pesto salmon

This Baked Pesto Salmon recipe is made with just 4 ingredients and done in 20 minutes. The oven-baked filets are moist, healthy, and so flavorful. This is an easy and delicious weeknight dinner.

Baked Pesto Salmon

salmon

Kosher salt and ground pepper (to taste)

pesto sauce (divided)

cherry tomatoes

Preheat the oven to 425F.

Season the salmon fillets with some salt and 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 pesto sauce over the fish. Spread evenly to cover the fillets. Add 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!

Here's what you need: pesto sauce, frozen puff pastry, salmon fillet, salt, pepper, fresh basil, eggs

Pesto Salmon Puff Pastry Recipe by Tasty

pesto sauce

puff pastry, thawed

salt

pepper

basil,

eggs, beaten

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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.

Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.

Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.

Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.

Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.

Seal the edges by pressing onto the seams of the fish silhouette.

Use a knife to make indents for the head and fin details.

Use the tip of the spoon to create indents of the scales.

Bake for 40 minutes, or until golden brown.

In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.

https://vid.tasty.co/output/91190/landscape_480/1524694183

This easy recipe for baked salmon with pesto cream sauce takes tender, tasty, flaky salmon, bakes it at the optimal time and temperature, and then smothers it in a delicious, herby, garlicky pesto cream sauce. You&#039;ll never want to put your fork down!

Baked Salmon with Pesto Cream Sauce

salmon fillets

olive oil

salt and pepper

basil pesto

heavy cream

chicken broth

butter

Preheat oven to 400 degrees.

Rub salmon all over with olive oil. Season generously with salt and pepper, then season with Italian seasoning.

Melt butter in a large skillet over medium-high heat. Brown salmon on each side for 1-2 minutes. Transfer to plate and cover to keep warm.

Add broth to pan. Stir in pesto and cream. Add salt and pepper to taste (I&#39;m quite generous with the salt and pepper here!).

Return salmon to the skillet. Spoon some of the sauce over the salmon.

Transfer skillet to the oven and cook for 12-15 minutes until salmon is cooked through and sauce is thickened (enough to coat the back of a spoon).

Spoon sauce over salmon and serve immediately. Enjoy!

Baked pesto crusted salmon is a simple dinner recipe that is light and refreshing! Simple salmon crusted with fresh homemade pesto, crunchy cracker breadcrumbs and olive oil. Easy and healthy salmon recipe on the table in under 30 minutes!

Pesto Crusted Salmon

salmon filets

pesto

crackers bread crumbs

olive oil spray

Preheat oven to 350F. Grind the crackers in a food processor.

Mix together crackers and pesto until the mixture resembles wet sand.

Place salmon filet onto a sheet pan lined with parchment paper. Season the salmon with salt and pepper.

Gently press pesto mixture onto salmon. Spray salmon with olive oil spray and bake salmon at 350F for 25-30 minutes.

This Baked Pesto Salmon recipe is our favorite simple yet elegant seafood dinner. This Baked Salmon Recipe with Basil Walnut Pesto is bursting with flavor and good fat. The tender flaky salmon is basted in butter, white wine, and lemon juice before baking and then topped with an amazing nutty and rich Basil Walnut Pesto. Best Baked Salmon Recipe ever!

Baked Pesto Salmon Recipe with Basil Walnut Pesto

Salmon Filets

white wine (or chicken broth)

lemon juice

basil walnut pesto ((click for recipe))

walnuts (chopped)

Preheat oven to 350F. Brush a baking sheet with oil or spray with nonstick spray. Place the salmon on the baking sheet.&nbsp;

Season the salmon with salt and pepper.&nbsp;

In a small bowl, mix together the melted butter, white wine, and lemon juice. Pour the butter mixture evenly over the salmon.&nbsp;

Bake for 12-15 minutes or until the salmon flakes easily with a fork and is cooked through.&nbsp;

While Salmon is cooking, make the basil walnut pesto (click ingredient above for the recipe)

For the Baked Salmon

When salmon is cooked through, top with a tablespoon of the pesto mixture and garnish with chopped walnuts. Serve immediately. Enjoy!

To Serve

https://embed.mediavine.com/videos/ioky4L3MU

Baked Salmon with Basil Walnut Pesto is our favorite simple yet elegant seafood dinner. This Pesto Salmon Recipe is bursting with flavor and good fat. The tender flakey salmon is basted in butter, white wine, and lemon juice before baking and then topped with an amazing nutty and rich Basil Walnut Pesto. Best Salmon Recipe ever!

Baked Salmon With Basil Walnut Pesto

Easy pesto salmon with Italian veggies that the whole family will love. Packed with flavor and nutritious ingredients.

Pesto Salmon and Italian Veggies in Foil

beans

olive oil (, divided)

Salt and black pepper

Tbsp pesto (, homemade or store-bought (half of the homemade recipe will be enough))

grape tomatoes (, halved)

Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans 3 minutes, then carefully drain (asparagus doesn't need to be boiled before baking).

Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top.

Drizzle 1 tsp lemon juice over each fillet. Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly you want the heat to be able to circulate well).

Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 - 28 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness).

Recipe source: inspired by Jamie Oliver

Baked basil pesto butter salmon with only a handful of ingredients is a quick and easy dinner recipe. Low carb and keto-friendly!

Pesto Butter Salmon

Salmon fillets (skinless)- 4 x 170 g| 6 oz

Unsalted butter (softened)-1/2 cup

Basil pesto- 4 tablespoons

(minced)-2

Lemon juice of 1/2 lemon

Salt and pepper

Combine basil pesto, softened butter and minced garlic in a medium bowl using a fork.

Place the salmon fillets into an oven-safe skillet. Season the both sides of salmon fillets with salt and pepper. Squeeze lemon juice on top.

Using a  spoon or a small ice cream scooper, scoop out the pesto butter  and place it on each fillet.

Bake in the preheated oven  for 10-15 minutes or until cooked through (depending on the thickness of your fillets and your preference of doneness).

The recipe is so fancy, but comes together so quickly. Love love love it!Pesto topping is out of this world . Thank you for sharing!

https://www.youtube.com/watch?v=t0YRcIn8Tl0

This Pesto Butter Salmon takes only 15 minutes to make and is loaded with so many flavors. Perfect for busy weeknights.
The full recipe you can find here: www.chefjar.com

Pesto Butter Salmon Recipe

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.

Easy Pesto Salmon

Olive oil,

kosher salt,

black pepper

basil pesto (homemade preferable)

pine nuts

lemon

Preheat the oven to 325 degrees Fahrenheit.

Brine the salmon

While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).

Bake*

Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.

Serve

When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)

Delicious and easy salmon recipe. I brined it for about an hour beforehand and baked for 12 minutes at 325. It was a small piece and was cooked perfectly. Topped it with warmed Costco pesto and my husband and I loved it! Will definitely be repeating.

Healthy, DELICIOUS food doesn&#039;t get any easier than this pesto salmon recipe with bright parsley and heaps of sweet roasted garlic.

Parsley Pesto Salmon Recipe

red bell pepper

olive oil (or avocado oil)

garlic bulbs (base trimmed, bulb intact)

onion

parsley (fresh)

fennel (plus, 5

lemon zest (from 1 large lemon)

almonds (raw)

Balsamic vinegar

sea salt (to taste)

black pepper (to taste)

Preheat oven to 375°F. Line a large baking dish, large enough to fit your piece of salmon with room on all sides, with parchment paper.

Drizzle 1 tablespoon of the olive oil atop the parchment. Place the garlic bulbs and the onion halves cut side down into the baking dish. Dust with a healthy pinch of sea salt and some black pepper. Bake 30 to 40 minutes using kitchen tongs halfway through to turn only the onion halves right side up.  Leave the garlic cut side down for the duration of the roast.

Chop the roasted red pepper and add to a small bowl. Add the remaining tablespoon of olive oil and stir to combine. Set aside.

In the barrel of a food processor, add the parsley (leaves and stems), the fennel stalk (chopped into 1-inch pieces to fit), lemon zest, almonds, Balsamic vinegar, and a few pinches of sea salt. Pulse to initially break up the fennel, then process on high for a full minute. The mixture should appear crumbly and dry as compared to traditional basil pesto. This is correct.

Rinse the salmon under cold water then pat dry with paper towel. At the 30 to 40-minute mark, remove the baking dish from the oven and move the onion halves and the garlic heads to the sides. Raise the oven temperature to 450°F. Arrange the salmon fillet(s) in the center of the parchment and spread the diced roasted pepper mixture all over.

Squeeze several cloves of the half-roasted garlic from its papery skin and shimmy it atop the fish in a few spots. Add some additional sea salt and black pepper to taste and replace to the hot oven for 15 minutes.

Test the salmon in the thickest part of the fillet using an instant read thermometer. The salmon is cooked through at 145°F however I pull it at between 140°F and 143°F in preparation for the broiler which will get the fish to the 145°F in a matter of minutes while also bronzing the surface. If your fish is reading just under 145°F, pull it from the oven. If, however, the fish is still registering in the 130°s, place the fish back into the 450°F oven in 2-minute increments.

Turn on your ovens broil element. Scatter the pesto atop the salmon and in any pools of liquid accumulating around the sides. Add the reserved fennel fronds in and around the ingredients. Place in the middle position beneath the broiler for 2 to 4 minutes only or the fish may become dry. Use the instant read again to test for doneness. You are looking for 145°F.

Remove from the oven. Spoon any liquids that have accumulated in the bottom of the dish over the fish. Allow it to stand 5 full minutes before serving. Ensure each eater receives some of the roasted garlic and roasted onion.

