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5 from 3 ratings

Whole30 + Keto Caprese Pesto Salmon

This Whole30 + Keto Caprese Pesto Salmon Recipe shows how to make a crispy skin salmon topped with pesto + caprese marinated tomatoes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Mediterranean
Servings: 4
Calories: 462
Author: Natalie


  • 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.


Calories: 462 | Total Carbs: 14.3g | Protein: 41.4g | Fat: 28.3g | Fiber: 1.7g | Net Carbs: 13g