Seared Salmon Steak with Zesty Lime-Garlic Sauce and Cilantro Chimichurri (Keto)

Allergens

Fish (Salmon)

Ingredients

• 6 salmon steaks (6 oz each)
• 4 tbsp olive oil, divided
• 2 tbsp capers
• Salt and pepper, to taste
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1/4 cup chopped cilantro
• 3 bell peppers (red, yellow, and orange)
• 1 pint cherry tomatoes
• 2 cups arugula
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp balsamic vinegar

Instructions

1. a. Preheat the oven to 400°F (205°C). b. Place bell peppers and cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with 1 tbsp of olive oil and season with salt and pepper. Roast for 18 20 minutes or until tender. c. In a small bowl, whisk together lime juice, garlic, 3 tbsp olive oil, capers, salt, and pepper to make the zesty lime garlic sauce. Set aside. d. Chop cilantro and set aside. e. In another small bowl, mix chopped cilantro with 2 tbsp olive oil, balsamic vinegar, salt, and pepper to create the cilantro chimichurri. Set aside. f. Season salmon steaks with salt and pepper on both sides. Heat 1 tbsp of olive oil in a large skillet over medium high heat. Sear salmon steaks for 4 minutes per side or until cooked through. g. Top each seared salmon steak with zesty lime garlic sauce, then drizzle with cilantro chimichurri. h. In a large salad bowl, toss together roasted bell peppers, cherry tomatoes, arugula, avocado slices, and red onion. Season with salt and pepper to taste.

Chef’s Insight

To ensure even cooking, start searing salmon steaks with the thicker side down first.

Notes

Be sure to remove any bones from the salmon steaks before cooking.