Rejuvenating Nordic Salmon & Avocado Keto Lunch

Allergens

Fish, Soy (from capers), Nuts (optional for garnish)

Ingredients

• 1 wild
• caught salmon fillet (4
• 6oz) 1/2 avocado, sliced 2 cups mixed greens (e.g., arugula, spinach, and watercress) 2 radishes, thinly sliced 1 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1 tbsp capers, rinsed 1 tbsp fresh dill, chopped 1 tbsp fresh lemon juice 2 tbsp extra virgin olive oil Salt and pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper on both sides.
2. In a large non stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon and cook for 3 4 minutes per side or until desired doneness is reached. Remove from heat and set aside.
3. In a large mixing bowl, combine the mixed greens, radishes, cherry tomatoes, red onion, and capers. Toss with lemon juice, remaining olive oil, salt, and pepper to taste.
4. Plate the mixed salad greens mixture onto a large serving plate or bowl. Place the cooked salmon fillet on top of the salad. Add avocado slices around the salmon and sprinkle fresh dill over the dish.
5. Serve immediately with a smile, knowing you're fueling your body with clean, energizing ingredients.

Chef’s Insight

The combination of lean protein from salmon and healthy fats from avocado makes this dish a perfect choice for those following a keto diet.

Notes

This recipe is designed to be both delicious and nutritionally balanced, providing energy-boosting ingredients perfect for a keto lifestyle.