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Simple Super Low-Carb Salmon

Net Carbs: 7.25g
Servings 4
Calories 364.5 kcal


  • 1.5 lb 680g salmon skin on cut into 4 fillets
  • 2 red bell peppers sliced
  • 1½ -2 heads of broccoli enough to produce 2 cups of broccoli florets
  • 3 cups of kale leaves roughly chopped
  • 2 tablespoons olive oil
  • salt and pepper

For the Basil Yogurt

  • 1/3 cup natural yogurt
  • 1 tablespoon basil leaves
  • 1 teaspoon lemon juice


  • Heat 1 tablespoon of olive oil over a high heat in a large frypan or wok. Add the red bell pepper and broccoli and sauté until tender. Add the kale and continue to sauté for another minute. Remove from heat, cover and stand for 2 minutes. The vegies will continue to cook in this time.
  • In another frypan heat remaining olive oil over a high heat. When the pan is nice and hot drop in the salmon fillets skin side down whilst gently moving the pan back and forth, to ensure the skin doesn’t stick to the bottom of the pan. Reduce the heat to medium-high to prevent the outside of the salmon from burning. Cook for about 2½-3 minutes before turning the salmon and cooking for another 2 minutes. Remove from pan and rest on paper towel or clean dish cloth.
  • To prepare the basil yogurt dressing simply slice up the basil leaves and stir into the yogurt along with the lemon juice. Divide the vegies up onto 4 plates, place a fillet of salmon on top of each and drizzle with the basil yogurt. Too easy!

I like to eat my salmon cooked medium. If you like yours cooked through simply increase the cooking time a little. To ensure the skin doesn’t stick to the pan make sure the pan is hot and the skin is dry, pat it dry with a paper towel if you need to. Always make sure the salmon is fresh.