Keto Poached Salmon with Matchstick Vegetables Recipe

Atkins Keto Poached Salmon with Matchstick Vegetables
Net Carbs
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1 cup Tap Water
  • 0 29/48 each Bay Leaf
  • 0 3/4 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 20 oz, boneless, raw Salmon
  • 2 cap Portobello Mushroom Caps
  • 2 tbsp Red Wine Vinegar
  • 3 1/2 cup Baby Spinach
  • 1 plum tomato Red Tomatoes
  • 1 cup Green Snap Beans
  • 2 head Endive
  • 1 oz Black Olives
  • 1 tbsp, drained Capers
  • 3 tablespoon Extra Virgin Olive Oil
  • 1 fl oz Fresh Lemon Juice
  • 2 tbsp Parsley


  1. To poach fish: Preheat oven to 325°F. Combine water, bay leaf, salt and pepper in a 2-quart baking dish. Add fillets skin side up and bake 15 minutes, until just cooked through. Let fish stand for 5 minutes more before removing with a slotted spoon. Set aside to cool to room temperature.
  2. To make salad and dressing: Turn oven up to 400°F. In a small glass baking dish, toss mushroom caps with vinegar, salt and pepper to taste. Roast for 10 minutes, until softened and browned. Set aside to cool to room temperature.
  3. In a large bowl combine 3 1/2 cups spinach, diced tomatoes, green beans, endive, olives and capers. In a small bowl, slowly whisk oil into lemon juice until slightly thickened. Season to taste with salt and pepper before tossing into vegetables.
  4. To serve, divide greens onto four plates, top each with a salmon filet, and sprinkle with parsley.

Cooking Tip

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