Salmon Pesto
A vibrant, healthy main dish featuring tender baked salmon fillets crowned with a zesty basil pesto. This dish pairs perfectly with a light salad or steamed vegetables, offering an easy yet elegant meal ideal for weeknights or entertaining.
Equipment
- Baking sheet
- Aluminum foil or parchment paper
- Small mixing bowl
- Spoon or small spatula (for spreading pesto)
- Knife
- Measuring cups and spoons
Ingredients
- Salmon Fillets: 4 fillets approximately 6 oz each; skin on or off as preferred
- Olive Oil: 1-2 tablespoons for drizzling
- Salt: 1/2 teaspoon adjust to taste
- Black Pepper: 1/4 teaspoon freshly ground
- Basil Pesto: 1/3 to 1/2 cup store-bought or homemade – see note below for a simple homemade version
- Lemon: 1 cut into wedges (for serving)
- Optional Garnish: Fresh basil leaves or a handful of cherry tomatoes halved
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Prepare Salmon:
- Pat the salmon fillets dry with paper towels.
- Place the fillets on the prepared baking sheet.
- Drizzle each fillet with olive oil and season with salt and freshly ground black pepper.
- Apply Pesto:
- Evenly spread a generous layer (about 1–2 tablespoons per fillet, or more if desired) of basil pesto over the top of each salmon fillet.
- If using cherry tomatoes, scatter them around the salmon for extra color and flavor.
- Bake:
- Place the baking sheet in the preheated oven.
- Bake for 12-15 minutes, or until the salmon flakes easily when tested with a fork. (Thicker fillets may require an extra minute or two.)
- Serve:
- Remove the salmon from the oven and let it rest for a minute.
- Serve hot with a squeeze of fresh lemon juice and a garnish of basil leaves if desired.
- Details
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Gluten-Free, Paleo, Low-Carb, Whole30-friendly (ensure your pesto meets Whole30 requirements if following that diet)
- Keywords
- Salmon, Pesto, Baked Salmon, Healthy Dinner, Italian, Quick Recipe, Low-Carb, Gluten-Free, Paleo
- Nutrition (per serving, based on one 6 oz salmon fillet with pesto)
- Serving Size: 1 fillet (approximately 6 oz)
- Calories: ~350 kcal
- Sugar: ~1 g
- Sodium: ~300 mg (varies with pesto and added salt)
- Fat: ~20 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~16 g
- Trans Fat: 0 g
- Carbohydrates: ~2 g
- Fiber: 0–1 g (depending on the pesto ingredients)
- Protein: ~35 g
- Cholesterol: ~70 mg
- Note: Nutritional values are approximate and can vary based on the exact ingredients and brands used.
Notes
Homemade Basil Pesto (Optional):
For a fresh, homemade pesto, blend together:
2 cups fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup pine nuts (or walnuts)
1-2 garlic cloves
1/2 cup olive oil
Salt and pepper to taste
Adjust the oil for your desired consistency.
Customization:
For an extra burst of flavor, marinate the salmon in lemon juice and a bit of olive oil for 15 minutes before baking.
Consider serving with a side of roasted vegetables, quinoa, or a crisp mixed greens salad for a complete meal.
Cooking Tip:
Avoid overbaking the salmon to ensure it remains moist and tender. The fish is done when it flakes easily with a fork.
For a fresh, homemade pesto, blend together:
2 cups fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup pine nuts (or walnuts)
1-2 garlic cloves
1/2 cup olive oil
Salt and pepper to taste
Adjust the oil for your desired consistency.
Customization:
For an extra burst of flavor, marinate the salmon in lemon juice and a bit of olive oil for 15 minutes before baking.
Consider serving with a side of roasted vegetables, quinoa, or a crisp mixed greens salad for a complete meal.
Cooking Tip:
Avoid overbaking the salmon to ensure it remains moist and tender. The fish is done when it flakes easily with a fork.