Why You’ll Love This Recipe
This dish strikes a perfect balance between rich and refreshing. The crispy skin and tender flesh of the salmon are complemented beautifully by the bold flavors of homemade macadamia arugula pesto. It’s naturally gluten-free, low-carb, and packed with healthy fats and protein. Plus, the pesto is versatile—use leftovers as a spread, dip, or pasta sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salmon:
- Salmon fillets, skin on
- Olive oil or avocado oil
- Salt and pepper
- Lemon wedges (for serving)
For the Macadamia Arugula Pesto:
- Fresh arugula
- Raw or roasted macadamia nuts
- Garlic
- Parmesan cheese (optional)
- Lemon juice
- Olive oil
- Salt and pepper
- Optional: fresh basil or parsley for added herb flavor
Directions
- Make the Pesto:
In a food processor, combine arugula, macadamia nuts, garlic, parmesan (if using), lemon juice, salt, and pepper. Pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until the pesto is smooth and creamy. Taste and adjust seasoning as needed. Set aside. - Prepare the Salmon:
Pat the salmon fillets dry and season both sides with salt and pepper. - Pan Fry the Salmon:
Heat olive oil in a skillet over medium-high heat.
Place the salmon skin-side down and cook for 4–5 minutes, until the skin is crispy and the fish releases easily from the pan.
Flip and cook for another 2–3 minutes, depending on thickness, until the salmon is just cooked through. - Serve:
Plate the salmon and top generously with macadamia arugula pesto. Serve with lemon wedges and your favorite sides.
Servings and timing
This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Variations
- Dairy-free: Omit parmesan or use a dairy-free alternative in the pesto.
- Nut-free: Use sunflower seeds or pumpkin seeds instead of macadamia nuts.
- Different greens: Swap arugula for spinach, kale, or mixed herbs for a milder pesto.
- Oven finish: Sear salmon skin-side down, then transfer to oven at 400°F for 5 minutes if thicker cuts.
- Make it a bowl: Serve over quinoa, brown rice, or cauliflower rice with roasted vegetables.
Storage/Reheating
Store leftover salmon and pesto separately in airtight containers in the fridge for up to 3 days.
To reheat salmon:
- Stovetop: Reheat gently in a pan over low heat.
- Oven: Bake at 300°F for 10–12 minutes.
Avoid microwaving to maintain texture.
Pesto can be stored in the fridge for up to 5 days or frozen for up to 1 month.
FAQs
Can I make the pesto ahead of time?
Yes, pesto can be made up to 5 days in advance and stored in the fridge in a sealed jar.
Do I have to use macadamia nuts?
No, you can substitute with cashews, almonds, pine nuts, or walnuts if needed.
Is arugula too bitter for pesto?
Arugula adds a peppery bite. If it’s too strong for your taste, mix in spinach or basil.
How do I know when salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F.
Can I use skinless salmon?
Yes, but the skin helps protect the flesh while cooking and adds texture.
Can I bake the salmon instead?
Yes, bake at 400°F for 12–15 minutes depending on thickness, then top with pesto.
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in healthy fats and protein.
What sides go well with this dish?
Roasted vegetables, sautéed greens, mashed cauliflower, or a simple salad pair well.
Can I freeze the pesto?
Yes, freeze in small containers or ice cube trays for easy future use.
Can I use leftover pesto for other meals?
Absolutely—spread it on sandwiches, toss it with pasta, or drizzle over grilled veggies.
Conclusion
Pan Fried Salmon with Macadamia Arugula Pesto is a flavorful and elegant dish that’s as nourishing as it is delicious. The crispy, seared salmon paired with the bold, herby pesto makes for a simple yet elevated meal that’s ready in under 20 minutes. Whether for a busy night or a special dinner, this dish brings gourmet taste to your table with ease.
PrintPan Fried Salmon with Macadamia Arugula Pesto
Pan Fried Salmon with Macadamia Arugula Pesto is an elegant, nutrient-rich dish featuring crispy salmon fillets topped with a bold and peppery arugula pesto made with macadamia nuts. It’s quick to prepare, naturally gluten-free, and perfect for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: undefined
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mediterranean
Ingredients
[object Object]
Instructions
**Make the Pesto:** In a food processor, combine arugula, macadamia nuts, garlic, parmesan (if using), lemon juice, salt, and pepper. Pulse until finely chopped.,With the processor running, slowly stream in olive oil until the pesto reaches a smooth, spreadable consistency. Taste and adjust seasoning. Set aside.,**Prepare the Salmon:** Pat salmon fillets dry and season both sides with salt and pepper.,**Pan Fry the Salmon:** Heat oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until the skin is crispy and salmon releases easily.,Flip and cook the other side for 2–3 minutes until just cooked through (internal temp: 145°F).,**Serve:** Plate salmon and top generously with pesto. Serve with lemon wedges and your choice of sides.
Notes
Use leftover pesto as a sandwich spread, salad dressing, or pasta sauce.,To make it dairy-free, omit parmesan or use a dairy-free alternative.,Swap arugula with spinach, basil, or kale if desired.,If using thicker salmon fillets, sear and finish in a 400°F oven for 5–7 minutes.,For extra crunch, top with chopped macadamia nuts before serving.
Nutrition
- Serving Size: 1 salmon fillet with pesto
- Calories: 460
- Sugar: 1g
- Sodium: 290mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 85mg
