salsa
Calories: 350
Sugar: 1g
Sodium: 300mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg

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