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Gluten-Free, Low-Carb Salmon

  • Category

    Entree
  • Cooking Time

    Less than an hour
  • Yields

    2 Servings

Ingredients

  • 2 pre-cut salmon fillets
  • Rainbow chard, chopped one-inch thick
  • Red grapes, seedless and cut in half
  • Toasted pine nuts (or pumpkin seeds, if nut allergy)
  • Sweet potato (baked or boiled), peeled and cut in cubes
  • Salt and pepper to taste
  • Lemon

Preparation

Looking for a delicious and nutritious gluten-free, low-carb salmon recipe?

Chef Jonathan Jimenez, executive chef of Good Spirits Fifth and Fed, is behind a craveable option.

All you need is less than a dozen ingredients and a few pieces of salmon.

“This recipe is perfect for those who may be intimidated by cooking,” he says. “This recipe is simple and full of flavor, and it’s beyond easy to make.”

Keep in mind: Using the right tools, such as a Teflon pan, is key, according to Jimenez.

“It prevents the food from sticking. Grills, ovens, and small pots are great for poaching salmon –– and most people have these items in their kitchen.”

Step 1

Season salmon on both sides and sear in pan with olive oil on medium-heat for two minutes for each side. Set aside.

Step 2

In the same pan, sauté sweet potato until you get a nice crust. Then add grapes. Cook for 30 seconds more and add chard. Cook for one to two minutes, then add pine nuts or pumpkin seeds.

Step 3

Season with salt and pepper. For spice, add a pinch of dried chili flakes. 

Step 4

Combine on plate, and cut a lemon wedge and squeeze on salmon. Pair with fresh vegetables and one cup of rice, if desired.

Our Tip

Garnish dried chili flakes on the salmon for some added flavor.

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