Flavorful, fast and easy baked pesto salmon is a perfect meal that your whole family will enjoy on busy weeknights. It's made of a handful of ingredients and takes just minutes to prepare. Plus it's so full of nutrients, it will provide numerous health benefits.
Have you ever been in this situation:
It's 4:30 pm and you realize you haven't even thought about what to make for dinner yet!
A slight panic starts to set in as you try to figure out a fast and healthy meal that you can whip up and feed your family.
We all seriously need an easy recipe list to refer to at times like this.
I really try to plan ahead to avoid being in this situation, but it inevitably happens from time to time. I'm sure you've experienced it too.
Well, if you've got a few of these ingredients on hand, don't worry! This baked pesto salmon can be a go-to for times like this!
It's easy, fast, delicious and very healthy.
These ingredients are easily found at the grocery store too, so if you live close to one, you can go grab them and still have supper on the table in good time!
Why You'll Love Baked Pesto Salmon
- Fast and easy - If you don't have any meat thawed for supper and you've got salmon in the freezer, you can defrost it in about 15 minutes! From there, just place it in a baking dish, season, slap on the pesto and tomatoes and bake. It comes together really quickly.
- Healthy - Salmon is full of great nutrients. Pesto, especially homemade pesto, is also made with wholesome, nutrient-dense ingredients. It's really easy and quick to whip up in a food processor.
- Yummy - The pesto sauce is so flavorful and pairs very well with the rich flavors of the tender flaky salmon and baked tomatoes.
Is Baked Pesto Salmon Healthy?
This baked pesto salmon recipe is made with simple, real ingredients that pack a nutritional punch, especially if you make your own pesto.
Salmon - Great source of protein and high in omega-3 fatty acids, B vitamins and much more! It can decrease inflammation in the body, reduce the risk of heart disease, protect the brain, promote bone health and a lot more. It's a great food to have regularly in your diet, especially if you're into healthy eating. Go for wild-caught Pacific or Atlantic salmon if you can. Alaskan sockeye salmon is also a great option.
Pesto - You can use store-bought pesto, but of course, I recommend my pesto recipe. It's made with spinach and/or fresh basil, walnuts (or pine nuts), garlic, nutritional yeast, extra virgin olive oil, fresh lemon juice, salt and pepper. All very clean ingredients and it's a vegan pesto recipe, if you or someone in your family can't have dairy. It's high in many vitamins and minerals, antioxidants, fibre and good fats. Plus it's just such a delicious way to eat salmon!
Cherry Tomatoes (aka grape tomatoes) - Tomatoes are high in antioxidants, folate, vitamin C, potassium and Vitamin K.
Seasonings - Extra virgin olive oil is the healthiest form of olive oil. It's rich in healthy fats and antioxidants and can reduce inflammation, decreasing the chances of many diseases. Sea salt and freshly ground black pepper are the healthiest options for salt and pepper. Parmesan cheese and homemade dairy-free parmesan cheese are also clean foods if you wish to add them.
FAQ
How Long to Bake Salmon?
Baking salmon at 350°F takes 25-30 minutes, especially since it's covered in pesto. Take it out at 25 minutes and check the internal temperature (should be 145°F) or pry open the thickest part with a fork to ensure it's an opaque orange color and no longer translucent.
Should I Bake Salmon with Skin on or off?
You can use salmon with or without the skin on. If you use skin-on salmon, place it skin side down and there is no need to flip it while cooking.
Can YOu Reheat Cooked Salmon?
Yes! The key is to do it low and slow to retain its moisture. Bake it covered in a dish for 15 minutes at 275°F to warm it through.
How Do I Store Baked Pesto Salmon?
Store leftover pesto salmon in an airtight container in the fridge for up to 4 days.
Can YOu Freeze baked Salmon?
Baked salmon can be frozen. Allow it to cool after baking, gently wrap individual fillets in plastic wrap, then foil and freeze for up to 3 months. Thaw the salmon in the fridge and then reheat as instructed above.
