Why You’ll Love This Recipe
Pesto salmon is incredibly easy to make and packed with bold, fresh flavor. The pesto adds a savory, garlicky, slightly nutty richness that perfectly complements the buttery salmon. It’s a low-effort, high-reward dish that’s naturally gluten-free, low-carb, and full of healthy fats. With minimal ingredients and no complex steps, this recipe is ideal for busy cooks who don’t want to compromise on taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin-on or skinless)
- Basil pesto (store-bought or homemade)
- Olive oil
- Salt
- Black pepper
- Lemon juice (optional, for serving)
- Fresh basil (optional garnish)
- Cherry tomatoes or asparagus (optional for roasting alongside)
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet skin-side down.
- Season salmon with a pinch of salt and pepper.
- Spoon 1–2 tablespoons of pesto over each fillet, spreading it evenly to cover the top.
- (Optional) Add vegetables like cherry tomatoes or asparagus to the pan and drizzle with olive oil.
- Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C).
- Remove from the oven and let rest for a couple of minutes.
- Serve with a squeeze of lemon juice and garnish with fresh basil if desired.
Servings and timing
This recipe serves 4.
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: 20 minutes
Variations
- Pesto-crusted: Mix pesto with breadcrumbs and Parmesan cheese for a crunchy topping.
- Grilled version: Grill salmon over medium-high heat for 4–5 minutes per side, then top with pesto.
- Creamy pesto: Stir a spoonful of Greek yogurt or cream cheese into the pesto for a richer texture.
- Vegetable bake: Roast salmon with zucchini, bell peppers, and onions for a full sheet pan meal.
- Different pesto: Try sun-dried tomato pesto, arugula pesto, or walnut pesto for a twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place salmon in a 300°F (150°C) oven for 10–12 minutes or until warmed through.
Avoid microwaving to preserve the texture of the salmon and pesto.
Leftover salmon can also be served cold over salads, mixed into pasta, or added to grain bowls.
FAQs
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before seasoning and baking.
Is store-bought pesto okay?
Absolutely. Store-bought pesto works well, but homemade will give you the freshest flavor.
Can I make this dairy-free?
Yes, use a dairy-free pesto or make your own with olive oil, basil, garlic, and nuts.
Should I remove the skin before baking?
No, it’s best to leave the skin on for baking—it helps retain moisture and can easily be removed after cooking.
Can I cook this in an air fryer?
Yes. Air fry at 400°F (200°C) for 8–10 minutes, depending on the thickness of the fillets.
How do I know when salmon is done?
It should flake easily with a fork and have an internal temperature of 125–130°F (52–54°C).
What sides pair well with pesto salmon?
Try roasted vegetables, quinoa, rice, or a light salad. Pasta tossed with olive oil or lemon is also great.
Can I use other types of fish?
Yes, trout, cod, or halibut also work well with pesto.
Is pesto salmon healthy?
Yes, it’s high in protein, omega-3 fatty acids, and packed with fresh herbs and healthy fats.
Can I make this ahead of time?
You can prep the salmon and pesto a few hours in advance. Bake just before serving for best results.
Conclusion
Pesto Salmon is a quick, flavorful, and elegant meal that’s sure to become a favorite in your recipe rotation. With just a few ingredients and minimal prep, you can enjoy a restaurant-quality dish that’s both nutritious and delicious. Whether you’re serving it with vegetables, grains, or salad, this easy recipe delivers big flavor every time.
PrintPesto Salmon
Pesto Salmon is a quick and elegant dish featuring tender salmon fillets topped with fresh, herby basil pesto. Baked to perfection in under 20 minutes, it’s a healthy, flavorful, and effortless dinner option for busy nights or special occasions.
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 1/4 cup basil pesto (store-bought or homemade)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice (optional, for serving)
- Fresh basil leaves (optional, for garnish)
- 1 cup cherry tomatoes or 1 bunch asparagus (optional, for roasting alongside)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
- Pat salmon fillets dry and place them skin-side down on the sheet pan.
- Season with salt and pepper.
- Spoon 1–2 tbsp pesto over each fillet and spread evenly.
- (Optional) Add cherry tomatoes or asparagus to the pan, drizzle with olive oil, and season lightly.
- Bake 12–15 minutes, until salmon flakes easily with a fork and reaches 125–130°F (52–54°C).
- Remove from oven and rest for 2 minutes.
- Serve with lemon juice and garnish with fresh basil if desired.
Notes
- Leave skin on for juicier salmon—it can be removed after cooking.
- Store-bought pesto works fine, but homemade adds fresher flavor.
- Try with different pestos like sun-dried tomato or arugula pesto.
- Air fryer option: cook at 400°F (200°C) for 8–10 minutes.
- Leftovers are delicious cold in pasta, salads, or wraps.
Nutrition
- Serving Size: 1 fillet (based on 4 servings)
- Calories: 340
- Sugar: 1g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
