Pan-Seared Salmon with Avocado and Basil Pesto
A simple keto seafood dish featuring crispy seared salmon topped with creamy avocado and aromatic basil pesto. This mediterranean-inspired seafood (keto, low carb) ready in about 20 minutes pairs salmon fillets, avocado, basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each) salmon fillets
- 1 medium, sliced avocado
- 1 cup packed basil leaves
- 2 tbsp pine nuts
- 1/4 cup grated parmesan cheese
- 1/4 cup plus 2 tbsp olive oil
- 2 minced garlic cloves
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a food processor, combine 1 cup packed basil leaves, 2 tbsp pine nuts, 1/4 cup grated parmesan cheese, 2 minced garlic cloves, 1 tbsp lemon juice, and 1/4 cup olive oil; blend until smooth to make basil pesto.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 salmon fillets with 1 tsp salt and 1/2 tsp black pepper, then place skin side down in the skillet. Sear for 4-5 minutes until skin is crisp, then flip and cook for another 3-4 minutes until cooked through.
- Step 3: Remove salmon from heat and let rest for 2 minutes. Plate the salmon and top each fillet with sliced avocado from 1 medium avocado and a generous spoonful of basil pesto before serving.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado and Basil Pesto take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Salmon with Avocado and Basil Pesto?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Salmon with Avocado and Basil Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Avocado and Basil Pesto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Salmon with Avocado and Basil Pesto keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The basil pesto with avocado was a wonderful twist. The salmon was cooked to perfection and the dish felt very Mediterranean.
- ★★★★★
This recipe is now a staple in my kitchen. The salmon is moist and the pesto adds a rich, fresh flavor.
- ★★★★★
A fantastic recipe that rivals my favorite seafood restaurant. The avocado pesto is a must-try.
