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.
Servings: 4
Calories: 462
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.
Nutrition
Calories: 462 | Total Carbs: 14.3g | Protein: 41.4g | Fat: 28.3g | Fiber: 1.7g | Net Carbs: 13g