Pesto Salmon Recipe
Let me introduce you to a dish that always manages to impress with minimal effort: the Pesto Salmon Recipe. Tender salmon fillets are topped with a vibrant layer of fragrant basil pesto, crowned with a slice of fresh lemon, and baked to flaky, juicy perfection. Not only does this dinner come together in a snap, but it’s packed with flavor, color, and just the right amount of Italian flair to turn any weeknight into a special occasion.
Ingredients You’ll Need
Every ingredient in this Pesto Salmon Recipe does some heavy lifting, creating a restaurant-worthy meal right in your own kitchen. Simple as the list may be, each component adds its own punch of taste, softness, or visual appeal.
- Salmon Fillets: Go for fresh, center-cut pieces for even cooking and the best texture.
- Basil Pesto: Use your favorite store-bought brand for convenience, or try a homemade pesto for extra brightness.
- Olive Oil: A drizzle keeps the fish moist while enhancing both richness and flavor.
- Lemon: Sliced thin, it adds zesty freshness and looks beautiful baked right on top of each fillet.
- Salt and Pepper: A little seasoning balances the richness of the salmon and the herbal sharpness of the pesto.
- Fresh Basil Leaves (optional): Garnish for color pop and an extra layer of herbal aroma.
How to Make Pesto Salmon Recipe
Step 1: Prep Your Baking Sheet and Preheat
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. The parchment does more than just make clean-up a breeze: it helps prevent the salmon from sticking, so you get perfect presentation (and zero stress).
Step 2: Arrange and Season the Salmon
Place your salmon fillets skin-side down in a single layer on the prepared sheet. A thin drizzle of olive oil over each piece keeps the salmon moist and adds a subtle richness. Season with a generous pinch of salt and pepper—this little detail makes every bite pop with flavor.
Step 3: Spread the Pesto
Spoon about 2 tablespoons of basil pesto onto the top of each salmon fillet, using the back of a spoon to spread it out. Don’t be shy—cover the whole surface! The pesto forms a vibrant, herby crust as it bakes, infusing the fish with loads of flavor you’ll love in this Pesto Salmon Recipe.
Step 4: Top with Lemon Slices
Lay a thin lemon slice on top of each fillet. The lemon releases its fragrant oils and juices, bathing the salmon in citrusy goodness as it cooks. It also looks so pretty once baked—always a bonus when you want dinner to be as beautiful as it is tasty.
Step 5: Bake to Perfection
Slide the tray into the oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and reaches 145°F (63°C) inside. The aroma is incredible! Let the fillets rest for a couple of minutes so all those lovely juices settle before you plate up.
Step 6: Garnish and Serve
If you have fresh basil on hand, scatter a few leaves over each fillet. This Pesto Salmon Recipe looks restaurant-worthy, with the vibrant green against the rosy-pink fish—dinner is served!
How to Serve Pesto Salmon Recipe
Garnishes
You can never go wrong with a sprinkle of freshly chopped basil right before serving. If you want to go the extra mile, finish with a few shavings of parmesan or a twist of freshly ground black pepper for added depth and a little sparkle. The color contrast from the vibrant green and golden lemon slices makes each plate pop.
Side Dishes
One thing I love about this Pesto Salmon Recipe is that it plays so beautifully with almost any side. For something comforting, serve alongside a creamy risotto or simple buttered pasta. If you crave freshness, roasted asparagus or a summery tomato salad are standouts. Even a scoop of herby rice pilaf brings the flavors together with little fuss.
Creative Ways to Present
Bring out your inner chef by flaking the salmon into warm pasta with a few extra spoonfuls of pesto, or serve the fillets over a bed of arugula tossed with olive oil and lemon juice. Turn leftovers into a gourmet salad bowl or layer atop toasted sourdough with a dollop of ricotta for a chic open-faced sandwich.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra portions of this Pesto Salmon Recipe, simply allow them to cool completely before transferring to an airtight container. Store in the fridge for up to two days—the salmon stays moist and the pesto keeps those flavors bold and bright.
Freezing
While salmon generally freezes well, pesto can sometimes lose its sparkle after thawing. If you’d like to freeze, wrap portions tightly in plastic or foil and then slip into a freezer bag. Thaw overnight in the fridge, and enjoy preferably within a month for best quality.
Reheating
For gentle reheating, place the salmon on a parchment-lined baking sheet and warm in a 300°F oven just until heated through. This method helps retain the fish’s moisture and keeps the pesto topping lively. Avoid microwaving if possible, as it can make the salmon rubbery.
FAQs
Can I use homemade pesto for this recipe?
Absolutely! Homemade pesto brings extra fresh flavor to the Pesto Salmon Recipe and lets you tweak the herbs, nuts, or cheese to suit your taste. Just make sure the consistency is thick enough to sit atop the fillets without sliding off.
Do I need to remove the salmon skin first?
You can leave the skin on for baking—it helps keep the fish juicy and lifts right off when serving. If you prefer skinless, ask your fishmonger to remove it or do it carefully yourself before baking.
What other fish can I use instead of salmon?
This recipe works wonderfully with other sturdy fish like cod, halibut, or steelhead trout. Adjust the baking time if using thinner or thicker fillets to avoid overcooking.
How do I know when the salmon is done?
Salmon is perfectly cooked when it flakes easily with a fork and looks opaque throughout. For extra accuracy, use a thermometer to check for an internal temp of 145°F (63°C).
Can I grill the salmon instead of baking?
Yes, the Pesto Salmon Recipe adapts beautifully to the grill. Simply oil the grill grates and cook over medium heat for about four to five minutes per side, adding the pesto right before or after grilling to keep those flavors fresh and vibrant.
Final Thoughts
If you’re looking for a quick, delicious, and downright impressive meal, the Pesto Salmon Recipe is a no-fail favorite. Every time you make it, you’ll fall in love with the burst of flavor and how effortlessly it comes together. Give it a try—and don’t be surprised if it becomes a staple at your table!
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Pesto Salmon Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pesto Salmon Recipe is a delicious and easy way to prepare salmon with a flavorful twist. Tender salmon fillets are topped with basil pesto and baked to perfection, resulting in a dish that is not only visually stunning but also incredibly tasty.
Ingredients
Salmon Fillets:
- 4 salmon fillets (6 oz each)
Basil Pesto:
- 1/2 cup basil pesto (store-bought or homemade)
Olive Oil:
- 1 tablespoon olive oil
Lemon:
- 1 lemon (sliced)
Additional:
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare salmon: Place the salmon fillets skin-side down on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper.
- Add pesto: Spread about 2 tablespoons of pesto over each fillet, covering the top evenly. Place a lemon slice on top of each piece of salmon.
- Bake: Bake for 12–15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Rest and serve: Remove from the oven, let rest for a couple of minutes. Garnish with fresh basil if desired and serve warm.
Notes
- This dish pairs well with roasted vegetables, pasta, or rice.
- You can also grill the salmon instead of baking by placing it on a lightly oiled grill over medium heat for 4–5 minutes per side.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 370
- Sugar: 0g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 85mg
