Seared Salmon with Dill Walnut Pesto, Garlic Roasted Broccoli and Asparagus

Posted on Posted in Blog, Recipes

When I come home from a long day, the last thing I want to do is spend a few (more) hours in the kitchen. It’s super satisfying to have a meal come together from start to finish in twenty minutes. This salmon dish is one of my go-to meals when I need something on the table fast.

This dish can be adapted to many different ways of eating. It already fits the bill if you’re following a Paleo, low carb, or gluten-free diet. AIP friends: omit the black pepper and walnut or substitute with any type of nut or seed that you’ve re-introduced (pumpkin seeds or almonds would be nice!) Low histamine friends: omit the lemon juice and use any nut or seed that you can (or you can omit it). Low FODMAP friends: omit the garlic and use a bit of lemon juice instead. Enjoy!

Seared Salmon with Dill Walnut Pesto and Garlic Roasted Broccoli & Asparagus



  • 1-6 oz. portion Wild Caught Salmon
  • Salt & Pepper
  • 1 Tbsp. Olive Oil or Ghee

Roasted Vegetables:

  • 1 small bunch Broccolini (~1/2 lb.)
  • 8 stalks Asparagus
  • 1 small clove Garlic, minced or grated on microplane
  • 1 Tbsp. Olive Oil
  • 1/4 tsp. Salt

Dill Walnut Pesto:

  • 1/4 cup Fresh Dill, chopped
  • 2 Tbsp. Fresh Parsley, chopped
  • 1 Tbsp. Walnuts, chopped
  • 1/4 tsp. Salt
  • Squeeze of Lemon
  • 1/4 tsp. Garlic, grated on microplane
  • 2 Tbsp. Olive Oil


Preheat oven to 400 degrees. Toss vegetables in garlic, salt and olive oil. Roast asparagus for 7-10 minutes. Roast broccolini for 12-15 minutes.

Dry salmon portion well and season with salt and pepper. Heat olive oil or ghee over medium high heat in a small stainless (or other type of oven-safe) skillet. Once hot, place salmon skin side down in the pan. Sear on the skin side for about 1 minute. Carefully flip the salmon over with a spatula and let the other side cook for 1 minute. Transfer the pan to the oven and reduce heat to 350 degrees. Allow salmon to bake in the oven for 3-5 minutes, or until center is just cooked through. Allow the salmon to cool slightly before using a spatula to remove it from the pan.

To prepare the pesto, finely chop the dill, parsley, and walnuts. Mix in the garlic, salt, and olive oil. Arrange the salmon over the broccolini and asparagus, and top with pesto.