Blackened Salmon with Peach & Avocado 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…
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 1/4 of a peach 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
Ingredients
- 1 salmon fillets
- 1 tbsp grassfed butter
- 1 tbsp blackening spices
- 1 clove minced garlic
- salt
- pepper
- 1/4 peach
- 1 avocado
- 1/4 red onion
- 1 tbsp jalapeno (optional)
- 3 tbsp cilantro (optional)
- 1 lime
- 1 cup cauliflower rice
Instructions
- 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.
