Pesto Salmon
Salmon smothered in pesto and baked to moist, flaky perfection! This delicious protein main is quick, easy and pairs with endless sides.
Servings: 4 people
Calories: 573kcal
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
Serving: 1/4th of recipe (all values approximate). | Calories: 573kcal | Carbohydrates: 1.5g | Protein: 63.1g | Fat: 33.5g | Fiber: 0.4g | Sugar: 0.2g