KETO AVOCADO, EGG AND SALMON SALAD

KETO AVOCADO, EGG AND SALMON SALAD

KETO AVOCADO, EGG AND SALMON SALAD

INGREDIENTS
Wild salmon fillet for 1 to 6 servings
salt and ground black pepper
fresh dill
smoked paprika
olive oil
3 to 15 cups romaine lettuce/spring mix
avocado
small cucumbers
shallot
capers
honey mustard dressing
eggs
2 tablespoons white vinegar
1 to 2 lemons

INSTRUCTIONS

Preheat the oven to 375F. Prepare the salmon first. I like my salmon without the skin, so I first remove the skin, then portion the fillet into serving size pieces. Season the salmon on both sides generously with salt and pepper. Preheat a large frying pan over high heat and add about 2 to 3 tablespoons of olive oil. Allow the oil to get hot, then place the salmon face down first.

Fry the salmon for 3 to 4 minutes on the first side until the edges are golden. Season the salmon with a bit of fresh dill and a very light sprinkling of smoked paprika. Using a metal fish spatula, turn the salmon, season the other side and fry for another 3 to 4 minutes. Transfer the salmon in the preheated oven and bake for 5 to 8 minutes, depending on the thickness of the fish (longer for thicker fillet).


Recipe Source: KETO AVOCADO, EGG AND SALMON SALAD

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