Diverse dishes Low Carbs

Salmon with Avocado and Chimichurri Salsa

Easy and so delicious recipe, you can use veggies of choice.

Yields: 2 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins


0/17 Ingredients
Adjust Servings
  • For the Chimichurri Salsa


0/5 Instructions
    Chimichurri Salsa
  • It's best to start by preparing the chimichurri salsa. Mix all the ingredients together and let it marinade for a few minutes.
  • In a saucepan, mix the 2 tbsp olive oil, chopped zucchini, broccoli and season with 1/4 tsp of salt and 1/4 tsp of black pepper. Then cook on high heat for 4 minutes.
  • For a perfect pan-fried salmon with crispy skin: score the skin about 1/2 inch into the meat. This keeps the fish from curling when you put it in the pan; that way you get an even sear all the way across the skin. Then season the salmon with 1 tsp of salt and 1 tsp of black pepper.
  • Before turning on the stove, add 3 tbsp olive oil in a saucepan and add the salmon with the skin facing down, and press down gently on the salmon. Turn on the stove (medium-high heat) and cook for 4 minutes. Then flip the salmon and cook for an extra 2 minutes. Lastly, cook both sides (left and right) for a few seconds.
  • For serving, mash one avocado and season it with salt (optional), then place it in the middle of a serving plate. I used a tart ring to shape the mashed avocado. Then put the salmon on the top of the mashed avocado, and finally garnish with chimichurri salsa. Enjoy!!

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