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Citrus Salsa with Salmon and Bok Choy

by November 8, 2017

A 15 minute meal complete with a fresh orange and avocado salsa, a fillet of moist salmon and lightly cooked bok choy.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves:

2

Ingredients

Citrus Salsa
  • 1 navel orange, peeled, inner skin removed and segmented
  • ½ avocado, diced
  • 1 tablespoon finely diced red onion
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
  • Juice from ½ a lemon
  • Pinch crushed red pepper flakes
  • Sea salt, to taste
  • Fresh pepper, to taste
Salmon
  • 2 (4-ounce) wild salmon fillets
Bok Choy
  • 3 heads bok choy, roughly chopped
  • 2 tablespoons slivered almonds
  • Pinch crushed red pepper flakes

Instructions

  1. Combine salsa ingredients in a small bowl. Stir to coat, cover and place in the fridge until ready to use.
  2. Preheat a non-stick pan on medium heat. Add salmon, flipping halfway through, until cooked. About 3 to 4 minutes per side. When you have about 1 minute left, add a spritz of lemon juice from your leftover squeezed lemon. Just a touch is all you need!
  3. Meanwhile, heat a second pan on medium heat and add bok choy. Cook until bright green and slightly wilted, about 1 minute per side. Transfer to a plate and top with slivered almonds and red pepper flakes.
  4. Spoon salsa over fish to serve.

Nutrition Information Per Serving

Calories:

375

Calories from Fat:

375

Total Fat:

20.8

Saturated Fat:

2.8 g

Cholesterol:

70 mg

Sodium:

269 mg

Carbs:

21.7 g

Dietary Fiber:

8.1 g

Net Carbs:

13.6 g

Sugars:

11.4 g

Protein:

29.5 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...