Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4
If you're craving a fresh and zesty dinner that fits your keto lifestyle, this Grilled Salmon and Zucchini with Mango Sauce is a winner. Juicy salmon fillets are grilled to perfection alongside zucchini coins and topped with a tropical mango-cilantro-coconut sauce. It’s a perfect balance of smoky, citrusy, and creamy flavors — all in just 15 minutes.
Ingredients
- 4 boneless salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 large zucchini, sliced into coins
- 2 tablespoons fresh lemon juice
- ½ cup chopped mango
- ¼ cup fresh chopped cilantro
- 1 teaspoon lemon zest
- ½ cup canned coconut milk
Instructions
- Preheat a grill pan over medium-high heat and coat it generously with cooking spray.
- Brush salmon fillets with olive oil and season with salt and pepper.
- Drizzle lemon juice over zucchini slices and season with salt and pepper as well.
- Place salmon and zucchini on the grill pan. Grill for 5 minutes per side until the salmon is cooked through and the zucchini is tender.
- While grilling, combine mango, cilantro, lemon zest, and coconut milk in a blender. Blend until smooth to create a creamy mango sauce.
- Plate the grilled salmon and zucchini, and drizzle with the mango sauce before serving.
Nutritional Information (Per Serving)
- Calories: 350
- Fats: 23 g
- Proteins: 7 g
- Carbohydrates: 6 g
Why You'll Love It
- Quick & easy – done in under 15 minutes
- Bright, tropical flavor with rich coconut undertones
- Great for meal prep or casual summer dinners
- Low-carb and keto-approved
Serving Tips
Serve this dish with a side of leafy greens, cauliflower rice, or spiralized zucchini noodles. Leftover mango sauce also makes a great dip for grilled shrimp or chicken!
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