Pan fried wild salmon served with summer squash, and dandelion greens. Accented with Fresno peppers, lemon and yogurt dressing. A Keto Salmon dish that is also mindful of alkaline dietary needs.
Course Entree, Gluten-free, Light Entree, Low Carb, Main Course
Cuisine American, Ecclectic
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
8ozwild salmon, cut in two fillets
½ tablespoonolive or coconut oil
2cups dandelion greens, chopped
2cupssummer squash (yellow or zucchini), sliced
1red Fresno pepper, or other spicy small pepper
½ teaspoonsalt free seasoning (Mrs. Dash or equivalent)
¼ teaspoonsea salt
2 teaspoonlemon juice
¼cupGreek yogurt dressing(I used Whole Foods brand, 2 grams of carbs)
Pour oil skillet over med-high heat. Toss in dandelion greens and pepper. Saute with about half the seasoning and salt, until well wilted, then push to side of skillet and cook the summer squash with remaining salt and seasoning. Once done remove all the vegetables to plates.
Place the salmon fillets skin side up in the hot skillet. Once nicely seared, flip over and place cover on skillet. Cook for about 6-7 minutes until salmon is mostly cooked but still a little soft in the middle, so it won't dry out.
Unless you like the skin, slip a spatula between flesh and skin (it should easily release), and place each salmon fillet on the plates with vegetables. Generously splash each dish with lemon juice, then pour a the Greek yogurt dressing ovet the salmon and serve.
If you omit the Greek Yogurt dressing, you will save 2 grams of carbs. I personally think that is really makes the dish more satisfying and worth it though.