Baked Salmon with Pesto

I still remember the afternoon I discovered that baked salmon with pesto could transform a weeknight dinner into something restaurant-worthy. My neighbor brought over a basket of basil from her garden, more than she could use, and I stood there wondering what to do with it all. That evening, I pulled out a salmon fillet, made a quick pesto from scratch, and the house filled with the most incredible aroma. Since then, this has become my go-to recipe whenever I want to feel like I've accomplished something special in the kitchen without spending hours there.

I'll never forget cooking this for my sister's surprise birthday dinner. She arrived tired from work, and when she walked into the kitchen, the smell of basil and baking salmon made her pause and just smile. She said it smelled like someone actually cared, and that's exactly what this dish does—it makes people feel cared for.

Ingredients

• Salmon fillets (4, about 170g each): The star of the show. Skin-on keeps them moist and gives you that crispy edge if you want it, but skinless works just as well. Pat them dry before seasoning so the oil and seasonings actually stick instead of sliding off
• Olive oil (1 tablespoon for salmon, 1/4 cup for pesto): Use good quality extra-virgin for the pesto where you'll actually taste it, and regular olive oil for cooking the salmon
• Salt and pepper: Don't skip seasoning the salmon itself. A proper pinch makes all the difference
• Fresh basil leaves (1 cup, packed): Pick them just before you make the pesto if you can. The fresher they are, the brighter your pesto will be
• Pine nuts (1/4 cup): These add a subtle richness, but walnuts or almonds work beautifully too if that's what you have on hand
• Parmesan cheese (1/4 cup, grated): The umami backbone. It's worth using real Parmesan, not the pre-grated stuff, because it melts into the pesto differently
• Garlic (1 clove): Just one, because it needs to play nicely with the basil, not overpower it
• Lemon juice (1 tablespoon): Brightens everything and cuts through the richness of the oil and cheese

Instructions

Get your oven ready and prep your pan:

Heat your oven to 200°C (400°F) while you line a baking sheet with parchment paper. This small step prevents sticking and makes cleanup almost effortless, which feels like a gift to future you

Prepare your salmon like you mean it:

Pat each fillet completely dry with paper towels. This matters more than you'd think—dry salmon gets a better crust and cooks more evenly. Brush both sides with olive oil, then sprinkle salt and pepper over them. Arrange them skin-side down on your prepared sheet, giving each one a little space to breathe

Make your pesto magic:

Throw your basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, and salt into a food processor. Pulse until it's mostly smooth but still has a little texture to it—not baby food smooth, but not chunky either. If it seems thick, a splash more lemon juice helps. Taste it and adjust the salt if needed

Dress your salmon:

Spread about 1 to 2 tablespoons of pesto over each salmon fillet, using the back of a spoon to spread it gently. Don't worry about being perfect. Some will fall off, and that's okay

Bake until just right:

Slide everything into the oven for 15 to 18 minutes. You'll know it's done when the salmon flakes easily with a fork and is opaque all the way through. The centers should be just barely cooked, still moist inside. Set a timer so you don't forget about it

Serve with joy:

Take it straight from the oven to the table. Squeeze a lemon wedge over each fillet, scatter a few fresh basil leaves on top if you're feeling fancy, and serve it while it's warm and the pesto is still vibrant

Save

The best part about this recipe is how it's become shorthand in my house for 'tonight is going to be good.' My kids now ask for it by name, and my partner volunteers to set the table without being asked. Food has this quiet power to signal care, and somehow, a simple baked salmon with pesto does exactly that.

Why This Works as Your New Favorite Dinner

There's something about this dish that feels both healthy and indulgent at the same time. The salmon is packed with omega-3s that your body actually wants, but the pesto makes it taste like you're treating yourself. It's the perfect middle ground between 'I'm taking care of myself' and 'this tastes absolutely incredible.' And because it bakes hands-off, you can set it in the oven and actually talk to the people sitting at your table instead of being stuck at the stove.

What to Serve Alongside Your Salmon

This salmon pairs beautifully with roasted vegetables—asparagus and cherry tomatoes are my go-tos—because their slight char complements the pesto. A simple green salad with lemon vinaigrette is also perfect if you want to keep things light. If you want something more substantial, jasmine rice or a creamy cauliflower mash both work wonderfully. And if you have a crisp white wine on hand, a Sauvignon Blanc or Pinot Grigio makes the whole meal feel a little more special.

The Pesto Secrets That Changed Everything

Making pesto from scratch is one of those kitchen skills that feels intimidating until you actually do it, and then you realize how simple it really is. The texture matters more than you'd think—you want it creamy but still a little textured, not completely smooth. Tasting and adjusting as you go is key. Sometimes your basil is more delicate, sometimes your Parmesan is saltier. Let your palate be your guide. And here's something I learned the hard way: don't make pesto and then let it sit for hours before using it. The basil oxidizes and turns dark and loses some of its brightness. Make it close to when you'll use it, and it'll taste like you actually care about the details.

• If pine nuts are expensive or hard to find, walnuts give a slightly earthier note that's just as delicious, or try almonds for a lighter touch
• Store-bought pesto works in a pinch—use about half a cup—but homemade is where the real magic happens
• Any leftover pesto keeps in the fridge for a few days and is incredible on toast, pasta, or even stirred into scrambled eggs the next morning

Save

This recipe has taught me that some of the best meals come together in the time it takes to pour a drink and set the table. That's where the real magic lives.

Recipe FAQs

→ What type of salmon is best for baking?

Skin-on fillets hold together well during baking and retain moisture, but skinless works fine too. Fresh or thawed salmon both yield great results.

→ Can I use different nuts in the basil pesto?

Yes, pine nuts can be swapped with walnuts or almonds for a slightly different texture and flavor.

→ How do I know when the salmon is done?

The salmon should flake easily with a fork and have an opaque color throughout. Bake for about 15-18 minutes at 200°C (400°F).

→ Can I prepare the pesto ahead of time?

Absolutely, pesto can be made in advance and stored in the refrigerator for up to 2 days or frozen for longer storage.

→ What are good sides to serve with baked salmon and pesto?

Roasted vegetables, rice, or a fresh green salad complement this dish nicely and keep the meal light and nutritious.

→ Is this dish suitable for special diets?

Yes, it fits gluten-free and low carb preferences, though note it contains nuts and dairy from the Parmesan cheese.