Low Carb Asian Salmon Salad

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    27 min

Low Carb Asian Salmon Salad

This salad is super simple to throw together and is very delicious and high in Omega-3! Feel free to substitute soy sauce for coconut aminos to make this paleo-friendly.

The salmon fillets used in this recipe were 4 oz cooked.

  • Net Carbs

    8.2 g

  • Fiber

    3.2 g

  • Total Carbs

    11.6 g

  • Protein

    32.9 g

  • Fats

    32.9 g

463 cals

Low Carb Asian Salmon Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Artisan Lettuces Heads by Tanimura & Antle

    Artisan Lettuces Heads by Tanimura & Antle

    7 ounce

  • Blackened Pre-seasoned Atlantic Salmon Fillets By C Wirthy & Co

    Blackened Pre-seasoned Atlantic Salmon Fillets By C Wirthy & Co

    2 fillet

  • Scallions

    Scallions

    3 medium - 4 1/8" long

  • Cucumber

    Cucumber

    8 ounce

  • Lime Juice Raw

    Lime Juice Raw

    2 tablespoon

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2 tablespoon

  • Rice Vinegar

    Rice Vinegar

    1 teaspoon

  • Tamari Sauce

    Tamari Sauce

    1 teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Sesame Seed Oil by Dynasty

    Sesame Seed Oil by Dynasty

    ½ teaspoon

  • Garlic

    Garlic

    1 clove

  • Ginger

    Ginger

    1 teaspoon

Recipe Steps

steps 6

27 min

  • Step 1

    Preheat an oven to 400F. In the meantime, wash lettuce and spin dry.
    Step 1
  • Step 2

    Cut lettuce into bite-sized pieces.
    Step 2
  • Step 3

    Slice cucumber in half lengthwise and then cut in the other direction into ⅛”-¼” slices. Slice the scallions.
    Step 3
  • Step 4

    Prepare the vinaigrette by combining the lime juice, vinegar, soy sauce (or coconut aminos, sea salt, sesame oil, grated garlic and grated ginger together with a whisk.
    Step 4
  • Step 5

    Roast the salmon for 12-14 minutes until the internal temperature reaches 145 F.
    Step 5
  • Step 6

    To assemble the salads, place half of the lettuce on each plate. Add half of cucumbers on the side. Crumble the salmon and place it on top of the lettuce with half of the chopped scallions. Drizzle with half of the vinaigrette. Serve immediately.
    Step 6

Comments 9

  • MarganK

    MarganK 3 years ago

    I’m new. Help! How do you scale to fit my macros or change the amount if ingredients in a recipe.

    • Yulissa

      Yulissa 3 years ago

      This recipe is missing the nutrients from the salmon in the nutrients summary, FYI.

      • nshunia

        nshunia 3 years ago

        Can I used canned salmon?

        • Birgit

          Birgit 4 years ago

          And what if I am vegetarian. Can I substitutt with tofu?

          • genaeakin1f0f7

            genaeakin1f0f7 3 years ago

            Yes

        • Boulderbabe1

          Boulderbabe1 4 years ago

          Fast, delicious!

          • MP315

            MP315 4 years ago

            Can you clarify the dressing ingredients? The two options in the instructions don’t match the ingredients. Also, the recipe states using 4 oz salmon fillets but the ingredients say to use a 5 oz fillet.

            • Dyoung61

              Dyoung61 4 years ago

              5 oz uncooked, 4 oz after cooking

          • Omoge

            Omoge 4 years ago

            can I use ranch dressing?