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
Scale
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.
