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!

fork cutting salmon topped with pesto and tomatoes on a white plate and white background

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.

steps to making caprese pesto salmon

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.

hand holding salmon topped with pesto and tomatoes on a white plate and white background

While the salmon is cooking I roasted off some cauliflower, and the whole dinner is ready in 30 minutes!

salmon topped with pesto and tomatoes on a white plate and white background

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

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Whole30 + Keto Caprese Pesto Salmon

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x



(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


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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