Description
This easy and hearty pesto salmon recipe features an Emerald Basil Crust, offering gourmet flavor with minimal effort. It’s a quick, family-friendly dish perfect for a satisfying meal after a busy day, adaptable for oven, air fryer, or pan-searing.
Ingredients
Scale
- 4 6-ounce (170g) fresh salmon fillets
- 0.5 cup (120g) basil pesto, store-bought or homemade
- 1 tablespoon (15ml) olive oil
- 0.5 teaspoon (2.5g) salt
- 0.5 teaspoon (2.5g) pepper
- 1 tablespoon (15ml) lemon juice, freshly squeezed
Instructions
- Preheat Oven and Prepare: Preheat your oven to 400F (200C). Lay out a parchment-lined baking sheet. Gently pat your salmon fillets completely dry with paper towels.
- Season Salmon: Season both sides of each salmon fillet with 0.5 teaspoon of salt and 0.5 teaspoon of pepper.
- Coat with Pesto: Spread a generous layer (about 1-2 tablespoons or 15-30g) of basil pesto evenly over the top of each salmon fillet.
- Roast Salmon: Place the coated fillets on your prepared baking sheet. Roast for 12-15 minutes, or until the salmon turns opaque throughout and flakes easily with a fork. (If the pesto looks like it is burning, lightly tent the salmon with foil for the last few minutes.)
Notes
Overcooking causes dry salmon; aim for opaque with an internal temperature of 145F (63C). If baking, ensure the pesto layer isn’t too thin, or use a slightly lower heat setting if your oven runs hot to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (approx 170 g)
- Calories: 450 calories
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 105 mg
Keywords: easy dinner, pesto salmon, baked salmon, healthy fish, weeknight meal, high-protein, quick recipe, basil pesto, oven baked