Mouthwatering Chilean Seared Salmon with Avocado Salsa – Keto Recipe

Allergens

Fish (Salmon), Tree Nuts (Coconut Oil)

Ingredients

• 4 (6 oz) salmon fillets, skin on
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the avocado salsa by combining diced avocado, cherry tomatoes, red onion, jalapeño, fresh cilantro, and lime juice in a mixing bowl. Season with salt and pepper to taste, then set aside.
2. Heat olive oil in a large non stick skillet over medium heat. Season salmon fillets with salt and pepper.
3. Carefully place salmon fillets skin side down into the skillet and cook for 4 minutes.
4. Flip the salmon and continue cooking for another 4 minutes, or until desired doneness is reached.
5. Remove the salmon from the skillet and allow it to rest for a minute before serving.
6. Plate the seared salmon fillets and top with a generous portion of the avocado salsa.

Chef’s Insight

The combination of seared salmon and avocado salsa creates a perfect balance of flavors and textures that will transport you straight to Chile. The use of fresh ingredients ensures a burst of flavor in every bite.

Notes

This Chilean lunch recipe is perfect for those following a Keto diet, with an emphasis on fresh ingredients and bold flavors.