This keto salmon recipe is a quick and easy one-pan dinner that will surely become a staple in your meal rotation. With just a few simple ingredients and less than 10 minutes of your time, you can enjoy perfectly seared salmon that is crispy at the bottom and flaky on top.
Salmon’s high protein and healthy fat content make it an excellent choice for those following a ketogenic diet. Say goodbye to complicated cooking methods and hello to a foolproof way of preparing delicious salmon in no time at all!
If you’re looking to maintain a low-carb, high-protein diet, incorporating this keto salmon recipe into your meal plan is a fantastic choice. Not only is this dish quick and easy to prepare, but it also offers a satisfying meal that’s rich in healthy fats and nutrients.
With just a few simple ingredients and minimal prep time, you can enjoy a delicious serving of perfectly seared salmon that fits seamlessly into your ketogenic lifestyle.
Plus, with only 2.2g of carbs per serving and 15.2g of healthy fat, this flavorful dish allows you to indulge guilt-free while staying on track with your dietary goals.
Say hello to a hassle-free way of enjoying a mouthwatering keto salmon recipe that’s both nutritious and delicious!
Servings: 4
Preparation: 1 minute (about)
Cooking: 8 minutes
Total: 9 minutes (I told you it was fast)
Carb: 2,2 g per serving
Keto Salmon Recipe Ingredients
- 4 x 4 oz salmon fillets, skinless and boneless
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 tablespoons butter
- 5 cloves garlic minced
- 1/4 cup parsley loosely packed
Instructions:
- Pat dry the salmon before seasoning it with salt and pepper.
- Rub the lemon juice all over each fillet.
- Add the oil to a non-stick pan over medium heat.
- Place the salmon fillets flesh side down onto the pan, pressing lightly so that it sears.
- Sear for 3-4 minutes, until crispy and golden.
- Flip and cook for a further two minutes.
- Add the butter, garlic, and a pinch of fresh parsley, and stir around each fillet.
- Remove the pan from the heat and place each salmon fillet on a plate.
- Drizzle with the pan juices and sprinkle with more parsley.
Enjoy your delicious and keto-friendly one-pan seared salmon!
Notes:
- Leftover salmon can be stored in the refrigerator, covered, for up to three days.
- Place the cooked and cooled salmon in an airtight container and pour the pan juices around the sides. Store it in the freezer for up to two months.
- Either microwave the salmon with some pan juices for 30-40 seconds or reheat it in a non-stick skillet until it sizzles.
