Full of fresh, bright, springtime flavor, this easy & delicious dish is healthy and super satisfying. Pair with a salad and/or some low carb veggies, and you’ve got yourself a perfect Paleo, low carb, Keto, cleanketo, and Whole30 friendly meal.

Salmon with Spring Pesto

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Keyword: cleanketo, keto, low carb, paleo, whole30
Servings: 4
Calories: 620kcal


For the pesto:

  • 1 handful fresh mint leaves
  • 1 bunch fresh parsley
  • 1 lemon juiced
  • ½ cup macadamia nuts
  • ½ cup extra virgin olive oil
  • sea salt to taste
  • black pepper to taste

For the salmon:

  • sea salt to taste
  • black pepper to taste
  • 3 Tbsp avocado oil
  • 1 lb salmon steaks or fillets


For the pesto:

  • Remove large stems from mint and parsley.
  • In a food processor, process all pesto ingredients until smooth.
  • Adjust salt and pepper to taste.

For the salmon:

  • Generously salt and pepper both sides of salmon.
  • Heat skillet on medium heat for 1 minute, then add avocado oil.
  • When oil is shimmering, place salmon filets in pan.
  • Cook for 5 minutes, then flip over.
  • Cook 3-5 additional minutes, to desired doneness.
  • Remove salmon from pan, top with pesto, and serve.


Calories: 620kcal | Carbohydrates: 4g | Protein: 24g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 39g | Cholesterol: 62mg | Sodium: 60mg | Potassium: 710mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1289IU | Vitamin C: 22mg | Calcium: 51mg | Iron: 3mg