Pan Seared Salmon
Pan seared salmon is perfectly sauteed salmon with a simple Asian inspired sauce! Low carb and keto friendly, you only need 20 minutes to whip this up!
Servings 4 portions
Calories 279kcal
Ingredients
- 4 salmon fillets 150 grams/6 oz
- 2 tablespoon grated ginger
- 1/4 cup soy sauce or liquid aminos
- 2 tablespoon sesame oil
- 1 tablespoon coconut oil
Instructions
- In a small mixing bowl, add your grated ginger, soy sauce, and sesame oil and mix well. Add your salmon fillets and coat each side in the sauce.
- Heat a large, non-stick pan with coconut oil. When hot, add your salmon fillet, skin side down. Sauteed for 5 minutes, before flipping and cooking for a further 5 minutes.
- Remove the salmon from the pan and let sit for 1 minute, before serving.
Notes
TO STORE: Leftover seared salmon can be stored in the refrigerator, for up to 3 days. Reheat in the microwave for 30-40 seconds, or stovetop, using a non-stick pan.
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 1g | Protein: 35g | Fat: 14g | Sodium: 885mg | Potassium: 864mg | Fiber: 1g | Vitamin A: 68IU | Calcium: 23mg | Iron: 2mg