Baked pesto salmon is a quick and easy dinner idea with loads of flavor. When you need to get something on the table fast, this is the perfect recipe.
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Sometimes I make this recipe with homemade pesto, and sometimes I buy pesto at the store. Either way, it turns out incredible.
If you're a little tired of chicken and ground beef dinners, it's nice to mix things up with some tender, flaky fish alongside roasted veggies and a grain or pasta side like couscous!
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Why It's Perfect For Weeknights
Simple: This recipe is so easy, so straightforward and SO delicious. And it literally requires only two ingredients.
Quick: Salmon bakes super fast! It'll be ready in just 12-15 minutes.
Unique: When you need something "a little different" this recipe really hits the spot. I feel like it's great when you're in a food rut!
Versatile: This protein main will go with almost any side dish. Pasta, grains, bread, rolls, veggies and more.
Leftovers: Repurpose leftovers into a whole new meal. Boil protein pasta, drain, and stir in a heaping spoonful of pesto. Then, flake up your leftover fish and gently stir it into the pesto pasta. Voila! Another easy dinner done. ✅
What You'll Need
- Salmon: I buy 1.5-2 pounds of Atlantic salmon for this recipe and prefer a center cut, though a fillet portion works just fine.
- Pesto: Occasionally I'll make homemade pesto for this recipe. But about 50% of the time I use store-bought. My toddler can't have dairy so I'll either make or buy pesto without cheese.
How To Make Pesto Salmon
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Prep salmon:
- Preheat your oven to 400°F and coat a large sheet pan with non-stick cooking spray.
- Cut salmon into 4 fillets and arrange them on the baking sheet. Spoon 1-2 tablespoons of pesto onto each piece and brush to coat.
Roast salmon:
- Bake salmon for 12-15 minutes. Once internal temperature reaches 140°F at the thickest part of the fillet, pull fish from the oven. Allow it to rest 10 minutes, it will continue cooking during this time and come up to a final temp of 145°F.
- If you're a huge pesto lover like me, spoon some more on top! You can also squeeze some fresh lemon juice on top if desired.
Serve & enjoy:
- Serve salmon with your favorite sides and enjoy!
Stacey's Top Tips
- Line your sheet pan with foil for easier cleanup, if desired! I still recommend spraying your foil with some non-stick cooking spray to prevent the salmon skin from sticking.
- Use a food thermometer to easily prevent overcooking and dry fish.
- The USDA recommends cooking salmon to an internal temp of 145°F, but many prefer their fish less cooked. I personally pull my salmon out of the oven at 135°F and let it rest so carryover cooking can bring it to a final temp of 140°F.
3 Pesto Salmon Dinner Plates
You can serve pesto salmon with lots of different sides! Here are three curated dinner plates you can try:
Plate one: Pesto salmon, roasted asparagus & yellow rice.
Plate two: Pesto salmon, air fryer sweet potato cubes & creamed corn.
Plate three: Pesto salmon, garden salad & buttered dinner rolls! (Note: there is no shame in a bagged salad kit if you need to save time). ✨
Make Ahead & Storage
Storing leftovers: Place leftover salmon in an airtight container and refrigerate 3-4 days. Reheat in the microwave in 20-30 second intervals until warmed through completely.
Freeze: Leftovers are also freezer friendly and will keep for 3+ months. I like to flake my leftover fish, put it in a Ziploc bag and press flat. Then, I thaw and stir into cooked pasta or salad along with some extra pesto.
Frequently Asked Questions:
Atlantic salmon is farm raised and sockeye salmon is wild caught! Sockeye salmon is usually leaner, Atlantic tends to be fattier.
Yes, but it will take a bit longer to cook. Adjust accordingly!
100%! I've used store-bought pesto for this recipe PLENTY of times and it's so good.
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Pesto Salmon
Equipment
- 1 Large sheet pan *mine is 13 x 17"
Ingredients
- 2 lbs salmon *cut into 4 fillets *see note below
- ½ cup pesto *plus extra for serving *see note below
Optional:
- Lemon wedges
Recipe notes:
Salmon: I like to buy Atlantic salmon and generally go for a center cut. A fillet portion is fine too! You can also buy wild-caught sockeye salmon if that's your preference. Pesto: You can make homemade pesto, homemade dairy free pesto, or use store-bought. There are usually vegan options available in stores. I like dairy free for accommodating my toddlers food allergies. Temp: I like my salmon a little less cooked, so I'll pull it out once internal temp reaches 135°F and let carryover cooking bring it to a final temp of 140°F while it rests. The USDA recommends heating salmon to well done, or 145°F, but many prefer fish less cooked.Instructions
- Preheat oven to 400℉.
- Coat a large sheet pan with non-stick cooking spray and line fillets on the pan.
- Spoon about 2 tablespoons of pesto onto each fillet and use a pastry or silicone brush to spread it evenly all of the top and sides of each piece.
- Bake salmon 12-15 minutes until internal temp at the thickest part of the fillet reaches 140℉. Remove from the oven and rest 10 minutes. Carryover cooking will bring salmon to a final internal temp of 145℉. (See note for info about salmon temperature).
- Squeeze some fresh lemon juice over your salmon if desired, then serve and enjoy!
Nutrition
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