Keto Salmon & Pesto Drizzle Salad

I love salmon, and I love pesto! Here, I cook salmon fillets to perfection and serve them with a pesto drizzle – which is simply pesto mixed with mayo. Fresh tomatoes and red onion finish this easy, generous salad off beautifully.

Chef’s Tips:

• I like my salmon still slightly dark pink in the center (as pictured). If you prefer your salmon more well-done, leave it in the oven for 1-2 minutes longer.

Salmon & Pesto Drizzle Salad

Kate

In less than 30 minutes, you'll have a delicious, hearty salmon salad that is perfect for brunch, lunch, or a light dinner. Salmon is a powerhouse full of healthy fats and vitamins. After your first bite, you'll want to add it to your weekly rotation!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salads

Cuisine Gluten-Free, Low Carb

Calories 730 kcal

Equipment

• Mixing Bowl
• Stainless Skillet
• Basil Pesto
• Sir Kensington Avocado Mayo
• Olive Oil
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Butcher Box Meat & Seafood

Ingredients

  

• 2 salmon fillets skin-on (we love salmon from Butcher Box)
• Sea salt
• Freshly ground black pepper
• 1 TB olive oil plus additional 2 TB to drizzle
• 2.1 oz mayonnaise
• 1 TB pesto
• 3.5 oz baby spinach
• 1 ripe tomato cut into wedges
• ½ small red onion very thinly sliced

Instructions

 

• Preheat the oven to 355°F.
• Pat the salmon dry using good-quality kitchen paper towels. This ensures crispy skin! Season all sides with sea salt and freshly ground black pepper while you heat one tablespoon of olive oil in a non-stick pan.
• Fry the salmon skin-side down for 3-4 minutes until golden and crispy, then gently turn to sear all the sides until opaque. Transfer the fillets to a small baking tray (skin side-up) and place them in the oven for 6-8 minutes.
• In the meantime, combine the mayonnaise and pesto in a small bowl. Add a small splash of water to loosen it enough to be a ‘drizzle.’
• Toss the spinach in the remaining two tablespoons of olive oil and season with sea salt. Divide the spinach between two salad bowls and add the tomato wedges and red onion.
• Serve the cooked salmon on top of the salad and drizzle with the creamy pesto mayo.
  
  

Notes

If you don't want to buy mayo, you can make your own here.

Nutrition

Serving: 1gCalories: 730kcalCarbohydrates: 6gProtein: 33gFat: 65gSaturated Fat: 9gCholesterol: 25mgSodium: 450mgFiber: 1gSugar: 4g

Keyword gluten-free salmon and pesto salad, keto salmon and pesto salad, low carb salmon and pesto salad, salmon and pesto salad

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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