Prep Time:
Yield: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.