This no-cook recipe is a keto dream: healthy fats from avocado, protein and omega-3s from wild sockeye salmon, and virtually zero carbs. The lemon-herb salmon filling uses pre-cooked or leftover salmon flaked into a creamy, tangy mixture that gets scooped into perfectly ripe avocado halves. It is one of the highest-fat, lowest-carb meals you can make, and it tastes like a gourmet appetizer you would pay top dollar for at a seafood restaurant.

Ingredients

• 12 oz cooked wild sockeye salmon (leftover or freshly baked and cooled), flaked
• 4 ripe avocados, halved and pitted
• 3 tbsp avocado oil mayonnaise (or regular mayo)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh chives, minced
• 1 stalk celery, finely diced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Pinch of cayenne pepper (optional)
• Everything bagel seasoning for topping (optional)

Instructions

1. Flake the salmon: Using a fork, break the cooked salmon into small flakes in a medium mixing bowl. Remove any remaining skin or pin bones.
2. Make the filling: Add mayonnaise, lemon juice, lemon zest, dill, chives, celery, salt, pepper, and cayenne to the bowl. Fold gently until everything is evenly combined. Taste and adjust seasoning.
3. Prepare the avocados: Cut each avocado in half lengthwise and remove the pit. Use a spoon to scoop out a small additional amount from the center to create a larger well for the filling. Save the scooped avocado and fold it into the salmon mixture for extra creaminess.
4. Stuff the avocados: Spoon the salmon mixture generously into each avocado half, mounding it slightly above the surface.
5. Season and garnish: Sprinkle each stuffed avocado with everything bagel seasoning, an extra pinch of fresh dill, or a crack of black pepper.
6. Serve immediately: Serve right away with a lemon wedge on the side. The avocado will start to brown if left too long, so assemble just before serving.