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Baked Pesto Salmon Recipe

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4.4 from 64 reviews

A flavorful and healthy Baked Pesto Salmon recipe featuring tender salmon filets topped with a vibrant homemade pesto sauce made from fresh basil, pine nuts, garlic, and parmesan, baked to perfection for a delicious and easy meal.

Ingredients

Salmon

  • 4 4-ounce salmon filets
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Pesto

  • ½ cup pine nuts
  • ¼ cup olive oil
  • 1 heaping cup fresh basil
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • ¼ cup grated parmesan
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: handful of fresh arugula

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). This ensures it reaches the right temperature for cooking the salmon evenly.
  2. Prepare Salmon: Season the salmon filets on both sides with ¾ teaspoon salt and ½ teaspoon black pepper. Place them skin-side down on a baking sheet lined with parchment paper or lightly greased.
  3. Make the Pesto: In a food processor or blender, combine ½ cup pine nuts, 1 heaping cup fresh basil, 1 clove garlic, 1 tablespoon lemon juice, ¼ cup grated parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper. While blending, slowly drizzle in ¼ cup olive oil until the mixture forms a smooth, vibrant pesto. If desired, add a handful of fresh arugula for an extra peppery flavor and blend until combined.
  4. Top Salmon with Pesto: Spoon generous amounts of the prepared pesto evenly over each salmon filet, covering the flesh completely but avoiding the skin side.
  5. Bake the Salmon: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through but still moist.
  6. Serve: Remove from the oven and let rest for a couple of minutes. Serve the baked pesto salmon with your favorite sides like roasted vegetables, a fresh salad, or steamed rice for a balanced meal.

Notes

  • You can lightly toast the pine nuts before blending to enhance their flavor.
  • If you don’t have a food processor, a blender or hand-chopper can also be used to make the pesto.
  • Adjust lemon juice and salt according to your taste preference for a more tangy or savory pesto.
  • The optional arugula adds a nice peppery bite but can be omitted for a traditional basil-only pesto.
  • Make sure not to overcook the salmon to keep it moist and tender.
  • Leftover pesto can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://recipethrive.com/baked-pesto-salmon-recipe/