Crispy Skin Salmon on Sautéed Veggies

This salmon and veggies recipe packs a hefty nutritional punch.  

Salmon features in many of the most nutrient-dense recipes, providing ample omega 3, phosphorus, potassium, copper, choline, and amino acids.

Asparagus, spinach and mushrooms punch up the micronutrient profile and add a savoury bite to the dish.


This recipe provides 400 calories, 55 g protein, 17 g fat, 3 g of net carbs and P:E = 2.8. 


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • Scant amount of butter for frying (use ghee for AIP)
  • 50 g mushrooms, sliced 
  • 50 g asparagus, chopped 3 cm lengths
  • 50 g spinach
  • 200 g salmon, skin on
  • Salt and pepper (optional)


  • In a saute pan, heat butter over medium-high heat until bubbling.
  • Add mushrooms and asparagus and saute for 2 – 4 minutes until tender and cooked to your taste Add spinach to the pan in several small batches stirring and sauteing after each addition until wilted.
  • In a second saute pan heat butter over medium-high heat until bubbling.
  • When hot, place fish into the frypan skin side down Leave salmon to cook undisturbed for 2 – 3 minutes.
  • When the color has lightened 3/4 of the way up the end of the fillet, turn salmon and saute another 30 seconds.
  • Plate up the vegetables and top with the salmon Add salt and pepper to taste.

Suitable for 

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