Whole30 + Keto Caprese Pesto Salmon
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.
The real star of the dish is the caprese marinated tomatoes. A simple combination of tomatoes, basil, garlic, salt, pepper + olive oil.
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!
Watch How To Make Whole30 + Keto Caprese Pesto Salmon
Whole30 + Keto Caprese Pesto Salmon
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
(4) 6-ounce salmon filets (I get my salmon from ButcherBox, which I highly recommend!)
1 teaspoon salt + 1 teaspoon pepper
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
1/4 teaspoon salt + 1/4 teaspoon pepper
2 tablespoons olive oil
Instructions
Heat a large cast iron skillet over medium high heat for 5 minutes.
In a small bowl, make the marinated caprese tomatoes by combining the tomatoes, basil, garlic, salt, pepper + olive oil. Stir to combine.
Pat the salmon filets dry, and season with salt + pepper.
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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4 Comments on “Whole30 + Keto Caprese Pesto Salmon”
I loved this recipe so much! I messed up and had forgot to get fresh basil when grocery shopping so I used dried basil and it worked. I would have preferred to us fresh basil but dried basil got the job done! I also usually cook my salmon in the oven and this way is easy so it’s my new go to way for cooking salmon as well!
★★★★★
I am so glad that dried basil worked!
Okay – WHAT. This recipe is out of this world! Rave reviews from everyone at our dinner table tonight – even the toddler! This recipe is going in the rotation for SURE!
★★★★★
I love that you toddler even enjoyed it Lisa. That is such a mom win! I am so glad it will be part of your regular recipe rotation.