KETO INSTANT POT RECIPE: Lemon-Garlic Salmon
Here’s another play on classic Mediterranean flavors, this one swapping in capers for olives. I love the awesome pop of briny flavor that capers add to any dish, and they pair perfectly with lemon juice and garlic to create a bright complement to the asparagus and salmon. This simple dish contains only 3 net carbs per serving and almost equal parts protein and fat, making it a great choice when you’re in the early days of keto and trying to get fat-adapted or if you’ve accidentally slipped out of ketosis and are looking to get back on track.
Serves: 2
Active prep time: 10 minutes
Cook time: 3 minutes
1 tablespoon fresh lemon juice
1∕₄ cup chopped fresh parsley
2 tablespoons avocado oil
2 cloves garlic, minced
2 teaspoons capers
1∕₄ teaspoon fine Himalayan pink salt
1∕₄ teaspoon black pepper
2 skin-on salmon fillets (4 to 6 ounces each)
8 thick spears asparagus, trimmed
In a small bowl, stir together the lemon juice, parsley, avocado oil, garlic, capers, pink salt, and pepper. Rub half of the parsley mixture on the salmon.
Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Place the asparagus on the trivet and top with the salmon, skin-side down.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 3 minutes. At the end of the cooking time, quick-release the pressure.
Open the pot and carefully remove the trivet. Transfer the salmon and asparagus to two serving plates. Top the asparagus with the remaining parsley mixture.
Per serving: Calories: 304 • Total Fat: 21 g • Protein: 24 g • Total Carbs: 5 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 3 g
Here are a couple of my favorite light and easy salmon meals.
Click on photo for recipe.
