Pan-Seared Salmon with Avocado Pesto and Zucchini Ribbons
A rich, keto-friendly salmon dish topped with creamy avocado pesto and served alongside fresh zucchini ribbons for a light, low-carb meal. This mediterranean-inspired keto (keto, low carb) ready in about 20 minutes blends salmon fillet, medium 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 520 calories and feeds 1, 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.
Ingredients
- 6 oz salmon fillet
- 1/2 medium avocado
- 1/4 cup packed fresh basil leaves
- 2 tbsp grated parmesan cheese
- 3 tbsp, divided olive oil
- 1 tbsp lemon juice
- 1 minced garlic clove
- 1 medium zucchini
- 1/2 tsp, divided salt
- 1/4 tsp, divided black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Pat 6 oz salmon fillet dry, season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook another 3-4 minutes until salmon is opaque and flakes easily.
- Step 2: Meanwhile, in a food processor, combine 1/2 medium avocado, 1/4 cup fresh basil leaves, 2 tbsp grated parmesan cheese, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, and a pinch of salt. Process until smooth and creamy, scraping down the sides as needed.
- Step 3: Using a vegetable peeler, shave 1 medium zucchini lengthwise into thin ribbons. Toss the ribbons with remaining 1/4 tsp salt and 1/8 tsp black pepper to taste.
- Step 4: Serve the pan-seared salmon topped generously with avocado pesto alongside the fresh zucchini ribbons, drizzled with any remaining pesto for added flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado Pesto and Zucchini Ribbons take to make?
Total time is about 20 minutes (10 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 and Zucchini Ribbons?
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 and Zucchini Ribbons?
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 and Zucchini Ribbons for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 and Zucchini Ribbons 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.
