LEARN
ACCOUNT
CART
Serves 1
Our recipe for Seared Salmon & Bok Choy is transformed into a delicious salad by chopping it all up and layering over a bed of baby kale. Keep the simple vinaigrette recipe provided below in your kitchen to use throughout the week, it will save you time and increase those good fats in your meals!
Prep Time: 5 minutes
Cooking Time: 12 minutes
Ingredients:
1 tablespoon ghee or butter
1 4-ounce filet of skin-on, wild-caught salmon
2 bunches of baby bok choy
½ teaspoon sea salt
¼ teaspoon cracked black pepper
¼ teaspoon garlic powder
½ teaspoon smoked paprika
Salad:
2 cups baby kale
2 medium radishes, sliced
½ avocado, peeled and sliced
Vinaigrette:
½ cup extra virgin olive oil
1/3 cup raw apple cider vinegar
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon dried red pepper flakes
Instructions:
Bring salmon to nearly room temperature and season the side without skin with sea salt, black pepper, garlic powder and smoked paprika.
Add ghee or butter to a large skillet and bring to medium heat.
Place baby bok choy bunches on the skillet and allow to char, about 5 minutes per side.
Remove from the heat and place on a plate.
With the heat increased to medium-high, place salmon filet on the skillet, skin-side up.
Without moving, allow it to sear for one minute, flip, then sear, skin-side down, for one more minute.
Transfer to the plate (removing the skin when it’s cool enough to touch) with the bok choy and serve chopped up over baby kale with avocado, radish slices and vinaigrette (see vinaigrette recipe above, if needed).
Enjoy!
Calories: 696
Carbs: 26
Net Carbs: 12
Protein: 30
Fat: 57
Keto Seared Salmon & Bok Choy Salad
