As summer approached, Emily found herself craving a fresh and exciting twist on her usual salmon dinner. Inspired by the vibrant colors and bold flavors of seasonal produce, she set out to create something truly unique. Combining the sweetness of ripe strawberries with the subtle heat of chili peppers, she crafted a Completely Keto Strawberry and Chili Salmon recipe that was both refreshing and satisfying.
With each bite, she could taste the essence of summer, bringing a burst of flavor to her dinner table that left her and her loved ones craving more. Now, it’s become a go-to dish for warm evenings spent enjoying the company of friends and family in her backyard oasis.
Ingredients
Salmon
- 5 salmon fillets
- 2 Tbsp olive oil
- Pink Himalayan Salt
- black pepper
- onion powder
Sauce
- 2 cup diced strawberries
- 1/3 cup diced red onion
- 2 Tbsp fresh basil
- 1 Tbsp olive oil
- 2 Tbsp lime juice
- 1 jalapeno pepper remove insides for less power
- 1/4 tsp onion powder
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
Instructions
Sauce
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In a bowl, mix together all sauce ingredients and cover and put in the fridge.
Fish
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Remove all bones from the fillet. Brush the fillets with the oil, salt, pepper and onion powder and bake however you prefer. I find higher temperature for shorter time is best flavor but salmon can be baked how you wish. Typically for a 1″ thick piece of salmon, about 12-14 minutes is perfect in a 425F oven.
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When the salmon is done cooking, serve with the sauce spooned on top as you wish.
Recipe Notes
