Pesto Salmon is the BEST salmon you will ever make! Coated in fresh basil pesto and dipped in roasted tomatoes, this salmon is then cooked to perfection for a juicy and tender salmon fillet.
I think salmon is my favorite fish. It’s very simple to make and it’s an excellent fish to season. If you love salmon like me, you have to try this Salmon Piccata, Sweet and Salty Asian Glazed Salmon, or this amazing Garlic Brown Sugar Glazed Salmon.
Pesto salmon recipe
Once you try this pesto salmon, you’ll be hooked! I like to use a fresh basil pesto, but there are also lots of great options at the grocery store. Salmon is a great fish to try if you are making fish for the first time. The main thing is not to overcook it! You want the internal temperature to be 135 degrees. The net you choose is also important. There are tips for choosing the best piece of salmon fillet in my tip box.
I think pesto and salmon were made for each other! I love pesto on so many things, like this Chicken Alfredo Pesto Casserole and this Easy Baked Pesto Chicken. Turns out I think the pesto is my favorite over the salmon. It adds such a crisp, fresh flavor to the fish, as well as moisture. It’s the perfect ingredient!
Ingredients
These six ingredients come together to make the juiciest and most delicious pesto salmon you will ever eat! It’s so easy to make and full of flavor. All my children loved this dish, which is saying something! It’s not fishy at all and it’s so tender. It just flakes with your fork! It’s actually perfect on salads, with rice or cauliflower rice to keep it lower in carbs! You can find the measurements below in the recipe card.
- Olive oil: I like to cook my fish in olive oil because it tastes good and doesn’t brown like butter.
- Salmon filet: The key to choosing the best salmon fillet is included in the advice box below.
- Cherry tomatoes: Cherry tomatoes are really sweet and have acid which helps keep the salmon tender and juicy.
- Kosher salt: A high quality salt will taste better and make a difference in the dish!
- Freshly ground black pepper: I like to grind fresh pepper on top for a little extra spice.
- Basicilic pesto: This is the key to your pesto salmon! You can do it yourself at home, it’s super simple! Or there are also plenty of good fresh options at the store.
Pesto salmon recipe
There’s nothing complicated about this pesto salmon recipe! It’s really easy to cook a perfectly juicy and tender Baked Salmon Fillet with just a few tricks. I like to sear salmon in a skillet and finish it in the oven. This way, the skin of the salmon is nice and crispy, but the fillet isn’t overcooked.
- Preparation: Preheat the oven to 350 degrees Fahrenheit.
- Drizzle: Drizzle 1 tablespoon olive oil in a large ovenproof skillet or cast iron skillet.
- Pat dry: Pat the salmon fillet dry with paper towel, then place it in the center of the pan.
- Add the cherry tomatoes: Add the cherry tomatoes to the skillet to surround the salmon fillet. Then pour the remaining olive oil over the tomatoes and salmon.
- Season: Season the salmon and tomatoes with salt and pepper.
- Bake: Cook salmon and tomatoes for about 15 minutes or until tomatoes begin to bubble and soften.
- Add the pesto: Spread the pesto sauce over the salmon, then continue cooking for another 5-8 minutes.
- Bake: Bake until it registers 135 degrees Fahrenheit when a thermometer is inserted into the thickest part of the salmon.
- Garnish: Garnish with fresh basil and Parmesan. Enjoy!
Tips for Cooking Salmon with Pesto
I love cooking salmon! It is an excellent piece of fish that is healthy and full of nutrients. It also has a mild flavor so my whole family can enjoy it together. Here are some tips I’ve learned over years of cooking salmon.
- How to choose the right net: Poke it! It sounds weird, but you can tell a lot about the quality of the tenderloin by smelling it. It should be firm and the flesh should bounce back. It shouldn’t smell at all and it should have a nice bright pink-orange color. If it’s a pale pink, it’s not as fresh.
- Season your salmon: Pesto really does it all for you! It’s the perfect marinade and seasoning all in one. Don’t underestimate the flavor that tomatoes add either! They are super good at infusing the dish with a juicy sweet flavor. Other than these ingredients, all you really need is a little salt and pepper. You can squeeze fresh lemon juice to finish, then add some lemon zest to the pesto!
- What pan to use: You can use any pan you have on hand. Most of the time, I’ll choose a cast iron skillet because it heats very evenly and retains heat very well. You can use a non-stick pan if that’s what you’re used to cooking with!
Storing leftovers
Salmon with pesto is a super tasty leftover! The only difficulty is reheating the salmon without drying it out or overcooking it. Sometimes I’ll just eat it cold to keep it nice and tender, and that’s great!
- In the refrigerator: You can store leftovers in an airtight container for up to two days in the refrigerator.
- To reheat: I like to wrap my salmon in parchment paper with butter inside and put it in a skillet in a preheated 175 degree oven and reheat it as slowly as possible! I know that sounds like a lot of extra work, but it will taste exactly the same as the day you made it.
Other seafood recipes to try
Having dinner
Lemon Parmesan Shrimp Pasta
Having dinner
Incredible Creamy Tuscan Garlic Scallops
Having dinner
The best lobster tail recipe ever!
Having dinner
Easiest Crab Cakes
To print
Salmon with pesto
Pesto Salmon is the BEST salmon you will ever make! Coated in fresh basil pesto and dipped in roasted tomatoes, this salmon is then cooked to perfection for a juicy and tender salmon fillet.
Servings 3
calories 315calories
Ingredients
- 2 soup spoons olive oil
- ten ounces salmon filet skin on
- 2 cups Cherry tomatoes
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 Chopped off Basil pesto store bought or homemade
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Drizzle 1 tablespoon olive oil in a large ovenproof skillet or cast iron skillet.
Pat the salmon fillet dry with paper towel and place it in the center of the pan.
Add the cherry tomatoes to the skillet to surround the salmon fillet. Pour the remaining olive oil over the tomatoes and salmon.
Season the salmon and tomatoes with salt and pepper.
Cook salmon and tomatoes for about 15 minutes or until tomatoes begin to bubble and soften.
Spread the pesto sauce over the salmon and continue cooking for another 5-8 minutes.
Bake until it registers 135 degrees Fahrenheit when a thermometer is inserted into the thickest part of the salmon.
Garnish with fresh basil and Parmesan. Enjoy!
Nutrition
calories: 315calories | Carbohydrates: 6g | Protein: 21g | Large: 23g | Saturated fat: 4g | Polyunsaturated fats: 3g | Monounsaturated fat: 9g | Cholesterol: 54mg | Sodium: 1021mg | Potassium: 684mg | Fiber: 1g | Sugar: 3g | Vitamin A: 942UI | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg
source link
