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Keto Salmon & Veggies

1 people

Low carb keto recipe for crispy skin salmon and veggies. You gotta love keto recipes that only takes 20 minutes and are full of flavor.


    For the Salmon

  1. 2 6oz Salmon Filets

  2. Kosher Salt

  3. Avocado Oil or Butter

  4. For the Kale

  5. 10 ounces cremini/baby bella mushrooms

  6. 1/2 Red Onion, diced

  7. ¼ teaspoon red pepper flakes

  8. 1 bunch lacinato/black kale

  9. 2 garlic cloves, minced

  10. ¼ cup chicken stock or water

  11. Lemon zest and juice

  12. kosher salt & black pepper

  13. olive or avacado oil

  14. For the Tomato Salad

  15. 1.5 cups cherry tomatoes, quartered

  16. 2-3 radishes, thinly sliced

  17. 1 teaspoon fresh parsley or basil, chopped 

  18. 1 tablespoon extra virgin olive oil

  19. ¼ teaspoon salt & a crack of pepper

Tags: Keto, Salmon
Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes


  1. Store the salmon in the fridge skin side up for at least 30 minutes, or up to 4 hours. The goal is to dry out the skin which helps make it crispy.

  2. Meanwhile, remove the stems from the mushrooms and slice thin. Pre-heat a large non-stick pan just under medium-high heat along with 2 teaspoons of oil for 2 minutes. Add the mushrooms and cook for 5 minutes. Remove the stems from the kale and roughly chop. After 5 minutes, add the onion and red pepper flakes to the pan along with ¼ teaspoon salt and a few cracks of pepper. Cook for another 5 minutes until the veggies are soft then add the garlic, cook for 1 minute. Add the chopped kale and cook for 5 minutes then add another ¼ teaspoon salt, the chicken stock or water, and cook until the kale has wilted and is soft, about 3-4 minutes. Turn the heat off and add 1 teaspoon of lemon juice and the zest of half a lemon, check for seasoning and adjust if necessary.

  3. Add the quartered tomatoes, sliced radishes, and parsley/basil to a bowl. When ready to serve, add the salt, pepper, olive oil, and mix well. Only do this right before serving.

  4. For the salmon, pre-heat a non-stick over medium-high heat for 2 minutes, add 2 teaspoons of oil and wait 30 seconds. Season the skin side of the salmon with a generous amount of salt and place skin side down in the pan. If the oil is not sizzling, remove fish and wait another minute. Season the top side of the salmon with another pinch of salt and allow the salmon to cook undisturbed for 5 minutes. You know the fish is ready to flip when edges on the top turn white and opaque in color. Flip the salmon, turn the heat down just below medium, and allow to cook another 3-4 minutes. If you like your salmon cooked all the way thorough let it cook 4-5 minutes total on the second side. You can also flip the salmon on the side and cook for 30 seconds each side, watch the video to see how I do this. You can squeeze the sides of the fish, if it feels firm but still has a little softness, then it is done. Remove from pan and place it skin side up.

  5. Serve the fish with some kale and tomato salad, enjoy!

Recipe Note

Recipe via FlavCity