Tag: salmon

Mediterranean Salmon Avocado Salad

Here’s a delicious summer salad based on two of our favorite  ingredients, salmon and avocado.

Nutritional Info

Calories 411

Net Carbs 6 grams

Fat 27

Protein 28 grams



3 Tablespoons olive oil

2 Tablespoons lemon juice

1 Tablespoon red wine vinegar

1 Tablespoon fresh chopped parsley

2 teaspoons minced garlic

1 teaspoon dried oregano

1 teaspoon salt

Black pepper to taste


1 pound skinless salmon fillets

4 cups Romaine

4 small cucumbers, diced

2 Roma tomatoes

1 red onion, sliced

1 avocado, sliced

1/2 cup feta cheese,  crumbled

1/3 cup pitted Kalamata olives, sliced

Lemon wedges


Whisk together all dressing ingredients and pour half into a large, shallow dish. Refrigerate  remaining marinade to use as dressing later.

Coat the salmon with marinade. Heat 1 Tablespoon of oil in a skillet over medium-high heat.  Sear the salmon on both sides til crispy.

While the salmon is cooking, mix all the salad ingredients in a bowl.

Slice salmon and arrange over salad. Drizzle with remaining dressing and serve with lemon wedges.

Brown Butter Salmon with Tomatoes and Capers



Nutritional  Info

Serves 4

Calories 230

Protein 24 grams

Net Carbs 0.9 grams

Fat 14.4 grams


4 Tablespoons butter

Salt and pepper, to taste

4 thick salmon fillets or steaks (about 1 1/2 pounds total), skin on

1 pint cherry or grape tomatoes,  halved if you like

1 Tablespoon drained capers

Lemon wedges,  for serving


Heat oven to 475F and put butter and salt and pepper in a large skillet over medium-high heat. When the foam subsides, add the salmon and sprinkle with salt and pepper.

Cook undisturbed until the salmon sizzles and the butter darkens, 2-3 minutes. Scatter the tomatoes and capers around the fish and transfer the pan to the oven.

Roast without turning until the salmon browns on the top and the inside is cooked as you like, 3-8 minutes. Serve the salmon steaks with the tomato-caper sauce spooned on top, passing the lemon wedges at the table.