Salmon with Garam Masala Summer Squash

Salmon, avocado and slices of potatoes on a white surface.

5 from 1 vote

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!

Prep Time5

Cook Time10

Total Time15

Course: Lunch

Cuisine: American

Keyword: camping, canned salmon, dairy-free, easy, for one, keto, low carb, meal, meal prep, quick, recipe, summer squash

Servings:

Calories: 357kcal

Author: Jessica Haggard

Ingredients

½ can wild-caught salmon
2 small summer squash
1 tsp coconut oil
1 clove garlic
1 teaspoon garam masala
½ teaspoon ground coriander seed
2 tablespoons cilantro minced
2 tablespoons almonds optional
8 whole botija olives optional

US Customary - Metric

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.
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.

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

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