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.
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Main Dish
Cuisine: Gluten Free, Low Carb, Seafood
Diet: Diabetic, Gluten Free
Servings: 4 servings
Calories: 447kcal
Preheat oven to 425°F. Brush a baking sheet with a light coating of olive oil.
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.
While the salmon is baking, prepare the pesto by adding basil, garlic, toasted pine nuts and Parmesan cheese to the bowl of a food processor or blender. Blend until finely chopped.
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.
Garnish with extra pine nuts for a little added crunch.
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.
** Nutritional information is an estimate and may vary.
Serving: 1serving | Calories: 447kcal | Carbohydrates: 3g | Protein: 31g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 319mg | Potassium: 722mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1671IU | Vitamin C: 5mg | Calcium: 261mg | Iron: 3mg