Keto baked salmon with pesto roasts fillets under a basil-green crust and serves them with a creamy pesto-yogurt sauce. The oven does the heavy lifting while you stir the sauce together in a bowl. It is a bright, herbaceous dinner at just 2.9g of carbs.
Ingredients
For the Salmon:
- 0.5 lbs (8 oz / 225g) fresh salmon fillets
- 1 oz (28g / 2 tbsp) green pesto
- 0.05 oz (1.5g / 0.25 tsp) salt
- 0.05 oz (1.5g / 0.25 tsp) black pepper
For the Creamy Green Sauce:
- 0.25 cups (60g / 2.1 oz) plain Greek yogurt
- 1 oz (28g / 2 tbsp) green pesto
- 0.25 tsp (0.8g / 0.03 oz) minced garlic
- 0.05 oz (1.5g / 0.25 tsp) salt
- 0.05 oz (1.5g / 0.25 tsp) black pepper
Step-by-Step Directions
- Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for roasting.
- Arrange the 0.5 lbs (8 oz / 225g) salmon fillets in a well-greased baking dish, placing them skin-side down for the best texture.
- Spread 1 oz (28g / 2 tbsp) of the green pesto evenly over the top of the salmon fillets, then evenly sprinkle with 0.05 oz (1.5g / 0.25 tsp) of salt and 0.05 oz (1.5g / 0.25 tsp) of black pepper.
- Bake the dish in the preheated oven for 25 to 30 minutes, or until the thickest part of the salmon flakes easily with a fork.
- In the meantime, prepare the creamy green sauce by thoroughly stirring together the 0.25 cups (60g / 2.1 oz) Greek yogurt, the remaining 1 oz (28g / 2 tbsp) green pesto, 0.25 tsp (0.8g / 0.03 oz) minced garlic, and the remaining 0.05 oz (1.5g / 0.25 tsp) of salt and pepper in a large mixing bowl.
- Serve the warm Keto Baked Salmon with Pesto directly from the oven, accompanied by a generous spoonful of the prepared green yogurt sauce.
Nutritional Information
- Calories: 274 kcal
- Total Carbohydrates: 2.9g (0.1 oz)
- Protein: 26g (0.92 oz)
- Total Fat: 21g (0.74 oz)
Pro Tips
- Pat the salmon dry: Before adding your pesto, use a paper towel to gently pat the salmon fillets dry. This helps the pesto adhere better to the surface of the fish and prevents it from sliding off during baking.
- Check the internal temperature: To avoid dry, overcooked fish, use a meat thermometer. Salmon is perfectly cooked and safe to eat when it reaches an internal temperature of 145°F (63°C) at its thickest part.
- Make your own pesto: While store-bought is convenient, whipping up a quick homemade basil pesto allows you to control the quality of the olive oil and ensures there are zero hidden sugars or non-keto fillers.
- Let it rest: Allow the salmon to rest for just a couple of minutes after pulling it out of the oven. This helps the juices redistribute, ensuring every bite is moist and flavorful.
Frequently Asked Questions (FAQ)
Can I use frozen salmon for this keto baked salmon recipe? Yes, you can absolutely use frozen salmon. However, for the best texture and even cooking, ensure you thaw the fillets completely in the refrigerator overnight before patting them dry and adding the pesto.
Is all store-bought pesto keto-friendly? Most traditional basil pestos are naturally low in carbohydrates, made primarily from basil, olive oil, pine nuts, and parmesan. However, it is crucial to read the ingredient label on store-bought brands to ensure no sugars or high-carb thickeners have been added.
How long does leftover pesto salmon last in the fridge? Leftover baked salmon can be stored in an airtight container in the refrigerator for up to 3 days. Store the green yogurt sauce in a separate airtight container to keep it fresh.
What are the best low-carb side dishes to serve with this? This creamy, flavorful salmon pairs wonderfully with roasted asparagus, steamed broccoli, zucchini noodles, or a simple side salad dressed with olive oil and lemon juice to keep the meal perfectly keto-compliant.
Pro Tips
- Pat the salmon dry before spreading the pesto; dry flesh keeps the topping in place instead of letting it slide off mid-bake.
- Whisk your own basil pesto if you can — it lets you control the olive oil quality and guarantees no hidden sugars or non-keto fillers.
- Pull the fish at 145°F in the thickest part and let it rest a couple of minutes so the juices settle into the flakes.
- Stir the Greek yogurt sauce while the salmon bakes so the garlic has time to mellow into the creamy base.
- Serve the sauce cool against the hot salmon — the temperature contrast makes the pesto taste brighter.
Frequently Asked Questions
Can I make the pesto-yogurt sauce ahead?
Yes — mix it up to 2 days ahead and refrigerate. Stir well before serving, as a little liquid may separate.
Can I use frozen salmon fillets?
Thaw them fully and pat them bone-dry before topping with pesto, or the crust will slide off in the oven.
Is this baked salmon keto?
Yes — 2.9g of carbs and 21g of fat per serving. Just check that your pesto has no added sugar.
How do I store leftovers?
Refrigerate the baked fillets up to 2 days and serve them cold over greens with the remaining pesto sauce.
Recipe card below.
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Ingredients
Method
- Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for roasting.
- Arrange the 0. 5 lbs (8 oz / 225g) salmon fillets in a well-greased baking dish, placing them skin-side down for the best texture.
- Spread 1 oz (28g / 2 tbsp) of the green pesto evenly over the top of the salmon fillets, then evenly sprinkle with 0. 05 oz (1. 5g / 0. 25 tsp) of salt and 0. 05 oz (1. 5g / 0. 25 tsp) of black pepper.
- Bake the dish in the preheated oven for 25 to 30 minutes, or until the thickest part of the salmon flakes easily with a fork.
- In the meantime, prepare the creamy green sauce by thoroughly stirring together the 0. 25 cups (60g / 2. 1 oz) Greek yogurt, the remaining 1 oz (28g / 2 tbsp) green pesto, 0. 25 tsp (0. 8g / 0.28 oz) minced garlic, and the remaining 0. 05 oz (1. 5g / 0. 25 tsp) of salt and pepper in a large mixing bowl.
- Pat the salmon dry: Before adding your pesto, use a paper towel to gently pat the salmon fillets dry. This helps the pesto adhere better to the surface of the fish and prevents it from sliding off during baking.
- Check the internal temperature: To avoid dry, overcooked fish, use a meat thermometer. Salmon is perfectly cooked and safe to eat when it reaches an internal temperature of 145°F (63°C) at its thickest part.
- Let it rest: Allow the salmon to rest for just a couple of minutes after pulling it out of the oven. This helps the juices redistribute, ensuring every bite is moist and flavorful.
