Pesto Salmon Recipe
Pesto Salmon Recipe
Table of Contents
Pesto Salmon Recipe:
This delicious pesto salmon recipe is a quick, healthy, and flavorful meal that’s perfect for weeknights or special occasions. Made with fresh salmon fillets and topped with rich, herby pesto sauce, this dish is not only easy to prepare but also packed with nutrients. Serve it with a side of roasted vegetables or a light salad for a well balanced, satisfying meal. In just 25 minutes, you’ll have a gourmet quality dinner on the table, impressing both family and guests.
Description:
This pesto salmon recipe brings together the rich flavors of fresh, wild caught salmon and the vibrant taste of homemade or store bought pesto. Salmon is an excellent source of omega 3 fatty acids, which are essential for heart health, while pesto adds a burst of herby, garlicky goodness. The combination creates a perfect harmony of textures and flavors, offering a healthy yet indulgent meal that’s suitable for any occasion.
One of the greatest things about this recipe is how simple and quick it is to make. You can have this delicious dish ready to serve in less than 30 minutes, making it ideal for those busy weeknights when you don’t have much time to cook but still want to enjoy a wholesome dinner.
For this pesto salmon recipe, you’ll start with high quality salmon fillets. You can use skin on or skinless salmon, depending on your preference. The salmon is seasoned with salt, pepper, and a touch of lemon, then topped generously with pesto. You can use homemade pesto for a fresher taste or opt for a good quality store bought version for convenience. As the salmon bakes, the pesto infuses the fish with its rich flavors, creating a moist, tender texture.
This dish pairs beautifully with simple sides like roasted asparagus, quinoa, or a fresh salad. You can also add a squeeze of lemon on top right before serving for an extra burst of citrusy brightness that complements the richness of the salmon.
Whether you’re cooking for yourself, your family, or entertaining guests, this pesto salmon recipe is sure to be a hit. Plus, it’s versatile enough to be served on any occasion, from casual weeknight dinners to more elegant gatherings.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/2 cup pesto sauce (homemade or store bought)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the salmon: Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place the fillets skin side down on the prepared baking sheet.
- Top with pesto: Spread about 2 tablespoons of pesto sauce evenly over the top of each salmon fillet, making sure to cover the surface well.
- Add lemon slices: Place lemon slices on top of each fillet or around the salmon on the baking sheet. The lemon will add brightness and enhance the flavor as it roasts.
- Bake the salmon: Bake the salmon in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Garnish and serve: Once the salmon is done, remove it from the oven and let it rest for a couple of minutes. Garnish with fresh basil leaves, if desired, and serve immediately. A side of roasted vegetables, quinoa, or a fresh salad complements this dish beautifully.
Notes:
- If you prefer a crispier topping, you can broil the salmon for the last 2-3 minutes of cooking. Just keep a close eye to prevent burning the pesto.
- You can also use skin on or skinless salmon depending on your preference. Skin on salmon tends to be more flavorful and stays juicier during cooking.
- For homemade pesto, simply blend fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor until smooth. This will give you a fresher, brighter flavor than store bought varieties.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. The salmon can be reheated in a low oven or enjoyed cold over salads.
Pesto Salmon Recipe
Ingredients
- 4 salmon fillets 6 oz each
- 1/2 cup pesto sauce homemade or store bought
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon sliced
- Fresh basil leaves for garnish optional
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the salmon: Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place the fillets skin side down on the prepared baking sheet.
- Top with pesto: Spread about 2 tablespoons of pesto sauce evenly over the top of each salmon fillet, making sure to cover the surface well.
- Add lemon slices: Place lemon slices on top of each fillet or around the salmon on the baking sheet. The lemon will add brightness and enhance the flavor as it roasts.
- Bake the salmon: Bake the salmon in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Garnish and serve: Once the salmon is done, remove it from the oven and let it rest for a couple of minutes. Garnish with fresh basil leaves, if desired, and serve immediately. A side of roasted vegetables, quinoa, or a fresh salad complements this dish beautifully.
Notes
- If you prefer a crispier topping, you can broil the salmon for the last 2-3 minutes of cooking. Just keep a close eye to prevent burning the pesto.
- You can also use skin on or skinless salmon depending on your preference. Skin on salmon tends to be more flavorful and stays juicier during cooking.
- For homemade pesto, simply blend fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor until smooth. This will give you a fresher, brighter flavor than store bought varieties.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. The salmon can be reheated in a low oven or enjoyed cold over salads.
