Pesto Salmon

There’s something so satisfying about baking a fillet of fish to perfection. For me, it often brings back memories of summer evenings spent outdoors with family, chatting and laughing while the sun sets. One dish that perfectly encapsulates those moments is Pesto Salmon. The flavor of fresh basil, combined with the rich taste of salmon, creates a symphony of taste that’s hard to resist. The vibrant colors of the ingredients blend seamlessly, making this dish not only delicious but a feast for the eyes as well.

Ingredient List for Pesto Salmon

The ingredients for Pesto Salmon are simple yet effective. Each component plays a vital role, creating a harmonious blend of flavors and textures. The star of this dish is undoubtedly the salmon, which is complemented beautifully by the vibrant basil pesto and the sweetness of cherry tomatoes.

• 4 (6-ounce) salmon fillets (skin on) – Rich in omega-3 fatty acids, these fillets provide a buttery, satisfying base for the dish.
• ¾ teaspoon kosher salt (divided, plus additional for serving) – Enhances the flavors of the salmon and vegetables.
• ½ teaspoon ground black pepper (divided) – Adds a subtle heat and depth to the dish.
• 6 tablespoons prepared basil pesto (divided) – The heart of this recipe, lending a fresh and aromatic flavor.
• 2 pints cherry or grape tomatoes (left whole) – Sweet and juicy, they roast beautifully and add color.
• 1 small red onion (thinly sliced) – Adds a slight crunch and sweetness when roasted.
• Squeeze of fresh lemon juice (for serving) – Brightens up the dish with a zesty freshness.
• Chopped fresh basil (optional for serving) – A lovely garnish that enhances the basil flavor.

How to Cook Pesto Salmon

Cooking Pesto Salmon is an enjoyable and straightforward process. You’ll witness the transformation of simple ingredients into a culinary masterpiece. Follow these steps, and you’ll be rewarded with a dish that’s as pleasing to the eye as it is to the palate.

1. Start by placing a rack in the center of your oven and preheating it to 400 degrees F. This temperature is key for achieving that perfectly baked salmon.

2. Generously coat a large rimmed baking sheet with nonstick spray. This will prevent the ingredients from sticking and help with easy cleanup.

3. In a large bowl, combine the cherry tomatoes and red onion. Add 2 tablespoons of the basil pesto, 1/4 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Toss these ingredients well to ensure they’re evenly coated with the pesto.

4. Spread the coated tomatoes and onions into a single layer on the prepared baking sheet. This allows them to roast evenly and develop a nice caramelization.

5. Bake the tomatoes and onion in the oven for about 10 minutes. After this time, remove the pan and stir them around a little with a spatula to promote even cooking. Then, return the baking sheet to the oven for an additional 10 minutes.

6. Meanwhile, pat the salmon fillets dry with a paper towel. Sprinkle each fillet with ½ teaspoon of salt and 1/4 teaspoon of black pepper. This seasoning is crucial for enhancing the flavor of the fish.

7. Spread 1 tablespoon of the remaining pesto over each fillet. Make sure to cover each piece completely, using your fingers or the back of a small spoon as needed.

8. Once the roasting time for the tomatoes and onions is complete, remove the sheet pan from the oven. Carefully move the roasted vegetables to the outer edges of the pan, creating space for the salmon.

9. Arrange the salmon fillets down the center of the baking sheet, skin-side down. This positioning allows the fish to cook evenly alongside the veggies.

10. Return the pan to the oven and bake the Pesto Salmon until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F. This should take about 16 to 20 minutes.

11. Once done, sprinkle the salmon with a pinch of additional kosher salt and squeeze fresh lemon juice over the top for an extra burst of flavor. Top with chopped fresh basil if desired. Enjoy this beautiful dish!

Pro Tips and Tweaks

Making the most out of your Pesto Salmon experience involves a few handy tips and tweaks. Here’s how you can elevate your dish!

