Pesto Salmon (Whole30-Keto-Low Carb)

If you are a big fan of 20 minute meals with big flavor, you’ll be a fan of this Pesto Salmon (Whole30-Keto-Low Carb). It’s got everything: protein, healthy fats, fresh herbs, lots of flavor, and it’s pretty!
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Let’s Talk Salmon:

Salmon, especially wild caught, is high in those Omega 3 fats that support brain brain function. Salmon also high in protein. Both of these nutrients are vital for good health. Now let’s talk about how to make sure you get the freshest fish in the window!

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment!

Pesto Salmon (Whole30-Keto-Low Carb):

This recipe is made in about 20 minutes. While the salmon cooks, you make the fresh pesto! I have an option that uses Parmesan cheese and a dairy free option. Carb watchers can serve this over cauliflower rice, if you don’t watch carbs, serve over Basmati or Jasmin rice.

Pesto Recipes: Traditional and Dairy Free Options

I am all about fresh basil pesto. It makes just about everything taste better, the color is exquisite and the smell is heavenly!  Traditional homemade pesto is made with Parmesan cheese, so how do we get that creamy texture and cheesy savory flavor without the Parmesan? We use nutritional yeast. Nutritional yeast will make your pesto just as creamy and just as flavorful (if not more) than Parmesan. Nutritional yeast packs more than flavor, in fact it is loaded with B vitamins, trace minerals, and all nine amino acids making it high in protein!

So Colorful, Fragrant and Delicious:

I hope you enjoy this recipe as much as I do.

The Recipe: Pesto Salmon (Whole30-Keto-Low Carb)

Tips and what you need: I like to buy a small basil plant at the grocery store to make pesto because it saves money and you can keep using it. Plus the plant leaves are much fresher that cut leaves. If you are making dairy free pesto, you will  nutritional yeast, and a food processor.

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5 from 5 votes

Pesto Salmon (Whole30 - Keto - Low Carb!)

A delicious quick and easy low carb salmon topped with dairy free fresh basil pesto

Course dinner, Main Course

Cuisine Italian

Keyword keto, Salmon pesto, whole30

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Ingredients

For Pesto:

• 2-3 medium sized garlic cloves
• 2 cups fresh basil leaves, packed
• ⅓ cup roasted pine nuts (or roasted walnuts)
• 3 Tablespoons nutritional yeast (a dairy free cheese substitute) or 1/3 cup parmesan cheese
• ⅓ cup extra virgin olive oil
• Sea salt and freshly ground ,pepper to taste

For Salmon:

• 4 6-8 ounce salmon fillets, skin on
• sea salt, to taste
• freshly ground pepper, to taste
• 1-2 tablespoons olive oil, enough to generously coat the pan

Optional: Serve on cauliflower rice or traditional rice

Instructions

• Preheat oven to 350 degrees and place rack in center of oven.

For Salmon:

• Lightly sprinkle salmon with salt and pepper. Heat an oven safe pan on cooktop med/high for three minutes. Add enough olive oil to lightly coat the bottom of pan and allow oil to get hot but not smoking.
• Carefully place salmon skin side up on pan…you should hear the “pshhhh” sound. Cook for 3-4 minutes or until salmon is golden and crispy. Gently turn skin side down and sear for one more minute.
• Now transfer pan to preheated oven and cook for 8-10 minutes depending on how thick the salmon is. While salmon bakes, make pesto...

For Pesto:

• Pulse garlic in food processor until minced. Add basil leaves, nutritional yeast (or parmesan) and pine nuts. Puree in processor, slowly adding olive oil till desired consistency. Salt and pepper to taste.

Put it together:

• When salmon is done, remove from oven. To serve: if you prefer to remove skin from salmon, slide a spatula between the skin and meat of the salmon. Lift salmon up and the skin will stay in the pan. Place salmon on a plate and top with pesto.

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