This pesto salmon recipe is the perfect, low-carb dinner any day of the week.
Make this quick and easy salmon pesto recipe using fresh salmon filets, ready-made pesto, and a roasted cherry tomato topping baked all on one baking sheet.
Holly’s Salmon Spotlights
- Flavor: Rich and buttery salmon meets its match with a fresh and herb-y pesto.
- Skill Level: Bake the salmon and tomatoes in a single pan for easy cleanup!
- Time-Saving Tip: Salmon cooks super-fast, so make it early and reheat it or enjoy it chilled.
- Yield: This recipe is so simple and easy to double (or triple!) up.
Perfect Pairing of Fresh Flavors
Salmon: Use fresh or frozen (and thawed), skin-on salmon filets in this recipe. Notice the thin or thickness of the filets and adjust the baking time accordingly.
Pesto: Buy a jar of basil pesto or make your own using nutritious kale or creamy avocado pesto.
Tomatoes: Cherry tomatoes add pops of colorful garnish to pesto salmon. Try different colored tomatoes like yellow, orange, and purple varieties.
Seasonings: In place of olive oil, try a brush of melted butter or some melted bacon grease for a smoky flavor. Swap the garlic powder for a zesty low-carb blackened seasoning that goes perfectly with pesto.
Pesto Salmon Personalization: Other keto-friendly veggies to add to the sheet pan are halved mushrooms, chunks of zucchini, asparagus spears, and halved Brussels sprouts.
How To Make Pesto Salmon Recipe
- Place salmon filets skin side down and spread pesto over the top.
- Add tomatoes around the filets and bake until the salmon is tender and flaky.
- Rest the fish before serving (full recipe below).
Serve it Simple, Store it Smart
Leftover pesto salmon can be kept in a covered container in the refrigerator for up to 3 days.
Enjoy leftover salmon flaked over a kale Caesar salad or on a roasted beet salad. Reheat portions (with the pesto sauce) in the microwave at 30-second intervals and serve over almond pesto noodles or cauliflower mash.
Freeze portions in zippered bags and thaw overnight, or add to a flavorful Asian noodle soup or grilled vegetables.
What To Serve With Pesto Salmon
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Pesto Salmon Recipe
Ingredients
- 2 salmon fillets 6 ounces each
- 3 tablespoons prepared pesto
- 2 cups cherry tomatoes halved
- 1 tablespoon olive oil
- 1 clove garlic minced
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- fresh basil for serving optional
Instructions
- Preheat oven to 400℉. Line a rimmed baking sheet with parchment.
- Place the salmon skin-side down on the baking tray and divide the pesto over the top of each piece.
- In a large bowl combine cherry tomatoes, olive oil, garlic, salt, and pepper. Toss to combine.
- Spread tomatoes around the salmon on the baking tray. Bake for 10-12 minutes or until salmon reaches 145℉. Check salmon early to ensure it doesn't overcook – cook times may vary depending on the thickness of the salmon.
Notes
- This recipe can be doubled to serve four people.
- Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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