Easy Baked Pesto Salmon (in 25 Minutes)
Simple, quick, and deeply nourishing, this pesto salmon recipe is one you’ll return to whenever you need an easy weeknight dinner. All you need are salmon fillets, pesto, and a pinch of salt to create a tasty protein in under 30 minutes.
I love salmon, but sometimes it just needs a little something extra. This pesto salmon is an easy way to add fresh, herby flavor without any extra work.
The combination of flaky salmon with basil and garlic creates a dish that feels both comforting and nourishing. It’s loaded with omega-3 fats to support brain function and quality protein to keep you satisfied.
Homemade pesto offers the freshest flavor, but a high-quality store-bought pesto made with extra virgin olive oil works well, too. For a dairy-free option, try my walnut basil pesto or cashew pesto.
Why You’ll Love This Recipe
- Quick and easy – Ready in about 25 minutes with minimal prep
- Flexible – Use store-bought pesto for convenience or homemade for a dairy-free or nut-free sauce with extra flavor
- Easy to scale – Make one or several fillets depending on your needs
- Nourishing – Rich in healthy fats and high in protein for satiation
- Versatile – Pairs easily with a variety of sides
Health Coach Tip
Wild, sustainably caught salmon tends to be higher in natural minerals and lower in fat. Farmed salmon are often fed grain and soy-based feed, increasing the levels of omega-6 fatty acids. Farm-raised fish are also given antibiotics, which makes them less ideal than their wild counterparts.
Ingredients
- SALMON – You can use fresh or frozen fillets for pesto salmon. Just thaw frozen fillets in the refrigerator the day before if you go that route. I prefer wild-caught sockeye or coho salmon for sustainability, but use any type you like—the skin is edible, so no need to remove it.
- PESTO – I highly recommend making homemade pesto for the highest nutrient levels and freshest flavor, but store-bought works too in a pinch.
- SALT – The extra minerals in Real Salt make it my go-to cooking salt.
How to Make Pesto Salmon
Salmon with pesto sauce involves minimal prep, even if you make your own pesto.
You’ll start by preheating your oven to 350° F and lightly greasing a baking dish with avocado oil. A parchment-lined baking dish works well, too.
While the oven heats, gently pat the salmon fillets dry with a paper towel—this helps the pesto adhere better and gives you a nicer texture once baked. Place the fillets in the prepared dish, leaving a bit of space between each one, and sprinkle with a pinch of salt.
Next, spoon the pesto over the top of each fillet and spread it out evenly. I usually use about 2–3 tablespoons per fillet, but feel free to adjust depending on the size of each piece and how much pesto you want.
Pop the dish into the oven and bake for 15–20 minutes, or until the salmon reaches an internal temperature of 145° F. Since fillets can vary in thickness, I start checking early to avoid overcooking—salmon is best when it’s just cooked through, tender and flaky.
Serve it warm with your favorite sides, and if you have leftovers, store them in an airtight glass container in the fridge for up to 3 days.
What to Serve with Salmon & Pesto
This pesto salmon recipe is incredibly versatile and works well with a variety of gluten-free side dishes. You can keep things light or build it into a more substantial meal depending on what you’re craving.
- Add it to a Mediterranean salad in place of chicken.
- Make it a bowl with rice or quinoa mixed with chopped sun-dried tomatoes in olive oil, and add some lightly sautéed asparagus, snap peas, or green beans on the side.
- Try it with a side of creamy celery root purée for something more grounding and comforting.
- Serve over plain roasted spaghetti squash, or if you love basil as much as I do, use the extra pesto to make Pesto Spaghetti Squash.
FAQs
No, the skin is completely edible and highly nutritious, plus it helps keep the salmon moist while baking. You can easily remove it after cooking if you’re not a fan.
The most reliable way is to use a meat thermometer. Salmon is fully cooked at 145° F, but you can remove it slightly earlier (around 135–140° F) if you prefer a more tender texture. The residual heat will continue to cook it slightly after being removed from the oven.
💛 If you loved this pesto salmon, please leave a 5-star rating and a comment below! This helps other readers, too.
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Easy Pesto Salmon
- Prep Time: 5 minutes
- Cook Time: 20 minutes (+/- depending on fillet thickness)
- Total Time: 25 minutes
- Yield: 2 fillets 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Dairy-Optional, Gluten-Free, Keto, Low-Carb, Pescatarian
Description
This easy pesto salmon combines three simple ingredients: salmon fillets, prepared pesto, and a pinch of salt. A quick bake in the oven yields a flavorful, high-protein dish in about 25 minutes. Serve it with rice or quinoa and sautéed vegetables, or use it as a simple salad topper.
Ingredients
Avocado oil spray for baking dish
2 salmon fillets (approximately 4 ounces each)
1/4 – 1/2 cup prepared pesto (2–3 tablespoons/fillet depending on size)
Pinch of salt
Crushed red pepper flakes to taste (optional)
Instructions
Preheat the oven to 350°F and lightly spray a baking dish with avocado oil or line a baking sheet with unbleached parchment.
Pat the salmon fillets dry with paper towels.
Arrange the fillets in the baking dish, leaving a little space between each one, and sprinkle with salt.
Spread 2 to 3 tablespoons of pesto over each fillet, adjusting as needed based on size and preference.
Bake for 15 to 20 minutes, or until the salmon an internal temperature of 145° F with a meat thermometer.
Check the salmon early if your fillets are thinner, since cooking time can vary and salmon can overcook quickly.
Serve warm with your favorite sides and top with red pepper flakes if desired.
Store leftovers in an airtight glass container in the refrigerator for up to 3 days.
Notes
You can use store-bought pesto or make your own for a fresher flavor. Try Fresh Basil Pesto with Walnuts or Creamy Cashew Pesto for a dairy-free option.
As much as I love pesto and salmon, I’m embarrassed I didn’t publish this recipe sooner. I hope you love it, too!