Keto Crispy Mediterranean Salmon With Bok Choy Recipe

Gluten Free
Main Dishes
Paleo
Quick Easy
4.5/5
(6 reviews)
Keto Crispy Mediterranean Salmon With Bok Choy
Zylo Recipes

Description

Imagine sinking your fork into a salmon fillet, the skin shattering with a delightful crispness to reveal the succulent, flaky flesh beneath. This recipe delivers precisely that – a symphony of textures and flavors in every bite. The salmon, cooked to perfection, boasts a rich, buttery taste that is both satisfying and elegant.

To complement the salmon's inherent richness, we crown it with a lively Mediterranean topping. Picture a vibrant medley of diced tomatoes, briny olives, crumbled cheese, and fragrant herbs, all tossed together with a generous drizzle of olive oil. This colorful mix not only adds visual appeal but also introduces a burst of fresh, tangy, and salty notes that perfectly balance the salmon's savory profile.

Each ingredient contributes its unique character, creating a harmonious blend that elevates the dish to new heights. But we don't stop there. Accompanying the salmon and its Mediterranean topping is a serving of quickly sautéed bok choy.

This leafy green vegetable, with its mild, slightly sweet flavor and crisp-tender texture, provides a refreshing counterpoint to the richness of the salmon and the boldness of the topping. Sautéed in a touch of oil with a hint of garlic, the bok choy retains its vibrant green color and adds a touch of elegance to the plate. Cooking the salmon requires a little attention to detail, but the results are well worth the effort.

Using a heavy-bottomed skillet helps to ensure even cooking and that coveted crispy skin. The key is to monitor the salmon closely, adjusting the heat as needed to prevent burning and ensure that the flesh remains moist and tender. A gentle hand is also essential when handling the delicate fillets.

The combination of the perfectly cooked salmon, the vibrant Mediterranean topping, and the refreshing sautéed bok choy creates a complete and satisfying meal that is both healthy and delicious. It's a dish that is sure to impress, whether you're serving it to guests or simply enjoying a quiet dinner at home. The contrasting textures and complementary flavors will tantalize your taste buds and leave you craving more.

This recipe is a celebration of simple, fresh ingredients and the art of cooking them to perfection.

Preparation Time

Prep Time
20 min
Cook Time
10 min
Total Time
30 min

Nutrition Information

Per 1 plates serving
C
Calories
500 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
45 g

C
Fats
35 g
Saturated Fats 5 g
Unsaturated Fats 25 g

Cholestrol 100 mg
Sodium 400 mg
Potassium 600 mg
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Ingredients

    1.
    Kalamata Olives
    Kalamata Olives
    ¼ cup, sliced
    2.
    Yellow Onions
    Yellow Onions
    1-½ oz, raw, yields
    3.
    Capers
    Capers
    1-½ teaspoon
    4.
    Garlic Raw
    Garlic Raw
    1 clove
    5.
    Basil
    Basil
    1 teaspoon
    6.
    Dill
    Dill
    2 teaspoon
    7.
    Crushed Red Pepper Flakes by 365
    Crushed Red Pepper Flakes by 365
    ¼ tsp
    8.
    Olive Oil
    Olive Oil
    2-½ tablespoon
    9.
    Salmon
    Salmon
    1 pound
    10.
    Salt
    Salt
    ¼ teaspoon
    11.
    Black Pepper
    Black Pepper
    ⅛ tsp
    12.
    Garlic Powder
    Garlic Powder
    ½ tsp
    13.
    Olive Oil
    Olive Oil
    2-½ tablespoon
    14.
    Olive Oil
    Olive Oil
    2-½ tablespoon
    15.
    Bok Choy
    Bok Choy
    7 ounce
    16.
    Salt
    Salt
    ¼ teaspoon
    17.
    Lemon Juice Raw
    Lemon Juice Raw
    ½ lemon yields

Instructions

    1.
    Finely chop olives, onion, capers, garlic, basil, and dill. Combine them in a bowl. Add crushed red pepper and the first amount of olive oil. Stir well to mix all ingredients. Set aside for later use.
    2.
    Place the salmon on a flat surface and slice into 2 fillets if necessary. Rub each fillet evenly with salt, pepper, garlic powder, and the second amount of olive oil.
    3.
    Heat the third amount of olive oil in a skillet (iron preferred) over low heat. Place the salmon skin-side down in the hot skillet. Press the fillets down slightly with a metal spatula for about 30 seconds. Cook for about 5 minutes, or until the center reads 110 degrees on an immersion thermometer. Flip the salmon and cook for an additional 30 seconds on the other side.
    4.
    Transfer the cooked salmon to serving plates to rest. Let the skillet cool slightly, leaving the extra oil. Separate the bok choy leaves, removing any thick white parts. Rinse and pat dry. Place the bok choy in the skillet and season generously with salt. Cook for about 2 minutes, or until the leaves are wilted and slightly charred.
    5.
    Transfer the bok choy to the serving plates next to the salmon. Spoon even amounts of the Mediterranean topping onto each salmon fillet. Squeeze lemon juice generously over each serving and enjoy immediately.