Mediterranean Lemon Pesto Salmon is an easy, healthy, low-carb meal served with simple vegetables. The pesto can be made days in advance and can be used in so many different dishes.
The Mediterranean diet has become a popular diet in the past few years, but did you know it’s a regular diet and way of life for countries that border the Mediterranean like Italy, Spain, Greece?
If you’ve ever been to Italy you’ll notice that they don’t serve you a giant plate of food. It is more about eating in small amounts. A small plate of pasta and another dish with protein. Instead of a large bowl of pasta with the protein added.
Consisting of fresh ingredients, lean meats, herb and vegetables this way of eating has served them well for centuries and the people live long lives.
For the pesto, I used roasted almonds (instead of pine nuts which is traditional) in this pesto as they are a healthy fat, vitamins, fiber and protein. If you want to not use any nuts at all you can leave them out or substitute sesame or sunflower seeds.
I also added lemon as a delicious complement to basil which give a subtle brightness to the pesto and lemon is always good with salmon. The rest of the recipe is what you would typically find in the Genovese part of Italy.
Olive oil is a big ingredient in the Mediterranean and is the best oil you can eat. It is heart healthy and is one of what they call ‘the good fats’.
The pesto is the perfect garlic flavor balance, not too overpowering. If you like your pesto more garlicy, add another clove.
This is a great make ahead dish. You can make the pesto days in advance, cover with plastic wrap (put the wrap directly on top of the pesto to prevent it turning brown) put on a lid and refrigerate for up to 3 days.
What to serve with pesto salmon?
I like to keep it simple and sauté zucchini seasoned with salt, pepper and dried basil. A few minutes before they’re done, I add cherry tomatoes just until they soften for a sweet bite.
If you’ve tried this Mediterranean Lemon Pesto Salmon or any other recipe on the blog then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 2 ounces (2 cups) fresh basil leaves * see note
- 1 garlic clove, peeled
- ½ cup almonds, roasted and unsalted ** see note
- ¾ cup grated Parmesan cheese
- ½ cup pecorino Romano cheese
- Zest and juice of 1 lemon
- ½ teaspoon salt
- ¾-1 cup Extra virgin olive oil
- 4 salmon filets, 6 ounces each
- Salt & ground pepper
- 1 tablespoon extra virgin olive oil
- To a food processor add the basil, garlic, almonds, Parmesan, Pecorino Romano salt, lemon zest and juice. Pulse until the basil is chopped. With the processor running, drizzle in the olive oil until it is the consistency you want, thick or saucy. Set aside.
- Season the salmon with salt and pepper.
- To a large non-stick skillet add the olive oil over medium heat. When the oil is hot add the salmon skin-side up, flesh side down to the pan. Cook for 4 minutes, turn and cook for 2-3 more minutes until the salmon is firm to the touch. Remove the salmon from the pan and serve immediately topped with the pesto.
*If you can’t find roasted almonds, spread raw almonds onto a baking sheet and roast for 10 minutes at 350°F/180°C.
**For an accurate measurement, tightly pack the leaves into a 1 cup measuring cup.
Serving Size:1 filet
Amount Per Serving: Calories: 433 Total Fat: 30g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 97mg Sodium: 160mg Carbohydrates: 1.2g Fiber: 0.2g Sugar: 0g Protein: 35g