Pan-Seared Salmon with Avocado Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, keto-friendly salmon dish paired with a creamy avocado pesto, perfect for a satisfying low-carb meal. This mediterranean-inspired keto (keto, low carb) ready in about 25 minutes blends 6 oz each salmon fillets, medium, peeled and pitted avocado, packed fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Salmon with Avocado Pesto take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Salmon with Avocado Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Salmon with Avocado 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 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 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.

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