This pesto salmon recipe combines the rich flavors of salmon with a vibrant basil pesto.
Using ready-made pesto sauce baked over salmon and topped with colorful cherry tomatoes, this dish is loaded with flavor.
Make this Salmon Pesto Recipe On Repeat All Summer Because…
- Pesto salmon is healthy, delicious and impressive entrée.
- A tender fillet of fish and bold pesto flavors are the perfect combination.
- This has Mediterranean flavors that everyone will love.
- It is a quick and easy dish perfect for a busy weeknight.
Ingredients
Salmon: Fresh, frozen (but thawed) salmon fillets are used in this recipe. Be sure they are the same size for uniform baking and be aware a thinner salmon filet will take less time to bake.
Pesto: Store-bought pesto is convenient option for this recipe or make a homemade basil pesto recipe. For something a bit different try this kale or avocado pesto for a delicious new twist.
Tomatoes: Halved cherry tomatoes add vibrant color to pesto salmon. Grape tomatoes come in orange, yellow, and purple and will make a stunning presentation.
Variations
Not a fan of pesto? Brush the fillets with a garlic butter sauce made with savory seasonings like an Italian or a light garlic herb blend.
How To Make Pesto Salmon
Making this pesto salmon dish is so easy and delicious, making any weeknight meal special.
- Place salmon skin side down on a prepared baking tray.
- Spread pesto evenly over each fillet, then add the seasoned tomatoes around the salmon.
- Bake until salmon is tender and flaky (recipe below).
- Allow the salmon to rest before serving.
Serving Suggestions
This baked pesto salmon recipe is delicious on a bed of homemade zoodles, low-carb pasta, or with a radish casserole. Complement the rich flavors of pesto salmon with a crisp and tangy cucumber feta salad. Sprinkle with some fresh parmesan cheese and some fresh lemon juice.
Tips For Success
Baked salmon is notoriously easy to overcook! Check for proper doneness with a meat thermometer inserted at the thickest portion of the fillet. Fish should reach a temperature of 145°F, but you can pull it out of the oven at around 143°F since it will continue to cook as it rests.
We advise keeping the skin on as opposed to removing it from the salmon. The skin tastes delicious and helps hold the fish together while it bakes, making it easier to transfer from pan to serving plate.
Storing Pesto Salmon
Leftovers will keep in a covered container in the refrigerator for up to three days. Reheat for 30-second intervals in the microwave until warmed through.
Freeze cooled fillets between sheets of parchment paper in zippered bags for up to one month. Once it’s thawed, it won’t be as firm, but it’s perfect for omelets or salads.
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 3-4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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