Baked Salmon with Pesto (Printable)
Flaky salmon topped with fresh basil pesto, baked for a flavorful and healthy main dish.
# What You'll Need:
→ Fish
01 - 4 salmon fillets, 6 oz (170 g) each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Pesto
05 - 1 cup packed fresh basil leaves
06 - 1/4 cup pine nuts or walnuts
07 - 1/4 cup grated Parmesan cheese
08 - 1 garlic clove
09 - 1/4 cup extra-virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1/4 teaspoon salt
→ Garnish (optional)
12 - Lemon wedges
13 - Fresh basil leaves
# How-to Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil, then season with salt and pepper. Place fillets skin-side down on the prepared baking sheet.
03 - In a food processor, combine basil leaves, pine nuts or walnuts, Parmesan cheese, garlic, olive oil, lemon juice, and salt. Blend until smooth, scraping down the sides as needed.
04 - Spread 1 to 2 tablespoons of pesto evenly over each salmon fillet.
05 - Bake in the preheated oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and is cooked through.
06 - Serve hot, garnished with lemon wedges and fresh basil leaves if desired.
# Expert Pointers:
01 -
- It feels fancy enough to serve to guests but comes together in under 30 minutes, which means you can actually enjoy your evening instead of being stuck at the stove
- The pesto is bright and herbaceous in a way that makes you feel like you're eating something genuinely good for you, not just food you're supposed to eat
- One baking sheet means minimal cleanup, and honestly, that might be the best part
02 -
- Don't skip the drying step on your salmon. Wet fish steams instead of bakes, and you'll lose that beautiful texture that makes this dish special
- Watch the baking time closely. Overcooked salmon becomes dry and disappoints, but a minute or two under is far more forgiving. Trust the fork test and pull it out as soon as it flakes
03 -
- If your salmon fillets are particularly thick, start them skin-side down at 200°C but then cover them loosely with foil for the first 10 minutes to ensure they cook through evenly without drying out the edges
- The moment you smell that toasted basil aroma and see the pesto just starting to warm on the salmon, you know you're minutes away from something truly delicious—that's the signal to start plating