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Pesto Salmon (Whole30 - Keto - Low Carb!)

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

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


For Pesto:

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

For Salmon:

  • 4 6 0z salmon filets, skin on
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1-2 tablespoons olive oil, enough to generously coat the pan


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

For Pesto:

  1. Pulse garlic in food processor till minced. Add basil leaves, brewers yeast and nuts. Puree in processor, slowly adding olive oil till desired consistency. Salt and pepper to taste. Place a nice spoonful of pesto on top of each salmon filet and enjoy!

For Salmon:

  1. 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.

  2. 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.

  3. Now transfer pan to preheated oven and cook for 8-10 minutes depending on how thick the salmon is. When done, remove from oven. To serve, remove salmon from skin by sliding your spatula between the skin and meat of the salmon (see page…) This should be very easy, the skin will stay in the pan. Place salmon on a plate and top with pesto.