Name: California Keto Salmon with Avocado Salsa & Crispy Lemon Almonds
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) skin-on salmon fillets; 2 tbsp olive oil; 1 tsp kosher salt, divided; 1/2 tsp black pepper, divided; 1 large ripe avocado, diced; 1 small Persian cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice (about 1 lime); 1/4 cup sliced almonds; 1 tsp lemon zest; 2 tbsp fresh lemon juice; 2 cups baby arugula or mixed greens

California Keto Salmon with Avocado Salsa & Crispy Lemon Almonds

CookwithNewsletter

Channeling the wild chaos and celebratory spirit of Las Culturistas, this California-inspired keto dinner smashes together bold flavors and textures worthy of an award show. Crispy-skinned salmon—salted early for deep flavor—meets a zippy avocado salsa, packed with fresh lime and cilantro. Toasted almonds with lemon zest add crunch and brightness, keeping every bite electric. It’s as playful and memorable as your favorite pop culture moment, yet keto, pescatarian, and pork-free. This dish is all about celebrating food’s cultural impact, straight from the Golden State.

Ingredients

Instructions

Pat salmon fillets dry and season both sides with 3/4 tsp salt and 1/4 tsp black pepper. Let sit at room temperature for 15 minutes to allow salt to penetrate the fish.
In a large nonstick or cast iron skillet, heat 1 tbsp olive oil over medium-high heat. When shimmering, place salmon skin-side down. Cook undisturbed 4-5 minutes until skin is crispy and salmon is mostly opaque.
Flip salmon and cook another 2-3 minutes or until just cooked through. Transfer to a plate and rest 2 minutes.
While salmon cooks, toss together diced avocado, cucumber, red onion, cilantro, lime juice, remaining 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Gently mix to keep avocado chunks intact. Set aside.
Heat a small skillet over medium heat. Add almonds and toast, stirring, for 2-3 minutes until fragrant. Add lemon zest and toast 30 seconds more. Remove from heat and toss with fresh lemon juice. Set aside.
To serve: Place a bed of arugula on each plate. Top with salmon fillet. Spoon avocado salsa over salmon and scatter crispy lemon almonds on top. Serve immediately.