Keto Salmon Recipe

4.67 from 3 votes

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 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 337kcal

Ingredients

8 oz wild salmon , cut in two fillets
½ tablespoon olive or coconut oil
2 cups dandelion greens , chopped
2 cups summer squash (yellow or zucchini) , sliced
1 red Fresno pepper , or other spicy small pepper
½ teaspoon salt free seasoning (Mrs. Dash or equivalent)
¼ teaspoon sea salt
2 teaspoon lemon juice
¼ cup Greek yogurt dressing (I used Whole Foods brand, 2 grams of carbs)

Instructions

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.

Notes

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.

Nutrition