Roasted Salmon with Spring Pesto

Why You’ll Love This Recipe

• Fresh and vibrant spring flavors
• Tender and flaky roasted salmon
• Healthy and protein-rich meal
• Easy enough for busy weeknights
• Elegant presentation with simple ingredients
• Pairs beautifully with vegetables or grains
• Bright homemade pesto adds incredible flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 lemon, sliced

For the Spring Pesto

• 2 cups fresh basil or mixed herbs
• 1 cup spinach or arugula
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts or almonds
• 2 garlic cloves
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil.
3. Season the salmon with salt and black pepper.
4. Arrange lemon slices over the salmon.
5. Roast the salmon for 12 to 15 minutes until the fish flakes easily with a fork.
6. While the salmon cooks, prepare the pesto by combining basil, spinach or arugula, Parmesan cheese, nuts, garlic, olive oil, lemon juice, salt, and black pepper in a food processor.
7. Blend until smooth, adding more olive oil if needed for consistency.
8. Remove the salmon from the oven and spoon the spring pesto over the top.
9. Serve warm with your favorite sides.

Servings and timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Herb Variation: Use parsley, dill, or mint in the pesto.
• Nut-Free Option: Omit nuts or use sunflower seeds.
• Grilled Salmon: Grill the salmon instead of roasting.
• Creamy Pesto: Add Greek yogurt for a creamier sauce.
• Vegetable Boost: Serve with asparagus, peas, or roasted potatoes.

Storage/Reheating

Store leftover roasted salmon and pesto separately in airtight containers in the refrigerator for up to 3 days.

To reheat, warm the salmon gently in the oven at 300°F until heated through. Add pesto after reheating for the freshest flavor.

The pesto can also be frozen for up to 2 months.

FAQs

What herbs work best for spring pesto?

Basil, parsley, mint, dill, and arugula all work wonderfully.

How do I know when salmon is done?

The salmon should flake easily with a fork and appear opaque throughout.

Can I use store-bought pesto?

Yes, though homemade pesto adds fresher spring flavor.

What sides pair well with roasted salmon?

Rice, quinoa, roasted vegetables, salads, or potatoes pair beautifully.

Can I make the pesto ahead of time?

Yes, pesto can be prepared several days in advance.

Can I grill the salmon?

Yes, grilled salmon works perfectly with spring pesto.

Is salmon healthy?

Yes, salmon is rich in protein and omega-3 fatty acids.

Can I use another fish?

Yes, trout, cod, or halibut also pair nicely with pesto.

How do I keep pesto bright green?

Use fresh herbs and avoid overheating the pesto.

Can I make this dairy-free?

Yes, omit Parmesan cheese or use dairy-free alternatives.

Conclusion

Roasted Salmon with Spring Pesto is a fresh and elegant meal that combines tender flaky salmon with vibrant homemade pesto for a delicious seasonal dish. Easy to prepare yet impressive enough for entertaining, this healthy recipe delivers bright flavor and satisfying texture in every bite. Perfect with vegetables, grains, or salads, it’s a wonderful way to celebrate fresh spring ingredients.

Roasted Salmon with Spring Pesto

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Roasted Salmon with Spring Pesto is a fresh and flavorful dish featuring tender roasted salmon topped with vibrant homemade pesto made from fresh herbs and seasonal greens. This healthy and elegant meal is perfect for weeknight dinners or special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roast
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 lemon, sliced
• 2 cups fresh basil or mixed herbs
• 1 cup spinach or arugula
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts or almonds
• 2 garlic cloves
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet and drizzle with olive oil.
3. Season the salmon with salt and black pepper.
4. Arrange lemon slices over the salmon fillets.
5. Roast the salmon for 12 to 15 minutes until the fish flakes easily with a fork.
6. While the salmon cooks, prepare the pesto by combining basil or mixed herbs, spinach or arugula, Parmesan cheese, nuts, garlic, olive oil, lemon juice, salt, and black pepper in a food processor.
7. Blend until smooth, adding more olive oil if needed for desired consistency.
8. Remove the salmon from the oven and spoon the spring pesto over the top.
9. Serve warm with your favorite vegetables, grains, or salad.

Notes

• Use parsley, dill, or mint for different pesto flavor variations.
• Sunflower seeds can be substituted for nuts in a nut-free version.
• Grill the salmon instead of roasting for smoky flavor.
• Add Greek yogurt to the pesto for a creamier texture.
• Store leftover salmon and pesto separately in airtight containers for up to 3 days.
• Add pesto after reheating salmon for the freshest flavor and color.

Nutrition

• Serving Size: 1 salmon fillet with pesto
• Calories: 480 kcal
• Sugar: 1 g
• Sodium: 310 mg
• Fat: 34 g
• Saturated Fat: 6 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 39 g
• Cholesterol: 95 mg