Keto salmon fillets are pan-seared until perfectly golden brown then covered in a simple, vibrant and rich lime tomato and avocado salsa. Simply irresistible!
When it comes to simple, quick-cooking weeknight meals, salmon fillets always have a place in my regular lineup. I love to sear salmon in a skillet because it yields a perfectly crisp seared exterior while the interior stays nice and tender.
Today we are going to pan sear the salmon, with a technique that delivers a perfect medium-cooked fillet that’s tender and flaky with deliciously crispy pan-seared skin. This pan-seared salmon is topped with a tomato and avocado salsa that is absolutely amazing.
Avocado has literally become one of my best friends. It’s creamy, filling, and goes with just about everything. This was my first time having avocado alongside salmon, and it’s totally approved! All of those flavors combine so well with every bite! The creaminess of the avocado pairs perfectly with the crispy pan-seared salmon.
This seared salmon is an elegant dish but at the same time so easy to make: perfect for a company but equally ideal for a quick weeknight dinner!
On top of that, the tomato and avocado salsa is the perfect blend of rich and bright. It’s a keto, low barb and whole30 recipe… It’s super versatile so it can work for any diet.
What do you need to make seared salmon with tomato and avocado salsa
- Salmon fillets
- Lemon juice
- Salt and Pepper
- Olive oil
- Lime juice
How to make seared salmon with tomato and avocado salsa
- Pat dry room temperature salmon fillets with a paper towel. Season all over with salt, pepper. Squeeze 1 lemon juice over each fillet and rub in the flavor.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each fillet for TWO minutes. Then, add in the butter, chopped garlic.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness while stirring the butter and garlic around each fillet.
- Drizzle each fillet with the buttery sauce and set aside.
- Combine the salsa ingredients in a bowl. Top each salmon fillet with the tomato and avocado salsa.
Tips to make a perfect pan seared salmon
- When pan-searing, opt for individual skin ou skinless fillets. But I prefer salmon fillets with skin. The skin cooks up to be super crispy.
- Make sure it’s a pan that’s large and wide enough to accommodate the fillets without overcrowding.
- Remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking, in order to bring them up closer to room temperature. When cold fish is added to a hot pan, the fillets will immediately seize up.
- Make sure the fillets are dry: Before adding the salmon fillets to the pan, use a paper towel or a clean dish towel to pat each one dry. When the fillets are moist or wet, they’re more likely to stick to the pan, and the skin won’t crisp quite as nicely.
- Use a really hot pan. Keep the flame around medium to medium-high, but before anything touches the pan let it got hot.
- Always Start with the Fillets Skin-Side Down. After it’s been cooking for a few minutes, you’ll start to notice the color of the fillet slowly begin to change. Once the color change has moved up about three-quarters of the way from the bottom, it’s time to flip.
Amount Per Serving
Calories: 295 | Total Fat: 20 g – 31 % | Cholesterol: 54 mg – 18 % | Total Carbohydrate: 10 g – 3 % | Protein: 20 g – 39 %