Description
An easy, flavorful baked salmon recipe topped with vibrant basil pesto and a splash of lemon juice. Perfect for a quick weeknight dinner, meal prep, or entertaining guests.
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
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease with olive oil.
- Pat salmon fillets dry with paper towels. Place skin-side down on the prepared baking sheet.
- Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Spread a spoonful of pesto over each fillet.
- (Optional) Scatter cherry tomatoes around the salmon.
- Bake for 12–15 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Garnish with fresh herbs and serve immediately.
Notes
- Baking with the skin on helps keep salmon moist; remove skin easily after cooking if desired.
- Use sun-dried tomato or arugula pesto for variety.
- Pair with roasted potatoes, pasta, quinoa, or a fresh salad for a complete meal.
- Avoid overcooking—salmon continues to cook slightly after removal from the oven.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 360
- Sugar: 1g
- Sodium: 440mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
