Pesto Salmon Recipe
I just made this pesto salmon recipe, and I can’t get over how simple yet gourmet it feels. The salmon turns out so tender and juicy, while the pesto gives it a burst of flavor that makes the whole kitchen smell amazing.
I love that it only takes a handful of ingredients, but the result looks like I spent hours preparing it. This dish is perfect for busy weeknights or when I want something elegant without too much effort. Honestly, I’d serve this to guests any day!
Ingredients
Here’s everything you’ll need to make this delicious pesto salmon:
- 2 pounds salmon: fresh or thawed fillets work best; frozen can make the texture mushy.
- ½ cup pesto: I prefer homemade because it’s fresher and more vibrant, but a high-quality store-bought pesto works too.
- Cooking spray: to keep the salmon from sticking and make cleanup easier.
- Black pepper: just a light sprinkle enhances the flavor without overpowering it.
- Lemon slices (optional): for garnish and a fresh pop of brightness before serving.
Note: serves about 6 people, depending on portion size.
Variations
This recipe is easy to customize for your taste or dietary needs:
- Dairy-free: Use a vegan pesto made without Parmesan.
- Nut-free: Swap pine nuts with sunflower seeds in homemade pesto.
- Extra zing: Add a squeeze of lemon juice before baking.
- Crisp topping: Sprinkle breadcrumbs mixed with grated cheese (or a vegan option) for a golden crust.
Cooking Time
Quick prep and fast baking make this a weeknight-friendly dish.
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Equipment You Need
A few basic tools are all you need to pull this off with ease.
- Baking sheet lined with foil: for even cooking and easy cleanup.
- Cooking spray: keeps the salmon from sticking.
- Measuring cup: to scoop out pesto evenly.
- Oven: to bake the salmon to perfection.
How to Make Pesto Salmon Recipe?
Follow these simple steps to create a flavorful salmon that looks and tastes amazing.
Preparing the Salmon
I start by lining a baking sheet with foil and spraying it lightly with cooking spray. Then I place the salmon skin-side down, making sure it sits flat. If some fillets are thinner at the edges, I like to tuck them underneath so everything cooks evenly. A quick spray of oil and a little black pepper is all the seasoning I add before the pesto goes on.
Adding the Pesto
Next, I spoon the pesto onto each piece of salmon. About two tablespoons per fillet usually does the trick. I don’t spread it out too much before baking—it keeps its bright green color better this way. The pesto will settle and spread slightly on its own as it cooks.
Baking and Finishing Touches
The salmon goes into a preheated oven at 400°F. I bake it for around 20 minutes, or until it flakes easily with a fork. Sometimes, if the fillets are thinner, I check them a little earlier to make sure they don’t overcook. Once it’s out, I garnish with fresh lemon slices for a bright finish before serving.
Additional Tips for Making this Recipe Better
Here are a few things I’ve learned after making this recipe:
- I always pat the salmon dry before baking; it helps the pesto stick better.
- If I’m cooking multiple fillets, I fold the thinner ends under so they don’t dry out.
- Sometimes I save a little extra pesto to drizzle on top right before serving—it makes the salmon extra flavorful.
- Letting the salmon rest for 2 minutes after baking keeps it moist and tender.
How to Serve Pesto Salmon Recipe?
I love serving this salmon on a simple platter with lemon wedges on the side. It looks elegant without any fuss. For sides, roasted potatoes or a light pasta tossed in olive oil pair really well. A crisp green salad or some roasted vegetables also balance the richness of the salmon. If I’m serving guests, I scatter a few basil leaves around the plate for a fresh, colorful touch.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: about 440 kcal
- Protein: high, thanks to the salmon
- Carbohydrates: very low
- Fat: healthy fats from salmon and pesto
Make Ahead and Storage
This recipe is great for planning ahead, and the leftovers keep their flavor beautifully.
- Storage: Leftovers keep well in the fridge for up to 3 days in an airtight container.
- Freezing: I sometimes freeze baked salmon by wrapping it tightly in foil and storing it in a freezer bag for up to 2 months.
- Reheating: To reheat, I prefer warming it gently in the oven at 350°F for about 10 minutes, or microwaving it covered for a minute or two to prevent it from drying out.
Why You’ll Love This Recipe?
This recipe is a favorite of mine for so many reasons:
- It’s quick and easy, ready in just 25 minutes.
- The presentation looks gourmet, but it takes almost no effort.
- It’s healthy, low-carb, and packed with protein.
- You can adapt it to fit dairy-free or nut-free diets.
- The flavor is fresh, bright, and satisfying every single time.
