Baked Pesto Salmon Recipe

beautifully plated salmon. Three fillet on a platter with pestoover the top, cheery tomatoes, and pine nuts!

5 from 3 votes

This best Italian baked salmon with pesto is bursting with flavor and healthy fats, and is ready to eat in 20 minutes! It's the perfect easy recipe for busy weeknights or dinner parties.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: baked salmon, baked salmon with pesto

Servings: -6 servings

Author: Elena Davis

Ingredients

For the Baked Salmon

3 3-ounce salmon fillets
salt to taste
black pepper to taste
3 tablespoons salted butter softened (not melted)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 cup homemade basil pesto

For Garnish

¼ cup pine nuts
½ cup cherry tomatoes chopped

US Customary - Metric

Instructions

Prep: Preheat oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil. Let the salmon sit at room temperature for 15-30 minutes.
Season: Pat the salmon dry and place the salmon on the baking sheet. Season it to taste with salt and pepper.
Sauce: Mix the softened butter, lemon juice, and lemon zest in a small bowl until smooth. Spoon the butter mixture evenly over the salmon.
Bake: Bake salmon fillets for 12-15 minutes, or until the salmon has an internal temperature of 125-145°F, is pink and opaque, and flakes easily with a fork.
Make the Pesto: While the salmon is cooking, make the basil pesto.
Garnish: When salmon is cooked through, spoon a generous spoonful of pesto on top of each salmon fillet, then garnish with pine nuts and cherry tomatoes. Serve immediately. Mangia! (Eat!)

Notes

Bring the salmon to room temperature. Letting the fillets rest on the counter for 15-30 minutes will help with even cooking.
Cut the salmon fillets into individual portions before baking for a lovely presentation. You can also ask a clerk to do this at the grocery store fish counter.
Bake the salmon skin side up if using a skin on variety. This helps the oils and juices run into the meat rather than off onto the baking sheet, which infuses it with more flavor.
Don't cook the pesto sauce on top of the salmon, as it may turn brown and will change the flavor. It is best added on top of the salmon after it is baked! It looks fresher and more beautiful this way.

Nutrition