Salmon with Garam Masala Summer Squash
Use canned salmon for a quick and easy low-carb meal at any time of the day. This is a great pantry staple to have on hand. You can't go wrong with salmon and summer squash!
Servings: 1
Calories: 357kcal
Ingredients
- 1/2 can wild-caught salmon
- 2 small summer squash
- 1 tsp 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
Instructions
- 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.2 small summer squash, 1 tsp coconut oil, 1 clove garlic, 1 teaspoon garam masala, 1/2 teaspoon ground coriander seed
- Chop cilantro, almonds and olives. Open the can of salmon and arrange it on a serving plate.2 tablespoons cilantro, 2 tablespoons almonds, 8 whole botija olives
- Serve squash warm next to the salmon, topped with almonds and olives. Garnish with cilantro.1/2 can wild-caught salmon
- 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.
Notes
Macros per serving (including almonds and olives): 17 g fat, 23.7 g protein, 19.1 g carb, 11.5 g net carb
Nutrition
Calories: 357kcal | Carbohydrates: 15g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Sodium: 175mg | Fiber: 7g | Net Carbohydrates: 8g
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