Baked Pesto Salmon Recipe
Servings 4 servings
This baked pesto salmon recipe is a great easy and healthy option for busy weeknights since it's ready to serve in about 20 minutes! The salmon is flavoured up with a fresh basil, lemon and garlic-infused homemade pesto sauce for a mouthwatering dish that you'll want to make time and time again! {Gluten-free, dairy-free & low carb}
Ingredients
- 1 pound salmon fillets (or four 4 ounce salmon fillets)
- Juice of half a lemon
- Dash of salt and pepper
- 1/2 cup homemade pesto sauce
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper for easier clean up.
- Lay the salmon fillets skin side down on the baking sheet. Squeeze lemon juice over top of them and season with salt and pepper.
- Prepare the pesto sauce according to directions.
- Add about 1 tablespoon of the pesto sauce over each of the fish fillets. Spread evenly to cover each of the fillets.
- Bake uncovered in the preheated oven for 12-15 minutes until the fish is opaque and begins to flake with a fork.
- Serve warm with remaining pesto sauce on top.
Notes
- For vibrant green pesto: If you want to keep the pesto more green and vibrant, place a dollop or two on each salmon fillet and don't spread it over the fillets until the fish has finished cooking. I've done it both ways and it tastes delicious either way!
- Use skin-on or skinless salmon: You can purchase salmon with the skin on or skinless salmon fillets. For fillets with skin, use a sharp fillet knife to remove the skin from the raw salmon, if desired. You can also remove the skin after baking. If any scales are on the skin, scrape them away before baking fish.
- Be generous with pesto: I like to spread the pesto all over the salmon fillets, including the tops and sides to infuse flavour into every bite.
- Meal prep: 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.
- Adjust cooking times: You may need to adjust the cooking time depending on the thickness of the fish fillet. You'll know it's done when the salmon flakes easily with a fork.
- For crispier edges: 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: If you cook salmon for too long, it will get dry. Always check your fish at the minimum baking time to ensure your baked salmon doesn’t get overcooked.
Nutrition
Calories: 282kcalCarbohydrates: 3gProtein: 24gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 347mgPotassium: 560mgFiber: 1gSugar: 1gVitamin A: 671IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!