Pan-Seared Salmon with Avocado Pesto Sauce

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, keto-friendly salmon dish topped with creamy avocado pesto for a healthy dose of fats and vibrant flavors. This Mediterranean-inspired keto recipe (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 520 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 520 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1 large, peeled and pitted avocado
1 cup packed basil leaves
1/4 cup extra virgin olive oil
2 tbsp, fresh lemon juice
2 cloves, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
1/4 cup, grated parmesan cheese
2 tbsp, toasted pine nuts

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Instructions

Step 1: Heat a large skillet over medium-high heat and add 1 tbsp olive oil from the 1/4 cup reserved. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper on both sides. Place salmon skin-side down and cook for 4-5 minutes until the edges are crispy and golden.
Step 2: Flip the salmon and cook for another 3-4 minutes until cooked through but still moist. Remove from skillet and keep warm.
Step 3: In a food processor, combine 1 large peeled avocado, 1 cup packed basil leaves, 2 minced garlic cloves, 2 tbsp fresh lemon juice, 3 tbsp olive oil, 1/4 cup grated parmesan cheese, and 2 tbsp toasted pine nuts. Blend until smooth and creamy, scraping down sides as needed.
Step 4: Spoon the avocado pesto generously over each salmon fillet and serve immediately with a side of sautéed greens or a fresh salad for a complete keto meal.