Recipe For Pesto Baked Salmon

This Baked Pesto Salmon recipe is made with just 4 ingredients and done in 20 minutes. The oven-baked salmon filets are moist, healthy, and so flavorful! This is an easy and delicious weeknight dinner.

This Baked Pesto Salmon recipe is made with a super flavorful homemade pesto and fresh cherry tomatoes. With only 4 ingredients, it comes together in just 20 minutes. It’s a stress-free dinner for a busy weeknight, but it is also perfect for serving to guests. Everyone will fall in love with the bright, fresh flavors after their first bite!

Yes, make some extra for the week. Store in a container in the fridge for up to three days. Reheat for lunches or serve on salads, quinoa bowls, or pasta.

Pesto Crusted Salmon With Garlic Lemon Panko

Place leftovers in a container and store in the fridge for up to 3 days. Reheat in the microwave when ready to eat. You can also wrap it gently and freeze for up to 3 months. Thaw overnight in the fridge and reheat until warmed through.

The recommendation from the FDA is to cook the salmon to an internal temperature of 145°F. To measure this temperature, insert a food thermometer in the thickest part of the salmon filet until it reads 140-145 °F. It will continue cooking slightly in the hot pan after removing it from the oven.

We highly recommend keeping the skin of the salmon on because it provides an extra layer of safety between the flesh and hot pan. Lay the skin side down in this recipe. You do not need to flip your salmon when baking.

Best Baked Salmon With Pesto Recipe (easy)

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This Baked Pesto Salmon recipe is made with just 4 ingredients and done in 20 minutes. The oven-baked filets are moist, healthy, and so flavorful. This is an easy and delicious weeknight dinner.

Baked Pesto Salmon (only 3 Ingredients)

Calories: 222 kcal | Carbohydrates: 6 g | Protein: 19 g | Fat: 13 g | Saturated Fat: 2 g | Cholesterol: 48 mg | Sodium: 316 mg | Potassium: 675 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 1029 IU | Vitamin C: 27 mg | Calcium: 56 mg | Iron: 2 mgPesto Salmon is a taste of sunshine! Tender fillets of salmon slathered with pesto and baked alongside juicy roasted tomatoes that have been tossed in even more pesto, this healthy dinner recipe is exactly what to cook for dinner next week.

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A blend of herbs, Parmesan cheese, nuts, lemon, and olive oil, Basil Pesto sings with the promise of warm afternoons, late sunsets, and the kind of easy dinners I long to cook all summer long.

Pesto Baked Salmon With Crispy Panko Crust

Pesto is versatile, vibrant, and anything you add it to comes to life (I actually have a whole list of simple, unique ways to use pesto sauce in my cookbook!).

This recipe’s ingredient list is short, one of the reasons I adore it for easy weeknight dinners that still taste special enough to serve to guests.

If you are new to cooking salmon, be sure to check out How to Cook Salmon, which contains my best salmon cooking tips.

Sheet Pan Pesto Crusted Salmon

Thanks to the vegetables that cook along with this baked pesto salmon recipe, you can easily serve it as a stand-alone main course. If you’d like to bulk it up more, here are some ideas:

Your jar of pesto need not go to waste! Try pesto spread on a sandwich, as a salad dressing, scrambled into eggs, or as a marinade for Grilled Chicken Skewers.

An open jar of pesto can last several weeks in the refrigerator. Since air causes pesto to taste less fresh, keep pesto in a small jar, press a sheet of plastic wrap against the pesto’s surface, then tightly secure the lid.

Baked Pesto Salmon With Veggies

In addition to the vegetables and noodles suggested above, you can also serve pesto salmon with orzo, farro or another grain. Or try it with cauliflower rice for a low-carb option.

Sheet pan pesto salmon with tomatoes is perfect for fast, healthy dinners. The salmon is tender and flaky and the pesto makes it taste fresh!

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Minute Easy Baked Pesto Salmon Recipe

Serving: 1 (of 4) Calories: 383 kcal Carbohydrates: 14 g Protein: 37 g Fat: 19 g Saturated Fat: 3 g Cholesterol: 95 mg Potassium: 1393 mg Fiber: 3 g Sugar: 8 g Vitamin A: 1680 IU Vitamin C: 56 mg Calcium: 90 mg Iron: 3 mg

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Oven Baked Pesto Salmon recipe is an extraordinary meal with practically no prep and minimal cleanup! You’ll love this flakey salmon fillet, baked with fragrant pesto and ripe tomatoes.

You guys already know about my love affair with easy salmon recipes, right? Yes, I am a total sucker for dishes like Honey Garlic Sauce Salmon, Lemon Butter Grilled Salmon, and Air Fryer Salmon with Mustard Sauce. Cooking salmon with a savory rub, sauce, or glaze is just about the easiest way to get dinner on the table, fast.

Basil Pesto Salmon With Rocket & Asparagus Recipe

Which brings me to my next obsession: pesto. This fresh, vivid green sauce is one of my favorite flavor combinations: basil, garlic, Parmesan, olive oil, and pine nuts. It somehow manages to be salty, rich, bright, zingy, and mild all at once. but if you’re not into basil, then it’s your time to try my recipe for Tomato Pesto Salmon.

Another thing to love about this salmon is that it’s a five-ingredient meal. You won’t even need to make a grocery list!

Let’s talk about the process for making this – it’s so low-maintenance, you guys. A whole salmon fillet may seem intimidating, but it doesn’t have to be!

Oven Baked Pesto Salmon Recipe

Add a side of Air Fryer Baked Potatoes to the pesto baked salmon, with a side of Roasted Parmesan Cauliflower Bites for a lighter option. Roasted Green Beans, Peas and Bacon Risotto, or these Sautéed Garlic Broccolini are all super tasty green veggie sides you can whip up in no time.

To store leftover salmon, cool it down completely and then place it in an airtight container or zip-top bag. Keep refrigerated for up to 3 days or frozen for 2 to 3 months. Thaw in your refrigerator before reheating. To reheat, place in a covered skillet over low heat until warmed through.

Serving: 4 ounces | Calories: 315 kcal | Carbohydrates: 4 g | Protein: 30 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 4 g | Cholesterol: 80 mg | Sodium: 284 mg | Potassium: 780 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 708 IU | Vitamin C: 9 mg | Calcium: 61 mg | Iron: 2 mg

Pesto Salmon: A Quick And Easy Recipe In Under 20 Minutes — Jazz Leaf

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.