quick and easy salmon and summer squash

Salmon with Garam Masala Summer Squash

posted in: Recipes

Quality wild-caught canned fish can be a great quick and easy protein source for those on a ketogenic diet (or any diet!).


It is a compact source of vital nutrition, easy to pack in a lunch, and can be purchased in bulk, and conveniently stored for a long period of time.

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This quick and easy keto recipe mixes salmon with fresh summer squash cooked in coconut oil. Once cooked, the summer squash is soft and succulent. Garam masala and coriander seed provide a robust, flavorful accent to the meal that is sweetened with a cilantro leaf garnish.

wild-caught salmon

Wild Planet’s canned wild-caught Alaskan salmon is a great pantry staple to have on your shelves. Maintaining a stock of canned fish makes formulating quick and easy keto meals very simple. Salmon is a fish with one of the best nutrient profiles. It is rich in protein, DHA, and Omega 3 fatty acids. We recommend this brand of salmon because it is sustainably caught in Alaskan waters and packaged by a company that supports the conversation of natural marine ecosystems. Wild Planet’s canned salmon comes in pop-top BPA free tins which makes them ultra convenient to pack into a lunch or bring traveling. You will not need a can opener, just pop the seal and peal back to open.

For more information on their sustainability and fishing practices, products, and recipes, go to their website.

Want less or more protein?

  • use 1/3 can of salmon for 17g total protein or a whole can for 41.7g protein
  • add a few eggs on the side for extra protein and fat

Want additional fats?

  • increase the amount of coconut oil used
  • add extra botija olives
  • drizzle with extra-virgin olive oil
  • serve with a sliced avocado

Read More from the “Quick and Easy Keto Recipe” Series

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quick and easy salmon and summer squash

Salmon with Garam Masala Summer Squash

Use canned salmon for a quick and easy low-carb meal at any time of the day.
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Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


  • 1/2 can wild-caught salmon
  • 2 small summer squash
  • 1 teaspoon coconut oil
  • 1 clove garlic
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander seed
  • 2 tablespoons cilantro minced
  • 2 tablespoons almonds optional
  • 8 whole botija olives optional


  • Slice summer squash in small rounds and warm the coconut oil in a skillet over medium-low heat. Add garlic and spices to the pan, mix in squash and sauté for 10 minutes, until the squash is soft.
  • Chop cilantro, almonds and olives. Open the can of salmon and arrange it on a serving plate.
  • Serve squash warm next to the salmon, topped with almonds and olives. Garnish with cilantro.
  • Adjust the macros of this recipe by adding fried eggs or an additional can of salmon. Add an avocado or drizzle extra-virgin olive oil over the entire plate for additional fats.


Macros per serving (including almonds and olives): 17 g fat, 23.7 g protein, 19.1 g carb, 11.5 g net carb
Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

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Quick and Easy Salmon with Summer Squash

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