I love making Pesto Salmon when I want a flavorful, elegant meal that comes together quickly. Tender salmon fillets are topped with vibrant pesto and baked until perfectly flaky. For me, it’s a simple yet impressive dish that feels both wholesome and satisfying.
Why You’ll Love This Recipe
I love how effortlessly this recipe delivers big flavor. The pesto adds a rich blend of basil, garlic, and Parmesan that pairs beautifully with the buttery salmon.
I also appreciate how fast it cooks. In under 30 minutes, I can have a healthy, protein-packed dinner on the table. It works perfectly for busy weeknights but is also special enough for entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets
1/3 cup basil pesto (store-bought or homemade)
1 tablespoon olive oil
Salt to taste
Black pepper to taste
1 tablespoon lemon juice
Optional: cherry tomatoes or lemon slices for baking
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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I place the salmon fillets on the prepared baking sheet and drizzle them lightly with olive oil.
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I season with salt and black pepper.
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I spread an even layer of pesto over the top of each fillet.
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If I’m using cherry tomatoes or lemon slices, I arrange them around the salmon.
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I bake for 12–15 minutes, or until the salmon flakes easily with a fork.
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I remove the salmon from the oven and drizzle with fresh lemon juice before serving.
Servings and timing
This recipe makes about 4 servings.
Prep Time: 5–10 minutes
Cook Time: 12–15 minutes
Total Time: About 20–25 minutes
Variations
I sometimes add a sprinkle of grated Parmesan on top before baking for extra richness. When I want a slightly crisp top, I broil the salmon for the last 1–2 minutes.
If I prefer grilling, I wrap the salmon in foil with pesto and cook it on the grill until tender. I also enjoy serving it over pasta or alongside roasted vegetables for a complete meal.
storage/reheating
I store leftover salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm it gently in a 300°F (150°C) oven for about 8–10 minutes to prevent drying out. I can also enjoy it cold over a salad. I avoid microwaving when possible to maintain the best texture.
Freezing is possible, but I prefer enjoying it fresh for the best flavor and texture.
FAQs
Can I use frozen salmon?
Yes, I thaw it completely and pat it dry before adding the pesto.
What type of pesto works best?
I prefer basil pesto, but sun-dried tomato pesto also works well for a different flavor profile.
How do I know when the salmon is done?
I check that it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I make this dish dairy-free?
Yes, I use a dairy-free pesto without Parmesan if needed.
What should I serve with pesto salmon?
I like serving it with roasted vegetables, rice, quinoa, or a fresh green salad.
Conclusion
I find Pesto Salmon to be one of the easiest and most flavorful ways to prepare salmon. The vibrant pesto and tender fish create a simple yet elegant combination that never disappoints. Whenever I want a quick, wholesome, and satisfying meal, this recipe is always a favorite in my kitchen.
PrintPesto Salmon
Pesto Salmon is a quick and elegant dish featuring tender salmon fillets topped with vibrant basil pesto and baked until perfectly flaky, making it a wholesome and flavorful meal.
- Prep Time: 5–10 minutes
- Cook Time: 12–15 minutes
- Total Time: 20–25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
- 4 salmon fillets
- 1/3 cup basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1 tablespoon lemon juice
- Optional: cherry tomatoes or lemon slices for baking
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place salmon fillets on the prepared baking sheet and drizzle lightly with olive oil.
- Season with salt and black pepper.
- Spread an even layer of pesto over each fillet.
- If using, arrange cherry tomatoes or lemon slices around the salmon.
- Bake for 12–15 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from oven and drizzle with fresh lemon juice before serving.
Notes
- Sprinkle grated Parmesan on top before baking for extra richness.
- Broil for 1–2 minutes at the end for a slightly crisp top.
- Wrap in foil and grill instead of baking if preferred.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently at 300°F (150°C) to prevent drying.
- Use dairy-free pesto if needed.
Nutrition
- Serving Size: 1 fillet
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 37 g
- Cholesterol: 95 mg
