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Baked Pesto Salmon

by: claire cary

This baked pesto salmon is the perfect easy weeknight dinner recipe. Serve with pasta, risotto or rice and veggies for a gluten free and flavor packed meal!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Equipment

Ingredients

Salmon

  • 4 4 ounce salmon filets
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Pesto

  • ½ cup pine nuts
  • ¼ cup olive oil
  • 1 heaping cup fresh basil
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • ¼ cup grated parmesan
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: handful of fresh arugula
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add all ingredients for the pesto to a food processor.
  • Blend until smooth, or you can leave a few pine nut bits behind if you like!
  • Taste and adjust flavors as desired. You may like more salt, or add some red pepper flakes for spice. I like adding in some arugula to get extra veggies in, but this is totally optional!
  • Pat the salmon dry and sprinkle each piece evenly with the salt and pepper.
  • Add about 2 tablespoons of the pesto on top of the salmon and spread evenly.
  • Bake for about 12-15 minutes or until it reaches your desired level. It will depend on preference as well as the thickness of the salmon!
  • Serve with pasta, rice, risotto, veggies and more pesto. Enjoy!

Notes

For a nut free option, you can use my nut free pesto which uses hemp seeds as the base instead of pine nuts like in this recipe and most pesto recipes.
For a dairy free option, you can use my cashew parmesan in place of the regular parmesan in the pesto.
Serving: 1piece / Calories: 283kcal / Carbohydrates: 4g / Protein: 26g / Fat: 40g / Sodium: 837mg / Fiber: 1g / Sugar: 1g

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