If you’re on the lookout for a vibrant, tasty dinner that feels both gourmet and easy enough for any weeknight, this Baked Pesto Salmon Recipe is an absolute winner. It brings together the rich, buttery texture of salmon with a zesty, herbaceous pesto sauce that’s brightened by fresh lemon and a hint of spice. The result is a beautifully balanced dish bursting with flavor and color, perfect to impress yourself and your loved ones without spending hours in the kitchen.
Ingredients You’ll Need
Getting this Baked Pesto Salmon Recipe right is all about simple yet well-chosen ingredients that combine deliciously. Each one plays a crucial role in layering savoriness, freshness, and a touch of heat that makes the dish unforgettable.
- Salmon (1–1 ¼ lbs.): Choose fresh, thick fillets for luscious texture and rich flavor.
- Pesto sauce (¼ cup): Using a quality prepared pesto keeps things convenient without sacrificing that vibrant basil and garlic punch.
- Lemon (½, juice and zest): Adds a bright, citrusy note that lifts every bite and complements the salmon’s richness.
- Salt (½ tsp): Essential for enhancing all the natural flavors.
- Black pepper (¼ tsp): Adds gentle warmth and depth.
- Red pepper flakes (â…› tsp): Just enough heat to make the pesto pop without overpowering.
- Fresh parsley or basil (optional): Finely chopped for a fresh, herbaceous finish and extra pop of color.
How to Make Baked Pesto Salmon Recipe
Step 1: Preheat and Prepare Your Oven
Begin by setting your oven to 425 degrees Fahrenheit. This is the perfect temperature to ensure your salmon cooks through evenly while allowing the pesto to caramelize slightly on top, sealing in its bright flavors.
Step 2: Portion the Salmon
Cut your salmon into four equal fillets, each weighing about 4 to 5 ounces. If you prefer skinless, now is the time to gently remove the skin. Arrange the fillets in a baking dish, making sure to leave at least an inch of space between each piece for even cooking.
Step 3: Mix the Pesto Marinade
In a small bowl, whisk together the prepared pesto sauce with the fresh lemon juice and zest, salt, black pepper, and red pepper flakes. This blend infuses bright citrus and a touch of spice that awakens the rich salmon beautifully.
Step 4: Coat the Salmon
Using a pastry brush, generously spread about 2 teaspoons of the pesto mixture over each fillet, coating all sides. Save any leftover pesto for an extra drizzle when serving. This step ensures every bite is bursting with that herbaceous, zesty flavor.
Step 5: Bake to Perfection
Place the baking dish in your preheated oven and bake for about 16 to 18 minutes. You’ll know it’s ready when the salmon flakes easily with a fork and the pesto has formed a gorgeous, slightly crisp topping.
How to Serve Baked Pesto Salmon Recipe
Garnishes
The finishing touch to this dish is a sprinkle of finely chopped fresh parsley or basil. Not only do these herbs add a vibrant green pop of color, but they also enhance the fresh, aromatic notes in the pesto, making every plate look inviting and taste even better.
Side Dishes
For sides, think simple and fresh to keep the spotlight on the salmon. A crisp green salad, roasted asparagus, or garlic sautéed green beans work wonderfully. If you want some carbs, creamy mashed potatoes or fluffy quinoa add heartiness without overpowering the fish’s delicate flavors.
Creative Ways to Present
Serve the salmon on a bed of lemon-infused couscous or alongside a colorful medley of roasted vegetables. Drizzling the reserved pesto sauce on top right before serving creates an extra burst of flavor and adds a glossy, appetizing finish that’s bound to impress any guest at your table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Baked Pesto Salmon Recipe, store them in an airtight container in the refrigerator. They’ll keep fresh for up to two days, allowing you to enjoy the meal again without losing any of its deliciousness.
Freezing
While fresh salmon tastes best, you can freeze cooked leftover pesto salmon. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to a month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat your pesto salmon without drying it out, place it in a low oven (about 300 degrees Fahrenheit) covered loosely with foil or microwave gently at 50% power in short intervals. This helps maintain the tender texture and vibrant flavors that make the dish so special.
FAQs
Can I use homemade pesto in this recipe?
Absolutely! Homemade pesto is fantastic here and lets you customize flavor profiles to your liking. Whether it’s classic basil, a sun-dried tomato twist, or even a kale-based pesto, just make sure it’s not too watery for easy brushing onto the salmon.
Is it necessary to remove the salmon skin?
Not at all. The skin helps keep the fish moist during baking and adds crispy texture if you prefer. Feel free to leave it on or take it off based on your personal preference.
How can I tell when the salmon is done?
Salmon is perfectly cooked when it flakes easily with a fork and the flesh looks opaque rather than translucent. Typically, 16 to 18 minutes at 425 degrees is ideal for a 4-5 ounce fillet.
Can I prepare this recipe ahead of time?
Yes! You can marinade the salmon in the pesto mixture up to a few hours before baking. This deepens the flavors and makes dinner prep even faster when you’re ready to cook.
What can I serve instead of salmon?
If you want to switch things up, this baked pesto method works wonderfully with other firm fish like cod or halibut. Chicken breast can also be a great alternative for those who don’t eat seafood.
Final Thoughts
This Baked Pesto Salmon Recipe is one of those gems that feels impressive yet comes together effortlessly. Its fresh, vibrant flavors paired with tender, flaky fish make it a go-to dish whenever you want something healthy, satisfying, and downright delicious. I can’t wait for you to give it a try and add it to your dinner rotation!
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Baked Pesto Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This Baked Pesto Salmon recipe features tender, flaky salmon fillets coated in a vibrant homemade pesto sauce combined with fresh lemon juice and zest. Baked to perfection at a high temperature, this dish delivers a flavorful, healthy meal in under 30 minutes, perfect for weeknight dinners or special occasions.
Ingredients
Salmon
- 1–1 ¼ lbs. salmon (preferably skinless, cut into 4 fillets)
Pesto Sauce and Seasoning
- ¼ cup prepared pesto sauce
- ½ lemon (juice and zest)
- ½ tsp. salt
- ¼ tsp. black pepper
- â…› tsp. red pepper flakes
- Fresh parsley or basil, finely chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is ready for baking the salmon at the ideal temperature for a perfectly cooked fillet.
- Prepare Salmon Fillets: Cut the salmon into four 4- to 5-ounce fillets. Remove the skin if you prefer. Place the fillets in a 9×13 inch baking dish, ensuring there is at least 1 inch of space between each to allow even cooking.
- Make and Apply Pesto Mixture: In a small bowl, whisk together the prepared pesto sauce, lemon juice and zest, salt, black pepper, and red pepper flakes. Using a pastry brush, spread about 2 teaspoons of this mixture over each salmon fillet, making sure all sides are coated. Reserve any remaining sauce for serving.
- Bake Salmon: Place the baking dish in the preheated oven and bake for 16 to 18 minutes, or until the salmon flakes easily with a fork, indicating it is fully cooked but still moist.
- Garnish and Serve: Remove the salmon from the oven and garnish with finely chopped fresh parsley or basil if desired. Serve immediately with the reserved pesto sauce on the side.
Notes
- For a crispier top, broil the salmon for an additional 1-2 minutes after baking.
- Skin can be left on or removed based on preference; cooking times remain the same.
- Use fresh pesto for the best flavor, or high-quality store-bought pesto will also work well.
- Serve with a side of steamed vegetables or a light salad for a complete meal.
- Leftover salmon can be refrigerated up to 2 days and used in salads or sandwiches.
