My second attempt at a Ketogenic recipe. I’ll be bringing you very low-carb recipes for the next month! I gotta say though, this keto pesto salmon is RIDICULOUS. I’m not a big fan of cooked salmon, I prefer it raw, but this was really yummy! I paired it with veggies with some herb de provence seasoning.
The first thing we’re gonna make is the pesto. The key to making this is ratio. You’re going to want to have a 1:2:2:8 (1 part nuts, 2 parts oil, 2 parts grating cheese, 8 parts leaves or herbs). In this recipe, I did NOT use pine nuts. Instead I used 3 squeezes of lemon juice.
So here’s what you’ll need:
- 1 cup basil – packed
- 1/4 cup olive oil
- 1/4 cup parmesan cheese
- 1/2 teaspoon garlic
- 3 squeezes of lemon juice
- 5 salmon filets
- an assortment of keto-friendly vegetables (cucumber, asparagus, beans, onions etc)
- herb de provence seasoning
In a blender, mix together the basil, oil, garlic, cheese and lemon juice. Blend it together until it makes a nice, hearty green colour.
In a bowl, place your salmon. Pour some of the pesto sauce into the bowl and mix together. Repeat until the salmon is covered in pesto sauce. Marinate for 1-4 hours.
Once that’s done. On a cookie sheet, place your salmon and vegetables. Top your veggies with some herb de provence and bake at 350 for 30 minutes.
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