You won't believe how delicious this Pesto Salmon tastes! Enjoy this fabulous baked salmon recipe that's keto, low carb and gluten free.
Leave it to Costco to inspire me to make Pesto Salmon.
It's become our routine to pick up a foil pan of raw salmon topped with pesto butter (to bake later) during our bimonthly trips for paper products and other necessities. It got me thinking about how good salmon would taste with Mom's Pesto with Pecorino Romano.
Because nobody's pesto tastes better than Mom's. She makes it with fresh basil, garlic, olive oil, Parmesan, Pecorino and usually skips the expensive pignoli (pine nuts). If you haven't tried her recipe yet, you'd best get moving on that.
I even updated the photos for Mom's pesto today. Because pesto's not supposed to be blue. (Lordy, how far I've come with photography.)
To make this salmon — which is impressive, company worthy and approved by Mom — you'll need fresh pesto, pepper and cooking spray. That's it.
You can even try making it with Easy Spinach-Walnut Pesto.
You can add a slice of lemon for garnish, but it's not needed for flavor. You don't want to overpower the pesto.
You'll place the salmon on a foil- or parchment-lined sheet pan. Tip: If parts of the salmon filet are very thin compared to the rest, cut off the thin pieces and bake them for five minutes less than the others.
You'll spray the salmon with a little oil, then sprinkle on some black pepper. Next, you'll dollop two tablespoons of pesto onto each piece of salmon. I use my tablespoon scoop (affiliate link) to make it easier.
Then, you'll bake your salmon at 400 degrees F for 20 minutes, pulling out the thinner pieces early. Finally, you'll spread the pesto onto the fish.
Tip: Don't spread the pesto on the salmon until after it's baked. This will give your salmon a vibrant green topping.
What to Serve with Pesto Salmon
I love to serve this pesto salmon with boiled redskin potatoes...with a little pesto, butter, salt and pepper stirred in. Yum! Add The Best Italian Green Salad with Homemade Dressing, and you've got a fabulous meal.
Basic Risotto or this Baked Vegetable Risotto also would make lovely side dishes. So would Our Favorite Asparagus with Tarragon Butter.
Or...wait for it...you can serve this Pesto Salmon over pasta! Farfalle (butterfly-shaped pasta) would work well.
Just make this Pesto Salmon. I hope you love it as much as my family does!
And don't miss this Salmon Caprese, salsa salmon and Buffalo salmon! They're all great recipes for Lent.
Enjoy!
(Recipe Source: Cooking with Mamma C)
Pesto Salmon
Ingredients
- 2 pounds salmon
- ½ cup Mom's pesto (see notes)
- cooking spray
- black pepper
- lemon slices for garnish optional
Instructions
- Preheat your oven to 400 degrees F. Line a half-sheet pan with foil or parchment paper for easy cleanup.
- Rinse the salmon and feel for any bones to remove. Pat the fish dry with paper towels. If there are any parts of the salmon that are very thin compared to the rest, use kitchen scissors or a knife to trim them off so you can bake the thin pieces for less time than the rest.
- Place the salmon on your lined pan. Spray the salmon with cooking spray and sprinkle on black pepper.
- Scoop a tablespoon of pesto onto a large piece of salmon, a couple inches from one end. Scoop another tablespoon of pesto onto the salmon, near the opposite end. (Do not spread the pesto until after the fish is baked.*) Continue placing two tablespoons of pesto onto each large piece of salmon. For any small thin, pieces, you'll probably just need one tablespoon of pesto.
- Bake your thick pieces of salmon for 20 minutes, or until it can be flaked with a fork. If you have any thin pieces, bake them for five minutes less.
- After the salmon is baked, use a knife or the back of a spoon to spread the pesto across each piece. If your salmon has skin on the bottom, use a metal spatula to gently lift the cooked salmon off the skin before serving your fish. Garnish each piece of salmon with a slice of lemon, if desired.
- Store leftovers in the refrigerator for up to three days.
Kerri
I was making this and accidentally spread the pesto before baking. Is that a problem?
Mamma C
Hi Kerri - The salmon should still taste good. Sorry I didn't see this earlier.
Marco's Kitchen
I've never thought about this pairing, why I didn't?
thank you for sharing!
let's wait for basil season here in Italy and I'll try it!
Mamma C
Hi Marco - It's a great combination! Enjoy.
Adrienne Breznau
Delicious and very easy! Thank you for sharing this recipe!
Mamma C
Hi Adrienne - I'm so glad you enjoyed this pesto salmon! We love it too.
WILLIAM GIORDANO
Nice Dish. Too many chefs just Blacken, Lemon Pepper, or drizzle some Balsamic reduction over Salmon nowadays. The Pesto is a great idea to add freshness and flavor
Mamma C
Hi William - I'm so glad you like this dish! It's one of my absolute favorite ways to prepare salmon.
Jessica Levinson
Love the pesto on top of this salmon! Such an easy and delicious dinner!
Mamma C
It's a great combo! Thanks, Jessica.
Pam Greer
What a great tip to not spread the pesto until the salmon is done, keeping it more vibrant!! This is such an easy dish, I can see it going into our weekly rotation.
Mamma C
It's really a cinch to make, once you've got some pesto. Huge flavor for little work! Thanks, Pam.
georgie
pesto and salmon would have to be one of my favourite flavour combinations! i love the way the pesto kind of melts when the salmon is cooked!
Mamma C
Yes, and you get lots of basil-garlic-oil flavor! Thanks, Georgie.
Cynthia | What A Girl Eats
Pesto is my favorite pasta sauce! I've never thought to put it on fish! Brilliant!
Mamma C
You have to try it, Cynthia! Thank you!
[email protected]
I just so happen to have some pesto in the fridge! I can't wait to try this!
Mamma C
I think you'll love it, Annie! xo