This simple 15 minute recipe for the perfect keto salad is honestly the only one you need. Not only is it high fat, high protein, and low carb, it's friggen' delicious. Let me introduce you to my Salmon Zucchini Spinach Salad. And yes, the only ingredients you need are exactly that - salmon, zucchini, and spinach. Did I also mention that this is a one pan recipe?! :)
As I transitioned into the keto diet a couple months ago, the one thing that I found hard was making a high fat meal that didn't include a fat bomb or excessive amounts of heavy cream or cheese. I got this recipe idea from always going to a local restaurant and ordering this exact meal. The ingredients were so simple. Why couldn't I just make it at home?! So, here I am :)
Here are your list of ingredients you'll need:
- 1 fillet of salmon
- organic spinach
- 1 small zucchini
- a wedge of lemon
- 1 tbsp of unsalted butter
- 1 tbsp of olive oil / avocado oil
- various spices for your salmon
- a pan
And now for the instructions:
Prep - 3 Minutes
- Place your spinach into a bowl. As you're going to be eating it raw, it's always a good idea to get organic spinach!
- Wash and cut your zucchini into thick slices, and then again into quarters.
- Pat down your salmon with paper towel, to get all the excess moisture off. Season the fillet liberally with any spice that you prefer. I chose salt, pepper, paprika, onion powder, and garlic powder.
Cooking - 10 minutes
- Heat your pan on a medium-high heat, and put in your tbsp of butter.
- Once it starts to bubble up a little & is hot enough, place your salmon in skin-side down. This is very important, as it'll help crisp up your salmon skin and make it a lot easier to flip. It also makes the salmon skin super yummy and crispy.
- Leave the salmon there for 2-3 minutes, depending on the thickness of your fillet. Once you see the sides of it turning white and moving up to the half-way point of your fillet, leave it for 1 more minute and then carefully flip.
- Once you flip your salmon, be sure to press down on all sides to make sure it touches the pan.
- Add your zucchinis to the other side of the pan. Season it with whatever you want! I used salt & pepper only.
- Leave the salmon and zucchini on the pan for another 3 minutes. TIP: Don't move the food around in the pan, as that actually cools down the food and it'll take longer to cook / won't be as crispy on the outside.
Dressing - 1 minute
- Squeeze your wedge of lemon into a bowl.
- Add the 1 tbsp of avocado oil and mix. You might need more/less oil depending on how juicy your lemon is.
Final Step - Plate
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| 350 cal, 33.5g protein, 2.5g net carbs, 22g fat |
& Viola - there you have it! A quick and easy recipe for a keto meal that is bound to make your tummy happy. Another way to make it an even higher fat meal is to add half an avocado. I usually eat it with half an avocado, but unfortunately my avocados weren't nice to me this week. It's always a toss up on whether I'll be able to eat an avocado or not - you know how it is haha! Either way, I hope you enjoy this recipe and try it out at home! Enjoy :)
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