Pan-Seared Salmon with Avocado Basil Pesto
A rich, keto-friendly salmon dish topped with creamy avocado basil pesto that highlights fresh herbs and healthy fats. This mediterranean-inspired keto (keto, gluten free) ready in about 20 minutes pairs 6 oz each salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 medium ripe avocado
- 1 cup packed fresh basil leaves
- 1/4 cup pine nuts
- 2 tbsp fresh lemon juice
- 2 medium, minced garlic cloves
- 1/4 cup grated parmesan cheese
- 2 tbsp water
Instructions
- Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place salmon skin-side down in the hot skillet and cook for 4-5 minutes until the edges are crispy, then flip and cook for another 3-4 minutes until cooked through but still moist. Remove and keep warm.
- Step 3: In a food processor, combine 1 medium ripe avocado, 1 cup packed fresh basil leaves, 1/4 cup pine nuts, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1/4 cup grated parmesan cheese, and 2 tbsp water. Blend until smooth and creamy, scraping down the sides as needed.
- Step 4: Serve each salmon fillet topped with 2-3 tbsp of the avocado basil pesto, garnished with extra basil if desired.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado 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 Basil Pesto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Avocado 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 Basil Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Basil Pesto keto?
Yes — this recipe is tagged keto, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