• Storage: Refrigerate any leftover salmon and vegetables in an airtight container for up to two days.
• Freezing: You can freeze uncooked salmon fillets for up to three months. Just make sure to wrap them tightly.
• Pairing: This dish goes beautifully with a crisp green salad or some roasted asparagus for a complete meal.
• Add More Veggies: Feel free to toss in some zucchini or bell peppers alongside the tomatoes for added nutrients and flavor.
• Experiment with Pesto: Try different flavors of pesto, like sun-dried tomato or arugula, to give new twists to the dish.

What to Serve With Pesto Salmon

Pairing side dishes with your Pesto Salmon can elevate your meal to new heights. Here are some delightful options:

• Crisp Green Salad: A fresh salad with mixed greens, cucumber, and a light vinaigrette complements the richness of the salmon perfectly.
• Quinoa or Rice: Serve with a side of quinoa or jasmine rice, which absorbs the flavors from the dish beautifully.
• Roasted Vegetables: Seasonal roasted vegetables such as asparagus or bell peppers enhance the meal’s nutrition and flavor.
• Garlic Bread: If you’re in the mood for something indulgent, serve alongside warm garlic bread for a comforting touch.
• Occasions: This dish is fantastic for dinner parties, family meals, or even a special occasion like a birthday or anniversary.
• Seasonal Pairings: In summer, fresh corn on the cob or a light pasta salad make great side dishes that align with the vibrant flavors of Pesto Salmon.

FAQ

Conclusion

In summary, Pesto Salmon stands out for its delightful combination of flavors and ease of preparation. It’s a dish that not only nourishes the body but also warms the soul. I encourage you to try this recipe for a quick weeknight meal or a special occasion. You won’t regret the deliciousness it brings to your table!

Pesto Salmon

The ultimate comfort food, Pesto Salmon combines tender salmon fillets with vibrant basil pesto and fresh tomatoes. Perfect for a quick weeknight dinner, this dish is packed with flavor and nutrients. Impress your family or guests with this easy, delicious recipe tonight!

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 6-ounce salmon fillets skin on
• ¾ teaspoon kosher salt divided, plus additional for serving
• ½ teaspoon ground black pepper divided
• 6 tablespoons prepared basil pesto divided
• 2 pints cherry or grape tomatoes left whole
• 1 small red onion thinly sliced
• 1 squeeze fresh lemon juice for serving
• to taste chopped fresh basil optional for serving

Equipment

• Wooden Spoon
• Oven
• Baking Sheet
• Chef's Knife
• Frying Pan

Method

 

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray.
2. Place the cherry tomatoes and red onion in a large bowl. Add 2 tablespoons pesto, 1/4 teaspoon kosher salt, and ¼ teaspoon black pepper. Toss to coat, then spread into a single layer on the prepared baking sheet.
3. Bake the tomatoes and onion for 10 minutes, then remove from the oven and with a spatula, stir them around a little to promote even cooking, then return to the oven for 10 additional minutes.
4. Meanwhile, pat the salmon fillets dry. Sprinkle with ½ teaspoon salt and 1/4 teaspoon black pepper. Spread 1 tablespoon of the remaining pesto over each fillet.
5. Rub the pesto on with your fingers or the back of a small spoon as needed. Make sure each fillet is completely covered in pesto.
6. Remove the sheet pan from the oven and move the tomatoes and onions to the outsides to make space for the salmon in the center. Arrange the salmon fillets down the center of the baking sheet, skin-side down.
7. Return the pan to the oven and bake the pesto salmon until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.
8. Sprinkle the salmon with a pinch of additional kosher salt and squeeze lemon over the top. Top with fresh basil as desired. Enjoy!

Notes

• Cooking time will vary: The cooking time will vary based upon the thickness of your salmon. Thicker (2-inch-plus) slices will need several extra minutes, while thinner slices may cook more quickly.
• Storage: Refrigerate salmon and vegetables in an airtight storage container for up to 2 days.
• Reheat: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.