This dish is the definition of simplicity meeting flavor. With just a handful of ingredients and hardly any prep, you get a restaurant-worthy meal on your table in under 30 minutes. It’s high in protein, packed with omega-3s, and doesn’t require any fancy cooking techniques. Whether you bake it, grill it, or cook it in a pan, the result is always juicy, flavorful salmon with a delicious pesto crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skin-on or skinless)
Basil pesto (store-bought or homemade)
Olive oil
Lemon juice
Salt
Black pepper
Lemon wedges (for serving, optional)
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Pat the salmon fillets dry with paper towels and place them skin-side down on the baking sheet.
Drizzle the fillets lightly with olive oil and season with salt and black pepper.
Spread a generous spoonful of pesto on top of each salmon fillet.
Bake for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork.
Remove from the oven and drizzle with fresh lemon juice. Serve with lemon wedges on the side if desired.
Servings and timing
This recipe serves 4 people. Prep Time: 5 minutes Cook Time: 12–15 minutes Total Time: 20 minutes
Variations
Grilled Pesto Salmon: Grill the salmon on a preheated grill over medium heat for 4–5 minutes per side. Add pesto after grilling for best flavor.
Creamy Pesto Salmon: Mix pesto with a little cream cheese or sour cream before spreading on the fillets for a richer topping.
Baked in Foil: Wrap each pesto-topped fillet in foil for a more tender, steamed texture.
Add Veggies: Bake salmon on a sheet pan with cherry tomatoes, zucchini, or asparagus for a one-pan meal.
Spicy Kick: Stir a pinch of red pepper flakes into the pesto before spreading.
Storage/Reheating
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon in a baking dish and warm in the oven at 300°F (150°C) for 10–12 minutes, or until heated through. You can also reheat it gently in the microwave, but be careful not to overcook and dry it out. For best results, serve leftovers cold over salads or in wraps.
FAQs
Can I use frozen salmon?
Yes, just make sure to fully thaw and pat dry the salmon before baking.
Do I need to remove the salmon skin?
No, it’s not necessary. The skin helps keep the salmon moist during cooking and can be removed easily after baking if preferred.
What kind of pesto should I use?
Classic basil pesto works best, but you can experiment with other varieties like sun-dried tomato or spinach pesto.
Can I make this dish dairy-free?
Yes, use a dairy-free pesto and check that all ingredients are compliant with your dietary needs.
How do I know when the salmon is done?
The salmon should flake easily with a fork and be opaque throughout. An internal temperature of 145°F (63°C) is ideal.
Can I cook this in a skillet?
Yes, you can pan-sear the salmon skin-side down for about 4–5 minutes, flip, and cook another 3–4 minutes. Add pesto at the end.
Is this recipe suitable for meal prep?
Absolutely. Cooked pesto salmon stores well and can be used in salads, rice bowls, or wraps.
What sides go well with pesto salmon?
Try serving it with roasted potatoes, steamed vegetables, rice, or a fresh green salad.
Can I use homemade pesto?
Yes, homemade pesto adds a fresher, more vibrant flavor to the dish.
Will the pesto burn in the oven?
At 400°F, the pesto may darken slightly but shouldn’t burn. If you’re concerned, you can cover the fillets loosely with foil during baking.
Conclusion
Easy Pesto Salmon is the perfect solution when you want something healthy, flavorful, and fast. With minimal ingredients and maximum taste, it’s a recipe you’ll come back to again and again. Whether you’re feeding your family or cooking for yourself, this simple yet elegant dish fits any occasion.
Easy Pesto Salmon is a quick and flavorful dish featuring tender salmon fillets topped with vibrant basil pesto. It’s a perfect weeknight dinner that comes together in under 30 minutes with minimal prep and maximum flavor.
Ingredients
4 salmon fillets (about 6 oz each, skin-on or skinless)
1/3 cup basil pesto (store-bought or homemade)
1 tbsp olive oil
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
Lemon wedges (optional, for serving)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Pat salmon fillets dry and place them skin-side down on the prepared baking sheet.
Drizzle salmon with olive oil and season with salt and pepper.
Spread a generous spoonful of pesto over each fillet.
Bake for 12–15 minutes, or until salmon is opaque and flakes easily with a fork.
Remove from oven and drizzle with lemon juice. Serve with lemon wedges if desired.
Notes
Grill instead of bake for a smoky flavor—add pesto after grilling.Mix pesto with cream cheese or sour cream for a creamy topping.Bake in foil packets for extra juicy, steamed salmon.Add veggies like cherry tomatoes or zucchini to the sheet pan for a full meal.Add a pinch of red pepper flakes to pesto for a spicy kick.
