This easy Mediterranean-style one-pan pesto salmon dinner comes together in just 30 minutes. The recipe features cherry or grape tomatoes, Mozzarella cheese, basil pesto (homemade or store-bought), garlic, lemon, oregano, and toasted pine nuts. It's healthy, gluten-free, keto, low-carb, rich in protein and fiber, and Pescatarian. Easy enough to make on a busy weeknight and fancy enough to entertain guests.
Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes to heat it.
I used salmon fillets with skin-on. Season the flesh side of the salmon with salt and freshly ground black pepper using 1 tablespoon of olive oil to rub the seasonings on top of the fish.
Add 2 tablespoons of olive oil to the hot skillet. Add salmon skin side up and cook on medium-high heat for 4 minutes, undisturbed.
Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 5 more minutes. Remove from heat.
Carefully slide a wide spatula between each salmon fillet and the skin to separate the flesh from the skin. Remove salmon (without skin) to a plate.
Remove skins from the skillet. You can eat them later or discard them if you don't like them.
Wipe the skillet clean with paper towels.
Cook tomatoes
To the same, now empty, skillet add olive oil, minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), red chili flakes, Italian seasoning, and salt and pepper to taste. Cook on medium heat, stirring, for 4 minutes, until the tomatoes release juices and garlic is softened.
Add the remaining cherry tomatoes and freshly squeezed lemon juice. Stir everything well together.
Assemble
Add cooked salmon to the skillet with the tomato mixture and reheat on medium heat briefly. Remove from heat.
Stir in fresh Mozzarella cheese "pearls".
Add dollops of basil pesto on top of the salmon and around it.
Top with toasted pine nuts and fresh basil leaves.
Notes
Make basil pesto from scratch or use your favorite store-bought version. My homemade basil pesto is one of the best you'll ever taste, as it uses toasted pine nuts and just a touch of mayo. My favorite store-bought kind is always the refrigerated kind: Buitoni brand or refrigerated pesto at Whole Foods.
What to serve with pesto salmon? Serve it with rice and beans (garbanzo beans or cannellini beans). Add simple pasta, such as orzo, penne, or bow tie. Roasted spaghetti squash is a great low-carb alternative to regular pasta. Try my cilantro-lime black bean rice as a side dish.