Say goodbye to boring weeknight dinners! This Pan-Seared Salmon with Hemp Heart Pesto and Cauliflower Rice is a flavor explosion that’s as nourishing as it is delicious. We’re talking perfectly crispy salmon skin, a zesty and creamy dairy-free pesto, and fluffy cauliflower rice, all coming together in just 40 minutes. It’s the ultimate low-carb, high-flavor meal that will have you feeling like a gourmet chef in your own kitchen.
Ingredients
• For the Hemp Heart Pesto
• 1 cup / 25g fresh basil leaves, packed
• 1/4 cup / 40g hemp hearts
• 3 cloves garlic
• 1 lemon, juiced
• 1/2 cup / 120ml olive oil
• 1 scoop keto MCT powder, optional
• 1/4 tsp salt, or to taste
• For the Salmon & Cauliflower Rice
• 3 salmon fillets, 6 oz / 170g each, skin-on
• 1 tbsp / 15ml coconut aminos
• 1 tsp / 5ml fish sauce
• 1 tbsp / 14g butter
• 1 tbsp / 15ml olive oil
• 3 cups / 340g frozen riced cauliflower
• 1/2 tsp pink Himalayan salt
• Pinch of salt for seasoning salmon
Instructions
1. Directions
2. In a shallow dish, whisk together the coconut aminos and fish sauce. Pat the salmon fillets completely dry with a paper towel and place them flesh-side down in the marinade. Season the skin with a pinch of salt and set aside for at least 20 minutes.
3. While the salmon marinates, combine the basil, hemp hearts, garlic cloves, lemon juice, 1/2 cup olive oil, optional MCT powder, and 1/4 tsp salt in a food processor. Blend until a smooth, sauce-like consistency is achieved.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the frozen riced cauliflower and cook, stirring occasionally, for 5-7 minutes until crisp-tender and any moisture has evaporated. Remove from heat, stir in 2-3 tablespoons of the prepared pesto, and season with pink salt.
5. In a separate skillet, melt the butter over medium-high heat. Carefully place the salmon fillets skin-side down. Cook for 4-6 minutes, pressing down gently for the first minute to ensure crispy skin. The skin should be golden brown and release easily from the pan.
6. Flip the salmon and pour any remaining marinade over the top. Cook for another 2-3 minutes, or until the salmon is cooked to your liking. To serve, divide the pesto cauliflower rice among three plates, top with a salmon fillet, and add an extra dollop of fresh pesto. Serve immediately.
Nutritional Information
• Nutrition Facts
• Serving Size: 1 serving
• Calories: 647
• Fat: 51g
• Protein: 33.8g
• Net Carbs: 10g
Pro Tips
• For extra crispy salmon skin, make sure the fillets are patted completely dry with a paper towel before marinating and searing. Moisture is the enemy of crispiness!
• The pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
• Don’t overcrowd the pan when cooking the cauliflower rice. If needed, cook it in two batches to ensure it gets crisp-tender rather than steaming.
• For a perfect cook on the salmon, watch the sides of the fillet. As it cooks, you’ll see the color change from translucent to opaque. Flip when it’s about halfway cooked up the side.