I used a mix of parsley and cilantro for the pesto and it worked great! It added a fresh, herby flavor that complemented the salmon well. It's healthy, flavorful, and satisfying.

I made this salmon recipe today for lunch and we all loved it. My son couldn't have enough of it. He was asking more. I'm planning to make more. Thanks x

The pesto with salmon is the best flavor combination! I served this with pasta to get all those extra juices and it was so good.

I made it, and it's fantastic! I love the flavors of roasted bell pepper- it has this sweet smokiness. It blends well with everything making the salmon so flavorful.

This was sooo delicious! I never thought that a parsley pesto would taste so good. This is now on my weekly rotation!

Salmon is the best.  Love it.
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A fresh and vibrant orzo salad with air-fried salmon, roasted courgette and juicy cherry tomatoes, all tossed in a zesty mustard dressing and finished with a drizzle of pesto. Cook once and you've got gorgeous lunches for the week.

Lunch Box: Pesto Salmon Orzo Salad

Courgette

Skin-On Salmon Fillet

Fennel Seed

Cherry Tomatoes

Orzo

Lemon

Dijon Mustard

Parsley

Green Pesto

Cut the courgette into irregular 2cm pieces. Add to a bowl, toss with olive oil, salt and black pepper, then tip into the air fryer basket. Cook at 200°C for 5 mins.

Pat the salmon dry then rub with olive oil, salt, black pepper and fennel seeds. Add the cherry tomatoes to the air fryer basket with the courgettes, then place the salmon on top, skin-side down. Reduce the heat to 180°C and cook for 8-10 mins, depending on the thickness of the salmon. If it’s not fully cooked, continue in one-minute bursts.

Bring a large saucepan of salted water to the boil. Drop in the orzo and cook following packet instructions.

In a large bowl (the same one from earlier to save on washing up), whisk together a glug of olive oil, the juice of the lemon, Dijon mustard and a pinch of salt and black pepper.

Roughly chop the parsley. Remove the salmon from the air fryer and set aside. Tip the roasted veg into the dressing along with the drained orzo and parsley. Mix well.

Spoon the orzo salad into your Tupperware containers, flake the salmon over the top and finish with a drizzle of pesto. Box up and pop in the fridge (these last for up to 3 days). Lunch is done.

Pesto is one of the most flavorful sauces that is really rich and concentrated. The fresh flavors of basil, pine nuts, garlic, creamy and nutty Parmesan cheese and bold olive oil all marry together to make a sauce that elevates any recipes.

How To Make Pesto Sauce

basil

parsley

baby spinach

3-6 garlic cloves,

Parmesan cheese

Wash and dry the basil, parsley and baby spinach.

In a dry skillet, toast the pine nuts and the garlic cloves, in their papery skin. When the pine nuts are toasted, remove from the skillet and set aside to cool. Keep cooking the garlic on really low heat until the garlic is soft and the skin is charred and golden on all sides. Cool and then peel the garlic.

Add the basil, parsley, baby spinach, garlic, Parmesan cheese and pine nuts to a food processor or blender. Mix until finely processed.

With the food processor/blender running, pour in the olive oil and mix until smooth.

Store the pesto sauce in an airtight container for up to a week in the refrigerator or freeze for up to 3 months.

I followed the recipe but only used almonds instead of pine nuts and it was milder pesto flavor which I personally really liked better. I have used pine nuts before! Thank you for another great recipe!

Pesto Salmon and Veggies oven bake on a sheet pan for a nutrient packed dinner, that's ready in under 25 minutes! Plus, we're only using one cookie sheet for easy clean up. Get ready for big flavor with little effort.

Baked Pesto Salmon and Veggies on a Sheet Pan

zucchini, stems removed, quartered and cut into 1/2 inch slices

yellow squash, stems removed, quartered and cut into 1/2 inch slices

bell pepper, seeds and stems removed and cut into 1 inch chunks

bundle of thin asparagus, *the thicker ones won't cook fully

store-bought pesto

lemon,

Preheat the oven to 400 degrees. Slice off the bottom 1-2 inches of the asparagus stalks and discard. Cut the remaining asparagus into 2 inch pieces.

Grab a full sized sheet pan. Note: A regular cookie sheet may be too small to fit everything, but you can use two of them if needed. Add the squash, zucchini, bell pepper and asparagus to one half of the sheet pan. Pour olive oil over the veggies and sprinkle on salt and pepper. Toss to combine.

Place the salmon on the other half of the cookie sheet, skin side down. Spread 2 tablespoons of pesto sauce over each Salmon filet.

Top with lemon slices. Bake until the internal temperature of the fish reaches 145 degrees (12-20 minutes) *see notes below about temperature and doneness.

Tent the sheet pan with foil and allow to cool for 5 minutes. Serve and enjoy! I use a spatula to cut into serving sizes and the skin should stick right to the pan and pull easily away from the fish.

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