Keto Blackened Salmon & Avocado
We have a confession: we don’t usually see words like “keto” or “Paleo” or “low-carb” and think, yum. We think healthy and hearty, of course, and we think satisfying and filling, but we don’t usually think, Wow, I bet that tastes amazing.
So we were as surprised as anyone to love this Keto Blackened Salmon & Avocado dish for its taste as much as its nutritional virtues. The blackened salmon has a lovely charred flavor with a bit of kick from the Cajun seasoning. Meanwhile, the salsa is super vibrant and fresh — the green onions and fresh jalapeño give it a fresh kick, while the lime brightens it up and the salt brings out all of the flavors.
The avocado adds a creaminess that perfectly complements the flaky salmon and bright salsa. The spring-mix base absorbs all the flavors and adds to the overall magic of the meal, instead of just sitting prettily on the side.
All together, this meal is fresh, bright, smoky, creamy and healthy. Make it whenever a craving strikes or save it to brighten a cloudy Minnesota winter day.
2 to 4 servings
Preparation time: 20 minutes
Cook time: 10 minutes
Ingredients
4 4-ounce salmon fillets
Coarse sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons L&B Cajun Spice Seasoning
1 pound fresh green onions, chopped small
1 heirloom tomato, diced small
4 to 6 sprigs cilantro, stems removed, chopped fine
1 whole jalapeño, seeds removed, diced small
1 whole lime, halved and juiced
2 tablespoons extra virgin olive oil
10 ounces spring mix
1 whole avocado, peeled, pit removed and diced or sliced
Directions
- Heat oven to 350 F.
- Season both sides of the salmon fillets with salt and pepper, then liberally coat the non-skin side of the salmon with Cajun seasoning (use as much as necessary to cover the entire surface of the fish).
- To make the pico de gallo: Mix together the green onions, heirloom tomato, cilantro, jalapeño and lime juice. Season with a pinch of salt.
- Preferably under a stove exhaust hood or fan, heat a heavy bottom or cast-iron pan until very hot. Add 1 tablespoon olive oil. Carefully add the salmon fillets, Cajun seasoning side down. When the spices have blackened (after only 2 to 3 minutes), turn the fish over and place the pan in the oven. Using an instant-read thermometer to check the internal temperature, remove the fish from the oven when it reaches 115 F for medium rare, and let it rest for 3 to 5 minutes before serving.
- Divide the spring mix between serving plates. Place salmon fillets on top and spoon pico de gallo liberally over the fish. Top with avocado and drizzle with olive oil. Add sea salt and freshly ground black pepper to taste.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
