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Whole30 + Keto Salmon with Orange Parsley Sauce

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x



  • (4) 4-ounce wild salmon filets (skin on or off)
  • kosher salt + pepper
  • 1 tablespoon ghee

Orange Parsley Sauce

  • 1 bunch of parsley, some stems ok
  • 1/2 cup roasted, unsalted pecans
  • 1/2 cup olive oil
  • Zest from 1 orange
  • Juice from 1 orange (about ⅓ cup)
  • 2 cloves of garlic
  • 1/2 teaspoon kosher salt

Suggested Sides


Orange Parsley Sauce

  1. Place all the orange parsley sauce ingredients in a food processor. Blend until smooth. Will keep in an airtight container for at least 1 week.


  1. Heat your cast iron skillet over medium heat for 5 minutes.
  2. Pat the salmon until it is completely dry. Season with kosher salt + pepper.
  3. Add the ghee to your warm cast iron skillet. Add in the salmon, skin side DOWN if it has skin. Let it cook for 2-3 minutes until crispy and the skin releases. Gently flip the salmon, and cook another 1-2 minutes.
  4. Remove from the heat and let it rest skin side UP so the skin stays crispy.


  1. Serve the salmon skin side UP topped with the orange parsley sauce. I love serving this with roasted fennel and my cauliflower rice risotto.


Salmon Skin: You can eat the skin! It’s delicious when crispy like this, has tons of nutrients and amazing fat macros for keto.

Fish: I used salmon, but really any fish would work for this, even shrimp or scallops!

Nuts: I love pecans in this sauce. You could also use almonds or pistachios.

Nutrition Information: The nutrition information is calculated for just the salmon and using 1/4 of the sauce. About 3 tablespoons. It does not include sides. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use.