Baked Salmon with Pesto (Print)
Tender salmon fillets layered with fresh basil pesto and baked for a delicious, healthy main dish.
# What You Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Pesto
05 - 1 cup packed fresh basil leaves
06 - 1/4 cup pine nuts or walnuts
07 - 1/4 cup grated Parmesan cheese
08 - 1 garlic clove
09 - 1/4 cup extra-virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1/4 teaspoon salt
→ Garnish
12 - Lemon wedges
13 - Fresh basil leaves
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt and pepper. Arrange fillets skin-side down on the prepared baking sheet.
03 - In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, olive oil, lemon juice, and salt. Blend until a smooth pesto forms, scraping down the sides as necessary.
04 - Spread 1 to 2 tablespoons of pesto evenly over each salmon fillet.
05 - Place salmon in the preheated oven and bake for 15 to 18 minutes, until salmon flakes easily and is cooked through.
06 - Serve hot, garnished with lemon wedges and fresh basil leaves as desired.
# Expert Advice:
01 -
- It's ready in under 30 minutes, making weeknight dinners feel fancy without the stress
- The vibrant basil pesto stays bright and fresh, never overcooked or bitter
- Your kitchen fills with an aroma that makes everyone wonder what magic you're creating
- Naturally gluten-free and low-carb, but tastes indulgent enough for celebration
02 -
- Don't overbake—salmon continues cooking slightly after you remove it from the oven, so pull it out when it's just barely done. Overcooked salmon is dry salmon, and that's a tragedy.
- Make your pesto just before serving. Once basil is blended, it starts to oxidize and darken. If you must make it ahead, cover it with plastic wrap pressed directly onto the surface to prevent air contact.
- Room temperature salmon cooks more evenly than cold salmon straight from the fridge. Take it out 15 minutes before cooking if you remember.
03 -
- Buy salmon fillets of similar thickness so they cook evenly—uneven fillets mean some parts are overcooked while others aren't done.
- If your pesto separates after storing, simply stir it back together or blend it briefly again—this is normal and doesn't mean anything went wrong.
- Save the pesto recipe itself. Once you understand the ratio (roughly 1 cup herbs to 1/4 cup nuts to 1/4 cup oil), you can make pesto with whatever herbs you have available.