Pesto Salmon

I’m obsessed with pesto sauce and love to pair it with a juicy, flaky salmon fillet. As delicious as it is, it’s also super fast to make. I’m partial to serving it over zoodles (zucchini noodles)!
Photos by Aleksey Zozulya

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Keto

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, coconut aminos, contributed, dinner, easy, extra-virgin olive oil, garlic cloves, gluten free, grated parmesan cheese, instant pot healthy recipes, instant pot recipes, instant pot salmon, keto, loosely packed fresh basil leaves, main course, modern, pine nuts, pressure cook, salmon fillets

Servings

4 servings

Ingredients

4 salmon fillets
coconut aminos
1 1/2 cups loosely packed fresh basil leaves
3 garlic cloves
1/2 cup grated parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup pine nuts

Instructions

Place the trivet in the Instant Pot and pour in 1 cup of water. Place a parchment round on the trivet and lay the salmon on the parchment (it’s okay if the fillets rest on each other).
Lightly brush coconut aminos on the top of each salmon fillet.
Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 4 minutes. Quick release when done.
Meanwhile, make the pesto by combining all the ingredients in a food processor or blender and pureeing until it reaches the consistency you desire.
When done cooking, carefully remove the trivet and rest the salmon on a plate. Brush the pesto on each fillet and serve.

Notes

JEFF’S TIP: If you’re using frozen salmon fillets, increase the pressure cooking time to 6 minutes.
Per serving
Calories: 519
Fat: 37.4g
Carbs: 2.3g
Sodium: 26.4mg
Protein: 46.2g
Fiber: 0.4g
Sugars: 0.3g