1/4cupunsweetened Greek or coconut yoghurt for dairy free
1/2tspextra virgin olive oil
1/2tsplemon juice
Pinchof salt + pepper
Slaw
1/2cupred cabbageshredded (35g)
1cupwhite cabbageshredded (70g)
1small carrotpeeled + shredded (50g)
1scallionfinely sliced (15g)
20gmangetoutthinly sliced
2tbspfresh parsleyfinely chopped
Salmon
1tbspextra virgin olive oil
1/2tsppaprika
1/3tspgarlic powder or 2 garlic clovesminced
1/4tspsalt
1/4tspblack pepper
25-ounce salmon fillets
Instructions
Mix the slaw dressing together in a small bowl. Season to taste.
Add all the slaw vegetable ingredients to a mixing bowl and toss to combine with the dressing. Place in the fridge whilst you make the salmon.
Add 1 tbsp olive oil, paprika, garlic powder, salt and pepper to a small bowl. Stir to combine.
Rinse the salmon fillets and pat dry thoroughly with paper towels. Brush marinade on top of salmon.
Spray a non-stick frying pan with a little olive oil. Cook flesh side down (skin side up) undisturbed for 3 - 4 minutes on a medium heat. Flip and cook for a further 5 minutes or until the salmon is cooked through to your liking. NOTE: Cooking times will vary depending on the thickness of your fillets and if you use wild or farmed salmon.
Option to bake in the oven on a greaseproof lined baking tray for 12 - 15 minutes. (375F / 190C) NOTE: oven roasting often results in the albumin releasing from the salmon (white substance you often see on salmon). This is perfectly safe to eat. Even cooking at low temperatures I find it does it so if you want pretty salmon my advice is to pan fry!
Serve salmon with slaw. Sprinkle the fresh parsley and lemon wedges.
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Nutrition Facts
Salmon with Cabbage Slaw
Amount Per Serving
Calories 337Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3.5g22%
Carbohydrates 9g3%
Protein 33g66%
Net Carbs 6.5g
* Percent Daily Values are based on a 2000 calorie keto diet.
If your salmon isn’t super fresh ie a few days old but still well within its sell-by date, it can still do it. For that reason, if you want pretty salmon, it’s best to pan fry, but feel free to roast if you prefer. Don’t worry though, if it happens to you, it’s perfectly safe to eat.For a lighter alternative to mayo I used yoghurt for the slaw dressing. For a dairy-free option, I like to make this with coconut yoghurt.