This savory pan-seared keto salmon pairs perfectly with tangy lemony cabbage and carrots!
Heat 2/3 of the oil in a skillet over medium heat.
Add the cabbage and carrots.
Stir to coat in the oil and saute for a minute then add the water and cover with the lid.
Steam for five to eight minutes or until the cabbage wilts down and the carrot is just tender, stirring once if needed.
Season with half of the salt and the juice from half of the lemon. Transfer to a bowl to keep warm.
Meanwhile, pat the salmon fillets dry and season both sides with the garlic powder and the remaining salt.
Cut the remaining lemon into wedges and set aside.
Carefully wipe the skillet clean with a paper towel then add the remaining oil.
Add the seasoned salmon fillets to the pan and cook for four to five minutes per side or until the salmon is cooked through and browned.
Season with additional salt if needed.
Divide the cabbage, salmon, and lemon wedges between plates.
Squeeze the lemon wedges over top the keto salmon just before serving.
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
