Keto Salmon, Kale & Poached Egg Bowl

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Keto Salmon, Kale & Poached Egg BowlPin recipeFollow us 85.6k

A breakfast, lunch or dinner favourite. Don’t you just love a recipe that you fancy at any time of the day? This low carb roast salmon, kale and poached egg bowl is the perfect balance of healthy fats, fibre, carbs and protein to keep hunger at bay, insulin levels stable and your belly happy and healthy. It works really well with smoked salmon too if you prefer.

I used keto superfoods like salmon, avocado, kale and eggs. They are great sources of quality protein, healthy fats and electrolytes, making it the ideal dish for those who practice intermittent fasting while following a lchf diet. Whether you prefer skipping a meal or fast for 24 hours, this is the ideal low-carb recipe to break your fast.

Just one serving will provide over 70% of your daily potassium and 30% magnesium. And remember, if you just started following a ketogenic diet, don’t be afraid to use salt. Sufficient sodium will keep keto-flu at bay!

Hands-on Overall

Nutritional values (per serving)

7.2 grams 9.2 grams 44 grams 66.6 grams 14.2 grams 826 calories
Total Carbs16.4grams
Fiber9.2grams
Net Carbs7.2grams
Protein44grams
Fat66.6grams
of which Saturated14.2grams
Calories826kcal
Magnesium114mg (29% RDA)
Potassium1,445mg (72% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (22%), fat (74%)

Ingredients (makes 2 servings)

  • 3 1/2 cups curly kale (175 g/ 6.2 oz)
  • 1 tbsp coconut aminos (15 ml)
  • 2 tbsp extra virgin olive oil (30 ml)
  • 2 tbsp toasted sesame oil (30 ml)
  • 1 tbsp fresh lemon juice (15 ml)
  • pinch of sea salt and pepper
  • 2 wild salmon fillets (300 g/ 10.6 oz)
  • 1 tbsp ghee, butter or coconut oil (15 g/ 0.5 oz)
  • 1 garlic clove, minced
  • 2 large eggs
  • 1 avocado, sliced (200 g/ 7.1 oz)
  • 2 tbsp almond flakes
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Instructions

  1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Mix the coconut aminos, olive and sesame oil, lemon juice, salt and pepper in a bowl.
  2. Blitz or finely chop the kale. Massage the dressing into the kale and allow to stand whilst you make the salmon and eggs. Keto Salmon, Kale & Poached Egg Bowl
  3. Heat the butter or coconut oil in a non-stick frying pan. Fry the salmon fillets, skin side up on a medium heat for about 3 - 4 minutes. Flip and cook for a further 3 minutes until cooked through.
  4. Add the chopped garlic for the remaining 30 seconds – 1 minute until crisp. Remove the salmon from the pan and allow to cool slightly. Keto Salmon, Kale & Poached Egg Bowl
  5. Place the almonds on a baking tray and roast for 6 minutes until golden. Remove from the oven and allow to cool.
  6. Place a pan on water with a pinch of salt on the hob and bring to the boil. Crack the eggs separately into a cup. Swirl the water in a circular direction and gently pour in the eggs one at a time. Cook for 3 - 4 minutes on a medium heat for a medium poach (firm white, runny yolk) or to your liking. Remove from the water and drain on kitchen roll. Keto Salmon, Kale & Poached Egg Bowl
  7. Remove the skin from the salmon and pull into flakes. Keto Salmon, Kale & Poached Egg Bowl
  8. Place the kale in a bowl, top with salmon and garlic, almonds, sliced avocado and perfect poached egg. Eat immediately. Keto Salmon, Kale & Poached Egg Bowl
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (2)

This was excellent and so simple to make! Great mix of flavors. Chopping the kale in a food processor gave it a wonderful texture. I used sardines because I didn’t have any salmon.

Reply

Sounds like the perfect alternative! 😊

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