Keto Pesto-Crusted Salmon with Roasted Vegetables Recipe


Servings: 2 servings

Prep time: 10 minutes

Cook time: 17 minutes

Total time: 27 minutes


Keto Pesto Salmon:

  • 2 portions of Salmon filet, about 5 oz.
  • 1 tbsp. Mayo
  • 1/4 cup Basil pesto
  • 1.5 ounces Shredded mozzarella
  • Salt and pepper

Roasted Veggies:

  • 1 small Zucchini, about 5 oz.
  • 1 small Yellow squash, about 5 oz.
  • 2 ounces Cherry or grape tomatoes halved
  • 1 tbsp. Olive oil
  • 1.5 tsp Lemon juice
  • 2 cloves Minced garlic
  • 1/2 tsp Italian seasoning
  • 1 tbsp. Fresh parsley chopped


  1. Begin by preheating your oven to 425 F and lining a baking sheet with parchment paper or a baking mat. 

Prep the Salmon:

  1. Place the salmon filets, skin side down if applicable, in the center of the prepared baking sheet and season with salt and pepper.
  2. Mix the basil pesto and mayo, and spread the mixture evenly on the salmon.
  3. Top each salmon filet with mozzarella cheese.

Prep the Veggies:

  1. Cut the zucchini and squash into bite-sized wedges and add them to a mixing bowl.
  2. Then, add the halved tomatoes and toss to combine.
  3. Add olive oil, lemon juice, garlic, Italian seasoning, and parsley to the veggies and toss until they are coated.
  4. Finally, add salt and pepper to taste.


  1. Bake the salmon and veggies in the oven for 12-15 minutes or until the salmon is cooked and the veggies are tender.
  2. Optionally, broil for 1-2 minutes to lightly brown the cheese and veggies.

Nutrition Facts

Calories: 550 kcal

Carbohydrates: 7.5g

Protein: 41g

Fat: 39g

Cholesterol: 28 mg

Sodium: 326 mg

Potassium: 470 mg

Fiber: 2.5g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary. 

How to Store the Keto Pesto-Crusted Salmon with Roasted Vegetables

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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