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Have you ever heard of pesto salmon Milano? It’s an Italian preparation for baked salmon that has a luscious pesto butter topping.
I first saw salmon Milano being sold ready-to-go at Costco, and only had to try it once before deciding that I definitely had to make my own version. This one tastes just like Costco’s, but it’s even better if you use fresh pesto. Dare I say it, I actually prefer mine.
I added tomatoes to this one, because tomatoes always go well with basil and add even more diversity to this flavorful fish. This addition is particularly amazing at this time of year, when the tomatoes are fresh and juicy!
Truth be told, I’ve probably made a dozen dishes with basil pesto in the past couple of months. I do try to space out when I post them, so I have tons more in the backlog for you. In the meantime, this pesto salmon Milano was definitely one that I couldn’t delay sharing.
I always admire the bloggers that have exceptional variety, because in my cooking I always seem to go through phases of incorporating a certain ingredient in different variations. That’s okay though, because this one was just too good to keep to myself.
Pesto salmon is one of my go-to weeknight dinners, because it’s so quick and easy. It’s a breeze to make it naturally low carb and gluten-free, and this recipe is no exception. It has just four (count ’em, four!) common ingredients, along with a simple preparation.
That means it’s a winner for not only weeknights after work, but also any busy day. It really doesn’t get much easier than this. It also happens to look beautiful, making it a great idea for entertaining guests.
Right now couldn’t be a more fitting time for this pesto salmon Milano recipe. Ripe and juicy tomatoes paired with aromatic fresh basil pesto is a combination that’s hard to beat, and that’s true more than ever during the late summer months when both are at their peak.
If you want to try another recipe that originated in Milan, try Grain Free Pork Milanese from What The Fork. It’s already pretty low in carbs, since most of the breading is almond flour. But, you could reduce the carbs further by reducing or omitting the tapioca flour if needed.
I love making this with my homemade two-minute macadamia nut basil pesto, but any pesto you like will work. The wonderful news is, while this pesto salmon recipe is summer’s seasonal produce at its best, it’s also easy enough to make year round.
Tools To Make Low Carb Pesto Salmon:
Click the links below to see the items used to make this recipe.
- Baking Sheet – I love this baking sheet. It’s the one I would use when making this low carb salmon recipe.
- Foil – Make sure you line your baking sheet with foil for this recipe.
- Blender – This is my favorite blender to use. It will puree your ingredients perfectly for this keto salmon recipe.
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Pesto Salmon Milano (Low Carb, Gluten-free) - 4 Ingredients
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a 9x15 in (23x38 cm) baking pan with foil, making sure it covers the sides. Place another large piece of foil onto the baking sheet and place the salmon filet on top of it. The top piece of foil should be large enough to wrap around the salmon to enclose it completely, with a little extra to tent over the top. If you don't want the salmon touching the foil during cooking, you can line it with parchment paper on the inside.
- Puree the basil pesto and softened butter in a blender the mixture is smooth.
- Spread the pesto butter evenly over the salmon filet. Arrange the tomato slices on top. Wrap the foil around the filet, tenting around the top so that as little of the foil is touching the top as possible, and seal the edges.
Bake for 15-25 minutes (depending on filet thickness), until the salmon is just opaque and flakes easily with a fork. Open a corner of the foil around the thickest part of the salmon to test for doneness; if not done yet, reseal and return to the oven until done.
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Nutrition info is based on store bought basil pesto. My homemade 2-minute macadamia nut basil pesto recipe is even better if you have fresh basil.
Serving size: 6 oz fish plus topping
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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