Baked Salmon with Pesto

I still remember the first time I served baked salmon with pesto at a dinner party—it was a Tuesday evening when my neighbor mentioned she'd never had homemade pesto before. I rushed to the kitchen, knowing I had fresh basil growing on the windowsill and beautiful salmon fillets waiting in the fridge. Twenty-eight minutes later, I pulled out this golden, herb-topped masterpiece, and watching everyone's faces light up as they took that first bite taught me that sometimes the most impressive meals are the simplest ones.

One afternoon, my daughter asked if she could help make dinner. I gave her the basil to tear apart while I prepared the salmon, and she got to watch as the simple ingredients transformed into something restaurant-worthy. She's asked me to make it almost every week since—not because it's complicated, but because together we'd discovered something delicious that we'd made with our own hands.

Ingredients

• 4 salmon fillets (about 170 g / 6 oz each), skin-on or skinless: The skin helps keep the fish moist during baking, but remove it if you prefer. Look for fillets with a bright, metallic sheen—that's how you know they're fresh.
• 1 tablespoon olive oil: This light coating creates a beautiful golden surface. Don't skip it; it's the difference between dry and tender fish.
• 1/2 teaspoon salt: Season generously; salmon can handle it. The salt draws out the natural juices and keeps the flesh succulent.
• 1/4 teaspoon freshly ground black pepper: Fresh pepper matters here—pre-ground loses its bite and warmth over time.
• 1 cup fresh basil leaves, packed: This is where the soul of the dish lives. Pick the tender leaves from near the top of the plant, and use them the same day if possible.
• 1/4 cup pine nuts (or walnuts): Pine nuts give a buttery richness, but walnuts work beautifully too and are friendlier on the wallet. Toast them lightly in a dry pan first for deeper flavor.
• 1/4 cup grated Parmesan cheese: Fresh from a block tastes incomparably better than pre-shredded. The pre-shredded kind has anti-caking agents that make the pesto feel grainy.
• 1 garlic clove: One clove is enough—garlic can overpower if you're not careful. I learned that lesson the hard way.
• 1/4 cup extra-virgin olive oil: This is your pesto's foundation. Use oil you'd actually taste on bread; it makes all the difference.
• 1 tablespoon lemon juice: Adds brightness and prevents the basil from darkening. Fresh lemon is essential here.
• 1/4 teaspoon salt (for pesto): Season to your taste; you can always add more.

Instructions

Set your stage:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This small step prevents sticking and makes cleanup a joy instead of a chore. Let the oven warm fully—about 5 minutes—so the salmon starts cooking the moment it enters.

Prepare the salmon:

Pat those beautiful fillets completely dry with paper towels. Moisture is the enemy of a crispy exterior. Brush both sides with olive oil, feeling the oil coat each fillet evenly. Season with salt and pepper, letting your fingers feel the grains fall where they may. Arrange skin-side down on the sheet, giving each fillet a little breathing room so heat circulates around them.

Make the magic (pesto):

Add basil, pine nuts, Parmesan, and that single garlic clove to your food processor. Pulse gently at first—you want it to recognize each ingredient, not pulverize them into oblivion. Drizzle in the olive oil slowly, watching the mixture transform into something glossy and vibrant. Add lemon juice and salt, tasting as you go. If it's too thick, add a touch more olive oil. If it's too thin, add another basil leaf. This is where your instincts matter more than the recipe.

Dress the salmon:

Spread 1 to 2 tablespoons of pesto over each fillet, using the back of a spoon to create gentle, even coverage. Don't worry about perfection—rustic is beautiful here. Some pesto will pool and caramelize slightly at the edges, and that's exactly what you want.

Bake until tender:

Slide the sheet into that warm oven and set a timer for 15 to 18 minutes. You'll know it's done when the salmon flakes easily with a fork and the thickest part is opaque all the way through. The pesto will darken slightly around the edges, which is wonderful. Trust your senses—if it looks cooked, it probably is.

Finish and serve:

Plate the salmon while it's still warm, and if you have fresh basil or lemon wedges, scatter them around like you're finishing a painting. Serve immediately, before it cools.

Save to Pinterest

Years ago, a friend who claimed she didn't like fish joined us for dinner and had seconds of this salmon. That's when I realized this dish isn't really about convincing anyone of anything—it's simply that good, that honest, that worth sharing.

Pesto Possibilities

While basil pesto is the classic pairing, I've experimented with variations that surprised even me. A cilantro-lime pesto brings brightness if you're in the mood for something different. Parsley with toasted walnuts creates a more subtle green flavor. Sun-dried tomato pesto adds a sweet, tangy dimension. The beauty of this salmon foundation is how well it accepts different herb partners—use what grows in your garden or what speaks to you that day.

Side Dish Companions

This salmon feels complete with roasted vegetables on the side—I'm partial to asparagus with a squeeze of lemon, or cherry tomatoes that burst from the heat and create their own little sauce. A simple green salad with a lemon vinaigrette cuts through the richness beautifully. If you want something more substantial, try serving it alongside jasmine rice or cauliflower rice, which soaks up any extra pesto sliding off the salmon. The key is choosing something that doesn't compete, but rather lets the salmon stay the star.

Make It Your Own

This recipe is a foundation, not a rule book. I've learned that cooking is most joyful when you trust yourself to adjust things.

• Swap pine nuts for walnuts, almonds, or even sunflower seeds if that's what you have—each brings its own flavor character.
• If fresh basil isn't available, parsley works, or use store-bought pesto and just heat it gently so it stays bright.
• Pair it with a crisp Sauvignon Blanc or Pinot Grigio that echoes the lemon and herb notes.

Save to Pinterest

This salmon has become my go-to when I want to feel accomplished in the kitchen without breaking a sweat. It's the meal I make for people I love, served on ordinary Tuesday nights.

Recipe Questions & Answers

→ What type of salmon works best for this preparation?

Both skin-on and skinless salmon fillets work well. Skin-on helps retain moisture during baking, but skinless is suitable if preferred.

→ Can I substitute pine nuts for other nuts in the pesto?

Yes, walnuts or almonds can replace pine nuts for a different nutty flavor while maintaining the pesto's texture.

→ How can I tell when the salmon is perfectly baked?

The salmon is done when it flakes easily with a fork and appears opaque throughout, typically after 15–18 minutes at 200°C (400°F).

→ Is it possible to prepare the pesto ahead of time?

Yes, pesto can be made in advance and stored in the refrigerator for up to two days, which helps streamline meal prep.

→ What side dishes pair well with this salmon and pesto combination?

Roasted vegetables, rice, or a fresh green salad complement the flavors and textures of the baked salmon with pesto beautifully.