Baked Pesto Salmon

Baked Pesto Salmon is a simple, healthy recipe that is made with just a handful of ingredients and only takes about 20 minutes to prepare. It’s an easy, healthy meal that is perfect for busy weeknights or entertaining guests. This recipe is naturally low carb, keto and gluten free.

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I love pesto in pasta, especially with creamy Burrata and a balsamic glaze drizzled over the top. Yum! Thankfully, there are so many other recipes that the flavor of pesto lends itself well, including baked salmon.

In this recipe for Baked Pesto Salmon, you can use store-bought pesto or make it homemade, which I’ve included as part of this recipe.

The pesto is added to the top of the salmon after baking. Because it’s made with fresh basil, it tastes best fresh, plus it doesn’t look very appealing once it’s baked.

There are also no breadcrumbs in this recipe, which is what keeps in low in carbs and gluten free. Need a little crunch? Go ahead and add a few extra pine nuts on top of the basil. You won’t miss the breadcrumbs, I promise!

Serve this salmon with a side of vegetables, like roasted tomatoes, zucchini, asparagus or broccoli, and dinner is done!

Why This Recipe Works

It’s super quick and easy to make. You only need a handful of ingredients and about 20 minutes to prepare this recipe. You can make the homemade pesto recipe that is included in the recipe, or use store-bought pesto, if you prefer.

This salmon dish is moist and flavorful. Use the best quality, preferably wild, salmon that you can. I have been getting my salmon from Sitka Salmon Shares for the last year and it is by far the most delicious salmon that I’ve had. I have used both king and coho salmon in this recipe, but any variety will work.

Salmon and pesto both have plenty of healthy benefits. Salmon is rich in Omega-3 fatty acids as well as many other vitamins and nutrients. Pesto is packed with antioxidants, even more Omega-3’s from the pine nuts and heart-healthy monounsaturated fats from the olive oil.

How To Make Pesto Salmon

Ingredients

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

If you are working with one large fillet of salmon, cut it into individual serving sizes, if presentation is important. Salmon will be flaky and messy if you cut it after cooking.

Brush a baking sheet with a light coating of olive oil.

Preheat oven to 425°F.

Create!

Brush tops of salmon with olive oil and season with salt and pepper.

Bake salmon for 10-12 minutes, or until the internal temperature reaches 145°F and it flakes easily with a fork. There is no need to flip the salmon during baking.

Be careful not to over-bake salmon, as it will turn dry.

While the salmon is baking, prepare the pesto.

Add basil, garlic, toasted pine nuts and Parmesan cheese to the bowl of a food processor or blender. Blend until finely chopped.

Chef’s Tip: if you need to toast the pine nuts, you can easily do so in a dry skillet over medium-low heat for 3-4 minutes. Stir frequently and keep a close eye on them, as they can burn quickly. 

With the motor running, slowly begin to drizzle in the olive oil until the pesto is smooth and well combined. Taste and season with salt and pepper, as needed.

Transfer to a small bowl.

Top hot salmon fillets with pesto.

Present!

Garnish with extra pine nuts for a little added crunch.

Chef’s Tip: if you have extra pesto, you can use it on chicken, shrimp, roasted vegetables or pasta. Simply store it in an air-tight container until needed. It’s best used within a week.

Tips and Techniques

• Toast pine nuts in a dry skillet over medium-low heat for 3-4 minutes. Stir frequently and keep a close eye on them, as they can burn quickly. Pine nuts do not have to be toasted, but it does enhance their flavor and crunchiness.
• Extra pesto can be used on chicken, shrimp, pasta or roasted vegetables.
• Store leftovers in an air-tight container in the refrigerator. Use the salmon within 3 days. The pesto will keep 5-7 days.

FAQ’s

Can You Freeze Salmon?

Yes. Cooked salmon can be frozen for up to 6 months. Thaw in the refrigerator or submerged in cold water before re-heating.

Can You Freeze Pesto?

Pesto can be frozen in individual size servings by pouring it into an ice cube tray and freezing. After it’s completely frozen (approximately 2 hours), pop them out and place in a freezer bag or air-tight container.

Frozen pesto is best used within 6 months.

Is Pesto Keto?

Pesto is a keto friendly sauce or condiment when consumed in small amounts. Due to pesto’s strong flavor, a small amount is usually more than enough.

More Salmon Recipes

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