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:
- 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.
- 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.
- 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%)