Butter-Basted Salmon with Zucchini and Spinach Salad

Ingredients:

• 2 salmon fillets (200g)
• 3 tbsp butter (42g)
• 2 medium zucchinis, thinly sliced (300g)
• 2 cups fresh spinach (60g)
• 1/4 cup red onion, thinly sliced (40g)
• 1/4 cup cherry tomatoes, halved (60g)
• 1 tbsp olive oil (15g)
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and add the butter. Once melted and bubbling, add the salmon fillets and cook for 3-4 minutes on each side until golden and crispy.
2. In a separate bowl, combine the zucchini slices, spinach, red onion, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to combine.
3. Serve the butter-basted salmon alongside the fresh zucchini and spinach salad for a refreshing and satisfying keto meal.

Macros per serving (1 fillet with salad):

• Calories: 402 kcal
• Protein: 26g (26%)
• Fat: 32g (71%)
• Carbs: 4g (3%)