Whole30 + Keto Caprese Pesto Salmon Recipe + Video – crispy skin salmon topped with pesto + caprese marinated tomatoes. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
My garden is full of summer tomatoes, and I couldn’t be happier.
One of my favorite ways to use them is on this whole30 + keto caprese pesto salmon. It is ready in under 30 minutes!
The salmon is topped with my oh-so-popular whole30 + keto pesto. It doesn’t have any dairy in it, but you would never guess.
Now that I have mastered crispy skin salmon, I love cooking it with the skin on. The skin has so many nutrients, and if it’s crispy I promise you will love it!
Plus, the skin has a ton of fat so perfect for keto macros.
While the salmon is cooking I roasted off some cauliflower, and the whole dinner is ready in 30 minutes!
Both my husband and my kids (3 and 1) love this meal.
When I serve it to my 3 year old, I put the pesto on the side so they can dip it. As long as my kids have a dip, they will eat the fish!
1 tablespoon avocado oil (or olive oil or coconut oil)
4 tablespoons whole30 + keto pesto (<- link to the recipe)
1 cup cherry tomatoes, sliced in half
2 tablespoons fresh basil leaves, chopped
1 clove of garlic, grated or finely minced
2 tablespoons olive oil
Heat a large cast iron skillet over medium high heat for 5 minutes.
When the skillet is warm, add the avocado oil and sear the salmon skin side DOWN for 5 minutes. Do not move the salmon around so the skin gets crispy.
Flip the salmon, and cook for 1 or 2 more minutes until the salmon has an internal temperature of 120ºF. Remove the salmon and rest it for 2 minutes skin side UP so the skin stays crispy.
To serve, top each salmon with 1 tablespoon pesto, and 1/4 cup of the marinated caprese tomatoes.
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