What to Serve with Baked Pesto Salmon
Serve with a simple side salad or vegetable. Here are some suggestions:
- Sauteed kale and spinach
- Baked french fries
- Boiled peas with butter, salt and pepper
- Mashed potatoes
- Pan-fried asparagus
- Garlic bread
- Baked green beans
- Sweet potato fries
- Roasted broccoli
- Mushroom rice
- Quinoa with lemon and herbs
- Cauliflower rice
Tools You May Need
Glass baking dish or cake pan (any size between 8x8 and 9x13 will work)
How to Make Baked Pesto Salmon
Ingredients:
- 8-inch piece of salmon (or four 2-inch pieces, about 28 oz)
- 1 cup pesto
- extra virgin olive oil
- salt & pepper
- ½ cup fresh cherry tomatoes
- parmesan cheese or vegan parmesan cheese (optional)
Instructions:
Preheat oven to 350°F. You can line your baking dish with parchment paper for easier cleanup if desired.
Drizzle olive oil into your baking dish. Place salmon fillets in and season them with salt and pepper.
Spread a thick layer of pesto on top of the salmon.
Halve the cherry tomatoes and scatter them around and on top of the salmon. Drizzle the tomatoes with a little olive oil and season them with salt and pepper.
Sprinkle with parmesan cheese, if using.
Bake for 25-30 minutes, until the salmon is no longer translucent pink on the inside and is an opaque orange color.
You can check the internal temperature using an instant read thermometer. It should reach 145 degrees and not go higher than this.
How to Store Baked Pesto Salmon
Store in an airtight container in the fridge for up to 4 days.
How to Reheat Baked Salmon
Low and slow! Place on a baking sheet or dish, cover with an oven-safe lid or foil and bake at 275°F for 15 minutes.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
Side Dish Ideas
- Baked French Fries
- Oven Roasted Carrots and Asparagus
- Sauteed Kale and Spinach
- Garlic Olive Oil Mashed Potatoes
More Main Dishes
- Creamy Chicken with Spinach
- Braised Venison Roast
- Spaghetti Squash with Meat Sauce
- Ham and White Bean Soup
📖 Recipe
Baked Pesto Salmon
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Flavorful, fast and easy baked pesto salmon is a perfect meal that your whole family will enjoy on busy weeknights. It's made of a handful of ingredients and takes just minutes to prepare. Plus it's so full of nutrients, it will provide numerous health benefits.
Ingredients
Salmon
- 8-inch piece of salmon (or four 2-inch pieces, about 28 oz)
- 1 cup pesto (homemade or store bought)
- extra virgin olive oil
- salt & pepper
- ½ cup fresh cherry tomatoes
- parmesan cheese or vegan parmesan cheese (optional)
Pesto
- 200 g / 4 cups spinach (or fresh basil)
- 1½ tablespoon dried basil
- 2 cloves garlic
- ½ cup walnuts or pinenuts, chopped
- 2 tablespoon nutritional yeast
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- â…“ cup extra virgin olive oil
- 1½ tablespoon lemon juice
Instructions
Pesto
- Add spinach, basil, garlic, nuts, nutritional yeast, salt and pepper to a food processor.
- Process until ingredients begin to combine, then slowly drizzle the olive oil and then lemon juice in while processing until all combined.
Salmon
- Preheat oven to 350°F. You can line your baking dish with parchment paper for easier cleanup, if desired.
- Drizzle olive oil into your baking dish. Place salmon fillets in and season them with salt and pepper.
- Spread a thick layer of pesto on top of the salmon.
- Halve the cherry tomatoes and scatter them around and on top of the salmon. Drizzle the tomatoes with a little olive oil and season them with salt and pepper.
- Sprinkle with parmesan cheese, if using.
- Bake for 25-30 minutes, until the salmon is no longer translucent pink on the inside and is an opaque orange color.
- You can check the internal temperature using an instant read thermometer. It should reach 145 degrees and not go higher than this.
Notes
Fridge: Store in an airtight container in the fridge for up to 4 days. To reheat, bake it covered in a dish for 15 minutes at 275°F to warm it through
Freezer: Allow it to cool after baking, gently wrap individual fillets in plastic wrap, then foil and freeze for up to 3 months. Thaw the salmon in the fridge and then reheat as instructed above.
Did you make this recipe?
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