Sun-Dried Tomato Pesto Crusted Salmon

Name: Sun-dried Tomato Pesto Crusted Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 lbs of salmon fillets; Salt and pepper; Juice from half a lemon; 1/2 cup sun-dried tomatoes (drained of oil); 2 garlic cloves (minced); 1/4 cup unsalted cashews; 1/2 cup olive oil; 1/4 cup packed fresh basil

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This sun-dried tomato pesto crusted salmon makes a healthy dinner that can be made in less than 30 minutes! Oven roasted salmon fillets are topped with a delicious red pesto for a perfect meal for those busy weeknights! {Gluten-free, paleo & keto}

Pesto crusted salmon fillets on two plates garnished with fresh basil leaves.

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When you need to get a healthy and delicious dinner on the table quickly, this red pesto salmon ticks all the boxes!

The homemade pesto with sun-dried tomatoes is made from scratch with simple and fresh ingredients and is then spread over the salmon and oven roasted to flakey perfection.

The red pesto infuses so much moisture into the salmon and forms a crust for mouthwatering flavour in each bite. And the short baking time makes this dish extra convenient — dinner can be done in less than 30 minutes! Who doesn’t love a quick and easy meal?

This sun-dried tomato salmon pairs especially well with my Oven Roasted Broccoli with Lemon and Parmesan or this Spring Mix Salad for a well balanced meal.

Six pesto crusted salmon fillets on a baking sheet.

Why we love this oven roasted salmon recipe

Healthy: This is one heart healthy recipe! Salmon is a good source of protein and is loaded with omega-3s, while the pesto is rich in healthy monounsaturated fats. This easy dinner is also low carb, dairy-free and gluten-free for those with specific dietary requirements.
Quick and easy: Just blend together the ingredients for the pesto, spread it on the salmon and bake. Even the most novice of home cooks will be able to master this one!
Simple ingredients: You only need a handful of everyday ingredients to make this pesto crusted salmon recipe, most of which you’ll likely have on hand already.

Ingredient Notes

Salmon fillets: You can use skin on or skinless fillets. For the best results use fresh, but if using frozen make sure they are fully thawed and pat dry with paper towel before seasoning.
Lemon juice, salt and pepper: To season the fish. Add more or less to taste.
Sun-dried tomatoes: These jarred tomatoes have a rich and vibrant flavour. Drain the oil before blending them.
Garlic: Use freshly minced garlic for the best flavour.
Cashews: Use unsalted cashews. These replace the traditional pine nuts that are used in pesto. They have a great flavour and are also more budget-friendly. You can use pine nuts if you prefer.
Oil: Olive oil helps to bring the red pesto together. Use extra virgin olive oil for a stronger flavour, or light for a milder flavour.
Basil: No pesto is complete without fresh basil! Use basil from the garden or store-bought.

Step by Step Instructions

Sqeezing lemon juice over salmon fillets.

Ingredients for the pesto in a food processor.

Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray or line with parchment paper and place the salmon fillets on the prepared dish. Squeeze lemon juice over salmon fillets and season with salt and pepper.
Next, combine sun-dried tomatoes, garlic, cashews, olive oil, and basil in a food processor and blend together until you achieve a paste-like consistency (there can still be some chunks).
Evenly distribute the pesto over the salmon fillets and bake for 12-16 minutes or until salmon flakes and is cooked through (times may vary depending on thickness of salmon).

Spooning the red pesto on the salmon fillets.

Baked pesto crusted salmon fillets on a baking sheet.

Recipe Tips

You can purchase salmon with or without the skin on. For fillets with skin, if desired, use a sharp fillet knife to remove the skin from the raw salmon. You can also remove the skin after baking. If any scales are on the skin, scrape them away before baking fish.
I like to spread the pesto all over the salmon fillets, including the tops and sides to infuse flavour into every bite.
I usually like to make up a double batch of the pesto and freeze the extras in these Souper Cubes. That way you can pop out the cubes of pesto to thaw them out as you need them. It makes for such a quick and easy dinner when the pesto is already made!
You may need to adjust the cooking time depending on the thickness of the fish fillet. The salmon should be pink and flake easily with a fork. See the FAQ section for a general guide on cooking times for salmon.
To get the edges brown and crispy, you may wish to broil the fish for the last two minutes of cooking. Just be sure that you don’t place the baking sheet on the top shelf of the oven too close to the broiler or the pesto may burn.
Don’t overcook the salmon or it will be dry. Always check your fish at the minimum baking time to ensure your baked salmon doesn’t get overcooked.

A pesto crusted salmon fillet on a plate with green beans.

Recipe FAQs

How long to bake salmon

Generally, the cooking time will depend on the thickness of the fish fillet. Measure the thickness of your salmon once you have it on your pan. Bake salmon, uncovered, 4 to 6 minutes per 1/2-inch thickness. Always check your fish at the minimum baking time to ensure your baked salmon doesn’t get overcooked.

How do you know if salmon is cooked?

To test for doneness, insert a fork and gently twist. The salmon is done as soon as it becomes opaque and begins to flake. The fish juices should also be milky white.

How to store

This salmon can be stored in the fridge covered or in an air-tight container for up to four days.

Can this be made ahead of time?

Yes! This salmon reheats beautifully and still tastes great a couple of days after it’s cooked. If you wish, you can also just make the walnut crust mixture ahead of time to save on time when meal prepping.

How to reheat

When it comes to reheating this salmon recipe, it’s best to reheat it slowly, at a low temperature. Put the fish on a rimmed baking sheet and warm it in the oven set a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. Go low and slow when reheating leftover salmon fillet to ensure that it won’t dry out.
You may also wish to squeeze some lemon juice over the surface of the fish to help preserve the original flavour and freshness of the fish.

Can I freeze the sun-dried tomato pesto?

Yes, the pesto freezes really well! You can freeze it in an air-tight container, ice cube tray or these Souper Cubes, so that you can pop out smaller portions at a time. Store it in the freezer for up to three months. Let it thaw out overnight in the fridge when ready to use.
Simply spread on the salmon, bake and dinner is served!

Overhead shot of the pesto crusted salmon served on a blue and white plate.

Serving Suggestions

This red pesto crusted salmon is great served with salads, veggie or potato sides for a tasty and well balanced meal. Try it with:

Recipe Variations

This simple salmon recipe is easy to adapt to suit your tastes!

It takes minutes to make this sun-dried tomato pesto, but you can use a store-bought one if you prefer.
Try using my dairy-free pesto for a different flavour of pesto.
This red pesto also works great on other fish like arctic char, trout, cod or tilapia.
The cashews can be replaced with other nuts like pistachios or pine nuts.
Try adding some freshly grated parmesan to the pesto for an even richer flavour.

A fork breaking off of a piece of salmon to eat.

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