Quick and Easy Pesto Salmon Recipe

Whether you decide to craft your own pesto or opt for pre-made, this pesto salmon promises to be a crowd-pleaser. Serve it alongside potatoes and vegetables for a well-rounded, high-protein, high-fiber meal.

Pesto Salmon

This wholesome baked pesto salmon recipe bursts with flavor and is a breeze to prepare. Feel free to choose between store-bought pesto or crafting your own at home.

Ingredients

4 salmon fillets (4oz)
1 1/2 cups cherry tomatoes
1 tablespoon olive oil
1 pinch salt
6 tablespoons pesto, store-bought or homemade

*Homemade Pesto (Optional)*

3 tablespoons pine nuts
1/2 clove of garlic
1 cup fresh basil
2–3 tablespoons olive oil
1 tablespoon parmesan cheese, grated
1/2 lemon, juiced
1 pinch salt

Instructions

Preheat the oven to 400°F.
If you are making homemade pesto, prepare it now. In a small food processor or using a pestle and mortar, add garlic, pine nuts, and basil leaves. Blitz until finely chopped. Gradually drizzle in olive oil, one tablespoon at a time, until you achieve a creamy texture (adjust oil quantity as needed). Then, stir in grated parmesan cheese, lemon juice, and salt. Combine and adjust seasoning as necessary. Set aside.
In a medium oven-proof baking dish, add cherry tomatoes. Drizzle with olive oil, sprinkle a pinch of salt, and toss until the tomatoes are evenly coated in oil.
In the same baking dish, place the salmon fillets and carefully cover each fillet with 1 1/2 tablespoons of pesto.
Cover the baking dish with aluminum foil and transfer it to the oven. Bake for 15-20 minutes or until the salmon turns tender and flakes easily.
You can serve the pesto salmon immediately, store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.