Pan-Seared Salmon with Avocado Pesto

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A rich, keto-friendly salmon dish paired with a creamy avocado pesto, perfect for a satisfying low-carb meal. This Mediterranean-inspired keto recipe (low carb), ready in about 25 minutes, pairs salmon fillets, avocado, fresh 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 4, 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

• 4 pieces, 6 oz each salmon fillets
• 1 medium, peeled and pitted avocado
• 1 cup packed fresh basil leaves
• 2, minced garlic cloves
• 2 tbsp, freshly squeezed lemon juice
• 1/4 cup, plus 2 tbsp for searing olive oil
• 1/4 cup grated parmesan cheese
• 2 tbsp, toasted pine nuts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, to thin pesto if needed water

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Instructions

1. Step 1: To prepare the avocado pesto, combine 1 medium avocado, 1 cup fresh basil leaves, 2 minced garlic cloves, 2 tbsp lemon juice, 1/4 cup olive oil, 1/4 cup grated parmesan cheese, 2 tbsp toasted pine nuts, 1 tsp salt, and 1/2 tsp black pepper in a food processor and blend until smooth, adding 2 tbsp water if the mixture is too thick for blending.
2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Place the fillets skin-side down and sear for 4-5 minutes until the skin is crispy.
3. Step 3: Flip the salmon fillets gently and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork. Remove from heat.
4. Step 4: Serve each salmon fillet topped with 3 tbsp of the avocado pesto while warm, pairing with steamed low-carb vegetables or a simple green salad.