Pesto Salmon Recipe
Flaky fillets of salmon are topped with a flavorful pesto in this pesto salmon recipe.
Servings: 2 servings
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
Calories: 420kcal | Carbohydrates: 8g | Protein: 36g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 593mg | Potassium: 1166mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1251IU | Vitamin C: 34mg | Calcium: 77mg | Iron: 3mg