Heat the avocado oil in a 10" or larger cast-iron skillet over medium-high heat. Season the salmon with salt and place skin side down in the skillet. Cook 4-6 minutes until the skin easily releases from the pan, flip and continue to cook another 4-5 minutes. Remove and set aside.
In a small jar, combine all of the dressing ingredients. Place the lid on the jar and shake to emulsify. Set aside.
To serve, divide the greens between two bowls. Top with green beans, hard-boiled egg, radishes, olives, onion, cucumber, and salmon. Drizzle with dressing and serve.
Nutrition
Nutrition Facts
Keto Niçoise Salad with Salmon
Amount Per Serving
Calories 728Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 10g63%
Cholesterol 226mg75%
Sodium 781mg34%
Potassium 934mg27%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 31g62%
Vitamin A 7232IU145%
Vitamin C 15mg18%
Calcium 96mg10%
Iron 4mg22%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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