Blackened Salmon with Mango Lime Salsa is Keto, Gluten Free, Paleo and Whole30
Eating fish is super important to me and my health goals so I make salmon at least once a week (usually more). However, I’ve been getting a little bored of the typical lemon garlic salmon and wanted to shake things up a bit! Plus Phoenix is heating up with spring rapidly turning into summer which makes me start thinking citrus and all things “summery” so I thought I’d try something a little different…
And I’m starting to think fish and salsa is where it’s at! I’ve been addicted to poke bowls for the last week or so and absolutely love the combination of sashimi salmon and mango. So I was wondering if I could incorporate that into a cooked dish.
So with that I present to you, blackened salmon with mango lime salsa. Seriously, the spicy jalapeno mixed with the sweetness of the mango and cilantro makes the best salsa!
If peaches are in season you can replace the mango with a peach. I haven’t tried it yet but I imagine it would add some extra juiciness.
When you think of keto you don’t necessarily think of fruits. In fact it’s drilled upon us to avoid them at all costs. I follow more of a paleo keto diet and adding in SMALL amounts of fresh fruits are okay. In fact they add flavor and natural sweetness better than any other alternative. And again, it’s fine as long as you are counting your carbs and using SMALL amounts. I’m not saying to go eat a whole mango, but I am saying if you are an experienced keto dieter that you can definitely use 1/8 of a mango in a salsa and not fuel the fire of inflammation.
If you are struggling with chronic health issues and just getting started I would forgo the fruit for now until your body adapts and you are more experienced in producing ketones. As always listen to your body and give it what it need at this moment in time.
Blackened Salmon with Peach & Avocado Salsa
- 1 salmon fillets
- 1 tbsp grassfed butter
- 1 tbsp blackening spices
- 1 clove minced garlic
- 1/4 peach
- 1 avocado
- 1/4 red onion
- 1 tbsp jalapeno (optional)
- 3 tbsp cilantro (optional)
- 1 lime
- 1 cup cauliflower rice
- Pat the salmon fillets dry with paper towel.
- Rub the seasoning over salmon filets and top with fresh minced garlic.
- Add grassfed butter to pan at medium to medium high heat and cook for about 3-4 minutes on each side. While fish is cooking gently press down on fish to blacken.
- Dice the peach and avocado. Finely chop red onion, cilantro, and jalapeno. Place ingredients in bowl.
- Juice lime in bowl. Mix together and add in salt and pepper to taste.
- Serve fish with cauliflower rice on side and mango salso on top.
Pin it for later!