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Pesto salmon dish garnished with fresh basil and served with vegetables

Pesto Salmon

A quick and healthy one-pan meal featuring flavorful salmon topped with homemade pesto, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pesto
  • 1 cup Basil leaves (packed) Fresh basil brings an aromatic lift. Dried basil can work but lacks flavor.
  • 1/3 cup Grated parmesan cheese Try nutritional yeast for a dairy-free option.
  • 2 Tbsp Pine nuts Substitutes include walnuts or sunflower seeds.
  • 2 cloves Garlic Usually interchangeable with shallots for a milder flavor.
  • 1 Tbsp Lemon juice A dash of vinegar can be used as a substitute.
  • 1 1/4 tsp Kosher salt Use sea salt or coarse salt if preferred.
  • 1/2 tsp Black pepper Season more to taste.
  • 1/4 cup Olive oil Can be substituted with avocado oil.
For the Salmon
  • 4 pieces Salmon fillets (6-ounce each) Any firm white fish like cod works too.

Method
 

Preparation
  1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
  2. In a food processor, pulse together the basil, parmesan, pine nuts, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of pepper until well combined.
  3. With the processor running, drizzle in the olive oil and blend until the pesto is smooth. Set half aside in a small bowl for serving.
  4. Pat the salmon fillets dry and place them skin-side down on the prepared baking sheet.
  5. Season generously with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Spread about 1 tablespoon of the remaining pesto over the top of each fillet.
Cooking
  1. Bake the salmon until it is opaque and flakes easily with a fork, about 13 to 15 minutes.
Serving
  1. Serve the salmon immediately with the remaining pesto and lemon wedges on the side.

Notes

Store leftover salmon in an airtight container in the refrigerator for up to three days. Freezing is possible but best enjoyed fresh. Wrap each fillet tightly and consume within two months.