Baked Pesto Salmon Recipe

Original Post: https://www.evolvingtable.com/?p=96409

Salmon filets with pesto are served on a white plate.

5 from 3 votes

This Baked Pesto Salmon recipe is quickly becoming our new go-to way of cooking our favorite fish! In 25 minutes, you'll have the most tender, flaky fish with just a handful of simple ingredients.

Prep Time8

Cook Time17

Total Time25

Course: Main Course

Cuisine: American, Italian

Servings: servings

Author: Jennifer Deppa

Ingredients

1-1 ¼ lbs. salmon
¼ cup pesto sauce prepared
½ lemon juice and zest
½ tsp. salt
¼ tsp. black pepper
⅛ tsp. red pepper flakes
Fresh parsley or basil finely chopped, optional

Instructions

Preheat oven to 425 degrees.
Cut salmon into four 4- to 5-ounce fillets. Remove the skin, if preferred. Place salmon in a 9x13 inch baking dish with at least 1 inch of space between each filet.
1-1 ¼ lbs. salmon
Whisk together the prepared pesto sauce, lemon juice and zest, salt, black pepper, and red pepper flakes in a small bowl. Using a pastry brush, spread 2 teaspoons of the sauce over each piece of salmon, reserving the remaining for serving. Make sure to coat all sides of the filet.
¼ cup pesto sauce, ½ lemon, ½ tsp. salt, ¼ tsp. black pepper, ⅛ tsp. red pepper flakes
Bake salmon in the preheated oven for 16-18 minutes, or until the fish flakes easily with a fork. Serve with finely chopped fresh parsley or basil.
Fresh parsley or basil

Notes

Prep-Ahead Instructions: If you're making your own basil, you can whip it up a few days in advance.

Storage Directions: If you have leftover pesto salmon, keep it in an airtight container in the fridge for up to 2 to 3 days. For the best results, reheat it gently in the oven or microwave. You can freeze baked pesto salmon for an easy meal later. For the best results, wrap individual portions in foil, then place them in a freezer-safe container. It should keep for up to 3 months. Let the salmon thaw overnight in the fridge before reheating.

Nutrition