Keto Salmon and Veggies

Course: Main Course
Keyword: keto, low carb, samon
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Bobby Parrish

Low carb keto recipes for dinner with crispy skin salmon and veggies. The perfect low carb dinner recipe in just 20 minutes.

Print

Ingredients

For the salmon:

  • 2 salmon filets 5-6 ounces each
  • Kosher salt
  • Avocado oil or butter

For the kale:

  • 10 ounces cremini/baby bella mushrooms
  • ½ red onion diced
  • ¼ teaspoon red pepper flakes
  • 1 bunch lacinato/black kale
  • 2 cloves garlic minced
  • ¼ cup chicken stock or water
  • Lemon zest & juice
  • Kosher salt & black pepper
  • Olive or avocado oil

For the tomato salad:

  • 1.5 cups cherry tomatoes quartered
  • 2-3 radishes thinly sliced
  • 1 teaspoon fresh parsley or basil chopped
  • 1 tablespoon good extra virgin olive oil
  • ¼ teaspoon salt & a crack of pepper

Instructions

  1. Store the salmon in the fridge skin side up for at least 30 minutes, or up to 4 hours. The goal is to dry out the skin which helps make it crispy.
  2. Meanwhile, remove the stems from the mushrooms and slice thin. Pre-heat a large non-stick pan just under medium-high heat along with 2 teaspoons of oil for 2 minutes. Add the mushrooms and cook for 5 minutes. Remove the stems from the kale and roughly chop. After 5 minutes, add the onion and red pepper flakes to the pan along with ¼ teaspoon salt and a few cracks of pepper. Cook for another 5 minutes until the veggies are soft then add the garlic, cook for 1 minute. Add the chopped kale and cook for 5 minutes then add another ¼ teaspoon salt, the chicken stock or water, and cook until the kale has wilted and is soft, about 3-4 minutes. Turn the heat off and add 1 teaspoon of lemon juice and the zest of half a lemon, check for seasoning and adjust if necessary.
  3. Add the quartered tomatoes, sliced radishes, and parsley/basil to a bowl. When ready to serve, add the salt, pepper, olive oil, and mix well. Only do this right before serving.
  4. For the salmon, pre-heat a non-stick over medium-high heat for 2 minutes, add 2 teaspoons of oil and wait 30 seconds. Season the skin side of the salmon with a generous amount of salt and place skin side down in the pan. If the oil is not sizzling, remove fish and wait another minute. Season the top side of the salmon with another pinch of salt and allow the salmon to cook undisturbed for 5 minutes. You know the fish is ready to flip when edges on the top turn white and opaque in color. Flip the salmon, turn the heat down just below medium, and allow to cook another 3-4 minutes. If you like your salmon cooked all the way thorough let it cook 4-5 minutes total on the second side. You can also flip the salmon on the side and cook for 30 seconds each side, watch the video to see how I do this. You can squeeze the sides of the fish, if it feels firm but still has a little softness, then it is done. Remove from pan and place it skin side up.
  5. Serve the fish with some kale and tomato salad, enjoy!

Recipe Video

Recipe Notes

I use really good extra virgin olive for the tomato salad. Use my promo code to get a bottle for only $1 from the olive oil club.

Macros per filet of salmon, recipe makes 2 filets:
295 calories
0 carbs
21.5 grams of fat
29 grams of protein
0 fiber

Macros per serving of kale & mushrooms, recipes makes 2 servings:
128 calories
13.8 grams of net carbs
34.8 grams of total carbs
5.7 grams of fat
7.2 grams of protein
3.5 grams of fiber

Macros per serving of tomato salad, recipes makes 2 servings:
73.5 calories
3.3 grams of net carbs
4.69 grams of total carbs
7 grams of fat
1 gram of protein
1.35 grams of fiber