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.
Notes
Macro breakdown:5% net carbs20% protein75% fat
Nutrition
Nutrition Facts
Cajun Salmon with Avocado Orange Salad
Amount Per Serving
Calories 745Calories from Fat 546
% Daily Value*
Fat 60.7g93%
Saturated Fat 12g75%
Cholesterol 82mg27%
Sodium 326mg14%
Potassium 1873mg54%
Carbohydrates 20.3g7%
Fiber 11g46%
Sugar 6.9g8%
Protein 36g72%
Vitamin A 9716IU194%
Vitamin C 80mg97%
Calcium 337mg34%
Iron 4mg22%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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