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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.