baked Pesto Salmon

Name: baked Pesto Salmon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 -5 salmon fillets or 1 large fillet cut into 2-inch pieces; 1/2 cup basil pesto; 1 tablespoon lemon juice; 1/2 tsp EACH paprika, garlic powder, onion powder, salt, pepper; 1/2 tablespoon olive oil; 1 pint cherry tomatoes; 2 small zucchini or 1 large; 2 orange or yellow bell peppers

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Course
Main Course
Cuisine
Italian

baked Pesto Salmon

Victor Mills

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Pesto Salmon is vibrant, herbaceous, garlicky, buttery tender, versatile and the healthy dinner of your dreams for busy weeknights. Tender fillets of salmon are slathered with pesto punctuated with peppery basil, nutty pine nuts, zingy garlic, and Parmesan then baked to juicy perfection. You can just bake the salmon, or bake it alongside pesto kissed juicy tomatoes, zucchini and bell peppers (or your veggies of choice) for a complete meal-in-one. This speedy Baked Pesto Salmon recipe boasts hardly any cleanup and is prep-ahead friendly for the epitome of a minimal prep, big flavor win. Serve the baked salmon as-is or with a side of rice pilaf or mashed potatoes, and strawberry broccoli salad for a complete feast!

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Ingredients

Servings

4 -5 salmon fillets or 1 large fillet cut into 2-inch pieces

PESTO SAUCE

1/2 cup basil pesto (store-bought or homemade)
1 tablespoon lemon juice
1/2 tsp EACH paprika, garlic powder, onion powder, salt, pepper

VEGGIES (OPTIONAL)

1/2 tablespoon olive oil
1 pint cherry tomatoes, whole (or 2 12 oz. on the vine)
2 small zucchini or 1 large, sliced 1/2-3/-4-inch thick, quartered
2 orange or yellow bell peppers, sliced into 1-inch pieces

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Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray for easy cleanup.
Whisk the pesto sauce ingredients together in a medium bowl. Remove 2 tablespoons to use later for the vegetables.
Place the salmon (skin side down) on a flat surface and brush the pesto sauce over the top and sides. Marinate at room temperature while you prep the veggies.
Add the zucchini, tomatoes and bell peppers to the prepared baking sheet. Toss with 1/2 tablespoon olive oil and the 2 tablespoons reserved marinade. Push the veggies towards the sides of the pan. Add the salmon down the middle of the pan. (Make Ahead: At this point you can proceed to bake or cover and refrigerate for up to 2 hours. If refrigerating, set out for 20-30 minutes before baking.)
Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked to your liking and easily flakes with a fork, I recommend 130 degrees F on an instant read thermometer (cooking time may vary depending on the type of salmon and thickness).
Season with freshly cracked salt and pepper to taste and a squeeze of lemon if desired. Serve salmon with veggies with rice, couscous, mashed potatoes, spaghetti squash, etc. or see post for lots of creative ideas!

Notes

Store leftover salmon in an airtight container in the fridge for up to three days or freeze for up to 3 months. To freeze, place salmon fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together.
Pesto: can be stirred together up to 72 hours in advance. Don’t add it to the salmon until 2 hours before you’re ready to bake.
Veggies: chop and refrigerate up to 72 hours in advance.
Fully assembled: assemble the sheet pan with the veggies and salmon 2 hours ahead of time, cover and refrigerate, then bring to room temperature before baking.