Pan Seared Keto Salmon Puttanesca

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

2018-11-01 17:43:10

Serves 4

An easy, delicious pan seared quick puttanesca that adds fresh zest to buttery salmon filets.

Print

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

1285g

Servings

4

Amount Per Serving

Calories 1570

Calories from Fat 680

% Daily Value *

Total Fat 76g

117%

Saturated Fat 11g

53%

Trans Fat 0g

Polyunsaturated Fat 14g

Monounsaturated Fat 31g

Cholesterol 429mg

143%

Sodium 1590mg

66%

Total Carbohydrates 33g

11%

Dietary Fiber 12g

50%

Sugars 13g

Protein 180g

Vitamin A

129%

Vitamin C

141%

Calcium

37%

Iron

69%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

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.

Notes

1. This dish would be great served with a side of Broccoli Rabe or a mashed cauliflower.

By Adam Levy

beta

calories

1570

fat

76g

protein

180g

carbs

33g

more

EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Wordpress Recipe Plugin by Recipe Card