Salmon With Pesto Sauce (Easy Mediterranean Dinner)
This Salmon With Pesto Sauce is a quick, elegant dinner that comes together in under 30 minutes. Flaky, tender salmon is topped with a vibrant, herby pesto that adds richness and fresh Mediterranean flavor without extra effort. It is naturally gluten-free, easy enough for a weeknight, and just as perfect for serving guests.
Servings: 4 servings
Calories: 335kcal
Equipment
Ingredients
- 1 ½ pounds salmon whole fillet or individual portsion
- 4 tablespoons pesto or use Homemade Basil Pesto
- 4 teaspoons extra-virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 350℉.
- Line a sheet pan with parchment paper. Lay the salmon on the paper skin side down.1 ½ pounds salmon, 4 teaspoons extra-virgin olive oil, salt and pepper
- Drizzle the salmon with olive oil. Sprinkle salt and pepper to taste on the top of the salmon.
- Roast the salmon for 15-20 minutes until the salmon starts to flake or reaches the internal temperature of 145℉.
- Remove the salmon and plate on a platter. Top the salmon with the pesto and serve.4 tablespoons pesto
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
One thing I found while testing is that thickness of the pesto matters more than you think. If your pesto is very thick (especially homemade), it can sit on top of the salmon rather than melt into it. I like to loosen it with a small drizzle of olive oil or a squeeze of lemon juice so it spreads easily and coats the fish as it bakes.
If you are using store-bought pesto, taste it before adding. Some can be quite salty or heavy on garlic, so you may want to hold back slightly and adjust after baking. It is much easier to add more pesto at the end than to fix an overly strong flavor.
For best texture, try not to overcook the salmon. You are looking for just opaque in the center with a slight flake, which usually happens around 125–130°F for a more tender result. The salmon will continue to cook slightly after you take it out of the oven.
If your salmon has skin, you can leave it on during cooking for extra moisture and flavor. It will lift off easily after baking, so there is no need to remove it beforehand unless you prefer it that way.
Leftover salmon can be repurposed the next day and is surprisingly good cold or at room temperature. Flake it into a salad, tuck it into a grain bowl, or even layer it into a wrap for an easy lunch.
Nutrition
Calories: 335kcal | Carbohydrates: 1g | Protein: 34g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 215mg | Potassium: 834mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 370IU | Calcium: 45mg | Iron: 1mg
