This supremely simple Cajun Salmon with Avocado Orange Salad is a delicious, nutritious salad inspired by the Big Easy!!!
This 30 minute or less quick and easy Cajun Salmon with an Avocado Orange Salad is perfect for a busy weeknight and packs a flavor punch. I am always looking for more ways to incorporate fish into my diet because of the multitude and variety of unique health benefits only fish can provide. This salmon recipe is one of my absolute favorites and I hope it will become a favorite of yours as well!
Are oranges keto?
No food is “keto” or not “keto”. Ketosis is a metabolic state in which your body starts burning ketones for fuel instead of glycogen. This is typically achieved by limiting your carb intake to between 5-10% of your daily calories. That’s it. Really.
Obviously there are more desirable carb sources (berries + vegetables) versus other ones (french fries for example) but as long as your carb intake is within your percentage you are fine. The stress of worrying about the onion in your stir fry or the sugar in your favorite bacon (even when the nutritional info says 0g) is doing you way more harm than an additional carb or two.
The whole deal here is to eat nutritionally dense food that fuels your body to live your most epic life possible.
So yes, oranges CAN be included in your keto diet if you wish. This recipe uses only 1 small orange for 2 servings and the recipe comes out to 10.9 g net carbs (21.5g total carbs) per serving. If that doesn’t fit your macros, feel free to use less or cut it out entirely.
Can you use another fish?
Why not? You could swap out the salmon fillets and use halibut (yum!), cod, or even tilapia instead. Shrimp would also be great.
Can you swap chicken for salmon in this keto salad?
Yes, if you’re not a seafood lover feel free to swap out the salmon for chicken breast or thighs.
Use the same amount and the same cajun seasoning. If Cajun seasoning is too spicy for your delicate taste buds, try it with just salt and pepper.
Could I bake the salmon?
Sure, start by preheating your oven to 400°F. Then line a baking sheet with either parchment paper or aluminum foil.
Place the salmon skin-side down and brush with oil (I typically use avocado, but olive oil is fine too).
Season with cajun spices and cook the salmon for 20-30 minutes, until it can be easily flaked using a fork.
What is in Cajun Seasoning?
Typically cajun seasoning is a blend of garlic powder, onion powder, paprika, cayenne pepper, dried thyme, black pepper, and salt. You can make it at home or grab a jar on your next grocery shopping trip.
Can you eat the salmon skin?
Yes, you can definitely eat the salmon skin you’ll just want to make sure that the skin is crispy.
To make the salmon skin crispy you’ll want to put the salmon in a hot cast-iron skillet skin side down and NOT TOUCH IT until it easily releases from the pan, this typically takes about 5 minutes over medium-high heat.
Is Salmon Skin Healthy?
This, like so many other things these days, is the subject of much debate on the internet. However, I can say my flag is firmly planted in the “eat the skin” camp.
Salmon skin contains more of the same essential fatty acids as the rest of the fish and since salmon thrive in extra cold aquatic environments their skin has a very high concentration of omega 3’s to keep them warm.
Those same fatty acids that keep the salmon warm have been shown to protect the heart, brain, and skin in us humans. The most important thing to keep in mind is how the salmon was raised and where it is from.
Always opt for a sustainable wild-caught option if you plan on eating the skin. If the salmon was raised in a heavily polluted area, those same toxins could make their way to your dinner plate #yuck.
Check out this link from Medical News Today to read more about Salmon Skin and it’s benefits.
Cajun Salmon with Avocado Orange Salad
- 2 tablespoons avocado oil
- 8 ounces salmon fillet
- 1.5 tablespoons cajun spice
- 1 head frise or butter lettuce
- 1 small orange segmented
- 1 avocado
- 1 jalapeno or serrano
- 2 tablespoons cilantro
- 2 ounces queso fresco
- Juice of 1 lime
- 2 tablespoons pepitas
- 2 tablespoons olive oil
- Heat the oil in a cast-iron skillet over medium-high heat. Season the salmon with the cajun spice and place it in the skillet skin side down. Sear for 5 minutes, flip and continue to cook another 5 minutes. Remove and set aside.
- Place the frisse on a serving platter and top with the segmented orange, diced avocado, serrano, cilantro, queso fresco, and pepitas.
- Drizzle the salad with the olive oil, lime juice, and season with salt and pepper.
- Top the salad with the crispy-skinned salmon and serve.