Baked Pesto Salmon
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
222 kcal
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Course
Main Course
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Cuisine
American
Baked Pesto Salmon
Description
This recipe involves seasoning salmon fillets with kosher salt and black pepper, then spreading 2 to 3 tablespoons of homemade pesto over the fish. Cherry tomatoes are arranged around the salmon in a baking dish. The dish is baked in a 425°F oven until the salmon is opaque and flakes easily, generally 12 to 15 minutes. The remaining pesto sauce is served on top before serving.
The baking process yields salmon with a moist texture and flaky consistency without overcooking. The pesto adds a vibrant, herbal note while the roasted cherry tomatoes contribute a slight sweetness and juiciness to the plate.
Serve this salmon dish immediately to enjoy optimal texture and flavor. It pairs well with light side dishes such as steamed vegetables or rice.
Using fresh, good-quality salmon and pesto is recommended. Leftovers can be refrigerated up to 3 days and reheated gently. Salmon can also be frozen wrapped tightly for up to 3 months and thawed overnight before reheating.
Ingredients
- 12 ounces salmon fillets
- salt to taste, Kosher
- black pepper to taste, Kosher
- 1/3 cup pesto sauce divided, homemade
- 1 pint cherry tomato
Instructions
- Preheat the oven to 425 F.
- Season the 12 ounces salmon fillets with some Kosher salt and ground pepper. Lay the fish, skin-side-down, in a baking dish large enough to fit the salmon and tomatoes.
- Add 2-3 tablespoons of the 1/3 cup homemade pesto sauce over the fish. Spread evenly to cover the fillets. Add the 1 pint cherry tomatoes to the sides of the fish.
- Bake uncovered in the preheated oven for 12-15 minutes until the fish is opaque and begins to flake with a fork.
- Transfer the fish to a serving platter and serve with remaining pesto sauce on top. Serve immediately!
Notes
- Use fresh, high-quality salmon or another fish suitable for baking.
- The pesto can be homemade or store-bought depending on preference.
- Cherry tomatoes add sweetness and moisture; any variety of small tomatoes may be used.
- Aim to cook salmon to an internal temperature of 140-145°F to keep it moist and flaky without overcooking.
- Store leftovers in the refrigerator for up to 3 days and reheat gently in the microwave.
- For long-term storage, wrap tightly and freeze for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 316mg | 13% |
| Potassium | 675mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1029IU | 21% |
| Vitamin C | 27mg | 30% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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