Pan Seared Keto Salmon Puttanesca

Mains | November 3, 2018 | By

Only 2 pans needed to pull off the perfect Pan Seared Keto Salmon Puttanesca.

There are some days in the kitchen where you just wish you could come up with something really impressive without too much effort or planning. If your kitchen is stocked with some key essentials, this Salmon Puttanesca just might make your day.

Most restaurants sear their salmon dishes as there is no better way to get that golden brown crisp texture. You can pull this off at home as well if you have a big enough pan.

I have made salmon in many ways and I am also a big fan of sashimi but when I am home, this Salmon Puttanesca recipe always seems to be my go-to whenever I can find really fresh salmon filets.

Farm raised Norwegian Salmon is usually easier to find, however if you can get something wild and fresh, it can make all the difference.

Salmon is one of the really good fat sources when you are living a keto lifestyle and if prepared well…. it tastes amazing! 

Pan Seared Keto Salmon Puttanesca
Serves 4
An easy, delicious pan seared quick puttanesca that adds fresh zest to buttery salmon filets.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
1570 calories
33 g
429 g
76 g
180 g
11 g
1285 g
1590 g
13 g
0 g
45 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1570
Calories from Fat 680
% Daily Value *
Total Fat 76g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 31g
Cholesterol 429mg
Sodium 1590mg
Total Carbohydrates 33g
Dietary Fiber 12g
Sugars 13g
Protein 180g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 - 6oz. salmon filets
  2. 2.5 cups - Tomatoes - cherry or heirloom variety small
  3. 2 tbsp. EVOO
  4. 2 tbsp. capers
  5. 2 cloves garlic
  6. 1/4 cup - fennel bulb chopped
  7. 2 tbsp. kalamata olives - chopped
  8. 2 tbsp. white wine - dry (sauvignon blanc)
  9. 1 tbsp. fresh oregano chopped
  10. 1 tbsp. fresh parsley chopped
  11. 1 tbsp basil chopped
  12. 1tsp. red pepper flakes
  13. 1/4 lemon juice
For the sauce
  1. Heat a medium saucepan over medium heat. Add the tomatoes and half the oil and cook until the tomatoes begin to burst and release their juices, about 10 minutes, stirring often.
  2. Add the wine and simmer until the liquid reduces by about half, 1 to 2 minutes.
  3. Add the olives, garlic, capers, fennel and crushed red pepper. Simmer on low until the tomatoes have released their juices and the sauce has a ragout consistency, about 5 minutes, stirring often and breaking up the tomatoes with a spoon then add the lemon to the pan as well as the parsley and oregano.
  4. Remove the sauce from the heat and salt and pepper to taste; keep warm.
For the salmon
  1. Season the salmon with salt and pepper. Heat the other half of the oil in a large skillet over medium-high heat until shimmering. Add the salmon, flesh side down, and cook until golden brown, 4 to 5 minutes, then flip the fillets and continue to cook until the skin is crisp and cooked to your desired doneness, 4 to 6 minutes for medium, depending on thickness of the fillets.
  2. Plate the salmon on individual serving plates. Spoon the sauce over the centers of the filets. Garnish with the chopped basil and serve immediately.
  1. This dish would be great served with a side of Broccoli Rabe or a mashed cauliflower.