Name: Best Baked Salmon with Pesto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets (skin-on or skinless); 1/3 cup basil pesto (store-bought or homemade); 2 tbsp lemon juice; 1 tbsp olive oil; Salt and pepper, to taste; 1 cup cherry tomatoes (optional, for roasting); Fresh basil or parsley, for garnish

Why You’ll Love This Recipe

This dish delivers restaurant-quality flavor with minimal effort. The combination of flaky baked salmon and aromatic pesto creates a mouthwatering pairing that feels both light and indulgent. It’s ready in under 30 minutes, requires just a few ingredients, and pairs well with almost any side. Plus, it’s naturally gluten-free, high in protein, and packed with healthy fats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (skin-on or skinless)
Basil pesto (store-bought or homemade)
Lemon juice
Olive oil
Salt and pepper to taste
Cherry tomatoes (optional, for roasting)
Fresh basil or parsley for garnish

Directions

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil and lightly grease it with olive oil.
Place the salmon fillets skin-side down on the baking sheet. Pat dry with paper towels.
Drizzle with olive oil and lemon juice, then season with salt and pepper.
Spread a generous spoonful of pesto over the top of each fillet.
(Optional) Scatter cherry tomatoes around the salmon for extra flavor and color.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Garnish with fresh herbs and serve immediately.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

Use sun-dried tomato or arugula pesto for a flavor twist.
Add a parmesan crust by sprinkling grated cheese over the pesto before baking.
Swap salmon for trout, cod, or halibut.
Serve over pasta, couscous, or quinoa for a more filling meal.
Roast vegetables like zucchini, asparagus, or bell peppers alongside the salmon.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) or in the microwave at low power to avoid drying out the salmon. This dish is not ideal for freezing once cooked, as the texture of the fish may become dry or rubbery.

FAQs

Can I use frozen salmon?

Yes, just thaw it completely and pat it dry before baking.

Is store-bought pesto okay?

Absolutely. Store-bought pesto works great, but you can also use homemade for a fresher taste.

Can I bake the salmon with the skin on?

Yes, baking with the skin on helps keep the salmon moist. You can remove the skin easily after baking if desired.

What temperature should I cook the salmon to?

Cook until the internal temperature reaches 145°F (63°C) at the thickest part.

How do I prevent the salmon from drying out?

Avoid overcooking and be sure to use a generous amount of pesto to keep it moist.

What sides go well with pesto salmon?

Roasted potatoes, green beans, rice, pasta, or a simple salad pair well with this dish.

Can I grill the salmon instead?

Yes, grill over medium-high heat for 4–5 minutes per side, depending on thickness.

Is this recipe keto-friendly?

Yes, it’s low in carbs and fits perfectly into a keto or low-carb lifestyle.

Can I make this with other types of fish?

Yes, firm white fish like cod or halibut also work well with pesto.

How long will the cooked salmon last in the fridge?

Up to 3 days when stored properly in an airtight container.

Conclusion

Best Baked Salmon with Pesto is a quick, flavorful, and nutritious meal that’s as easy to make as it is impressive. With bold, fresh ingredients and a hands-off baking method, this recipe is perfect for busy nights or casual entertaining. It’s a go-to dish you’ll come back to again and again for its simplicity and satisfying flavor.