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One Skillet Greek Salmon

A healthy one-pan Greek Salmon Skillet with pan-seared salmon, cauliflower rice, kale, kalamata olives, sun-dried tomatoes, and lemon. Paleo, Whole30, and low carb, ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 379
Ingredients Equipment Method Notes

Ingredients
  

  • 5 salmon fillets skin on or off
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • sea salt and black pepper to taste
  • 2 tbsp avocado oil
  • 4 garlic cloves minced
  • 14 oz cauliflower rice pre-riced
  • 3 cups chopped kale about 2 handfuls
  • 0.33 cup broth
  • 1 lemon zested
  • 1 tbsp lemon juice
  • 0.75 cup kalamata olives pitted and halved
  • 0.33 cup sun-dried tomatoes
  • 0.5 small red onion diced
  • 3 tbsp dairy-free feta cheese omit for Whole30
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Tongs
  • Paper towels
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Pat salmon fillets completely dry with paper towels. Season all over with oregano, garlic powder, salt, and black pepper.
  2. Heat a large skillet over medium-high heat and add the avocado oil. Once shimmering, place salmon flesh side down. Cook for 4 minutes without moving. Flip and cook another 3 minutes or to preferred doneness. Remove and set aside.
  3. Reduce heat to medium-low. Add minced garlic to the same skillet and saute for 30 seconds, stirring constantly.
  4. Raise heat to medium. Add cauliflower rice, kale, broth, lemon zest, and lemon juice. Stir and cook for about 1 minute until kale wilts and cauliflower softens.
  5. Add kalamata olives, sun-dried tomatoes, and diced red onion. Cook for 2 to 3 minutes until onion softens slightly.
  6. Return salmon to the skillet and cook for 30 seconds to heat through. Sprinkle feta over top if using. Garnish with fresh parsley and serve immediately.

Notes

Omit dairy-free feta for a fully Whole30-compliant meal. Pat salmon very dry for the best sear. Do not overcook the cauliflower rice and kale, 1 minute is enough. Not recommended for freezing.