Baked Salmon with Pesto
Pesto is the secret to this effortless, yet flavorful baked salmon dinner. It adds so much bright and herby flavor to entire dish with minimum effort. The recipe can easily be adjusted to accommodate more or less servings. Rule of thumb: 1 tablespoon of pesto for each fillet.
- 4 (4-6oz) skinless salmon filets*
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons pesto
- Lemon wedges for serving
- Preheat the oven to 300°F (150°C).
- Line a baking sheet with foil.
- Drizzle the olive oil all over the prepared baking sheet and evenly sprinkle half of the salt and pepper over the oil.
- Arrange the salmon fillets over the olive oil and sprinkle the remaining salt and pepper.
- Spread 1 tablespoon of pesto on each fillet.
- Bake for 15-20 minutes. Depending on the thickness of the fish, it’ll take more or less. I prefer to cook the fillets until internal temp reaches around 135°F.
- Drizzle fresh lemon juice and serve immediately.
* I don’t recommend skin-on salmon for this recipe, because the skin will get soft and soggy from baking at low heat.
SIDE DISH IDEA: Serve the baked salmon with this delicious vegetable fried rice for a complete meal.
Yield: 4 servings, Serving Size: 4-6oz
- Amount Per Serving:
- Calories: 682 Calories
- Total Fat: 29.4g
- Cholesterol: 263.5mg
- Sodium: 529.7mg
- Carbohydrates: 1.2g
- Sugar: 0.3g
- Protein: 103.9g
Inspired by Pesto-Rubbed Baked Salmon by Geoffrey Zakarian.All images and text ©