Creamy Keto Whipped Feta Pesto Salmon
If there is one dish that bridges the gap between 'fancy restaurant meal' and 'quick weeknight dinner,' it is this Keto Whipped Feta Pesto Salmon. As a keto enthusiast, I am constantly looking for ways to elevate healthy fats without complicating the cooking process. This recipe focuses on the incredible contrast of temperatures and textures: hot, flaky, pan-seared salmon resting on a cool, cloud-like bed of lemon-garlic whipped feta, finished with a herbaceous punch of basil pesto. Not only is this visually stunning, but it is also a nutritional powerhouse. Salmon provides essential Omega-3 fatty acids, while the feta and olive oil offer the satiety needed to stay in ketosis. The best part? It looks gourmet but comes together in under 25 minutes. Say goodbye to boring dry fish and hello to your new favorite low-carb obsession.
The Masterplan
Prepare the Whipped Feta: In a food processor or high-speed blender, combine the crumbled feta, room temperature cream cheese, 2 tablespoons of extra virgin olive oil, minced garlic, lemon zest, and lemon juice. Pulse until the mixture is completely smooth and airy. If it is too thick, add a teaspoon of water or oil to loosen it. Set aside.
Prep the Salmon: Pat the salmon fillets dry with a paper towel. This is crucial for getting a good sear. Season generously with salt and black pepper on both sides.
Sear the Salmon: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets in the pan (skin-side down if using skin-on). Cook for 4-5 minutes until the skin is crispy and the fish releases easily from the pan.
Finish Cooking: Flip the fillets and cook for another 2-4 minutes, depending on the thickness and your desired doneness. For keto, we want to keep those healthy fats intact, so don't overcook it to the point of dryness.
Assemble: To plate, spread a generous swoosh of the whipped feta onto the bottom of each plate. Place the hot salmon fillet on top of the cheese.
Garnish: Drizzle 1 tablespoon of basil pesto over each fillet. Top with fresh basil leaves and a sprinkle of pine nuts if desired. Serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Prepare the Whipped Feta: In a food processor or high-speed blender, combine the crumbled feta, room temperature cream cheese, 2 tablespoons of extra virgin olive oil, minced garlic, lemon zest, and lemon juice. Pulse until the mixture is completely smooth and airy. If it is too thick, add a teaspoon of water or oil to loosen it. Set aside.
Prep the Salmon: Pat the salmon fillets dry with a paper towel. This is crucial for getting a good sear. Season generously with salt and black pepper on both sides.
Sear the Salmon: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets in the pan (skin-side down if using skin-on). Cook for 4-5 minutes until the skin is crispy and the fish releases easily from the pan.
Finish Cooking: Flip the fillets and cook for another 2-4 minutes, depending on the thickness and your desired doneness. For keto, we want to keep those healthy fats intact, so don't overcook it to the point of dryness.
Assemble: To plate, spread a generous swoosh of the whipped feta onto the bottom of each plate. Place the hot salmon fillet on top of the cheese.
Garnish: Drizzle 1 tablespoon of basil pesto over each fillet. Top with fresh basil leaves and a sprinkle of pine nuts if desired. Serve immediately.