Baked Pesto Salmon is a total weeknight winner—fast, flavorful, and bursting with bold, herbaceous goodness. Juicy salmon fillets are smothered in rich basil pesto and baked to tender perfection in under 20 minutes. It’s a fuss-free dinner that feels fancy but is ridiculously easy to pull off!
Whether you’re meal-prepping for the week or trying to impress guests with minimal effort, this salmon dish is your new go-to. Plus, it’s packed with protein, healthy fats, and vibrant flavors. What more could you want?
Why You’ll Love This Baked Pesto Salmon
Let’s dive into why this dish deserves a permanent spot in your dinner rotation.
- Quick & Easy: Just 5 minutes of prep and 15 minutes in the oven.
- Big Flavor, Little Effort: Store-bought or homemade pesto delivers instant boldness.
- One-Pan Wonder: Add veggies on the side and make it a full meal.
- Healthy & Nutritious: Salmon is rich in omega-3s, and pesto adds antioxidants and flavor.
This Baked Pesto Salmon is perfect for busy weeknights, cozy dinners, or when you’re craving something wholesome and satisfying without hovering over the stove.
Ingredients You’ll Need
Here’s what you’ll need to make this dish come together quickly:
- 4 salmon fillets (skin-on or off, about 6 oz each)
- ½ cup pesto sauce (store-bought or homemade)
- 1 tablespoon olive oil
- Salt & pepper, to taste
- Optional: lemon wedges, cherry tomatoes, asparagus, or green beans for roasting
💡 Pro Tip: Use a high-quality pesto with extra virgin olive oil and real Parmesan for best results. Want to make your own? Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth!
How to Make Baked Pesto Salmon
This recipe couldn’t be simpler—and the payoff is huge. Here’s the step-by-step:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Salmon
Pat your salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
Step 3: Add Pesto
Spread about 2 tablespoons of pesto on top of each fillet. You want a thick, generous layer—don’t skimp!
Step 4: Add Veggies (Optional)
Toss any quick-cooking vegetables in olive oil, season lightly, and arrange them around the salmon on the sheet pan.
Step 5: Bake
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches 125°F internal temperature. Thicker cuts may need a few extra minutes.
Step 6: Garnish & Serve
Squeeze fresh lemon over the top and garnish with extra pesto or fresh basil if desired. Serve with rice, quinoa, salad, or roasted potatoes.
Recipe Variations
- Creamy Pesto Salmon: Add a dollop of sour cream or Greek yogurt to the pesto for a creamy twist.
- Pesto Crusted Salmon: Mix pesto with breadcrumbs and Parmesan, then spread it on top before baking.
- Dairy-Free: Use vegan pesto made with nutritional yeast instead of cheese.
- Air Fryer Option: Cook at 400°F for 8–10 minutes for ultra-crispy edges and juicy centers.
What to Serve with Baked Pesto Salmon
This dish pairs beautifully with all kinds of sides. Here are a few favorites:
- Lemon garlic rice or buttery mashed potatoes
- Grilled asparagus or green beans with almonds
- Simple arugula salad with balsamic vinaigrette
- Garlic bread or crusty sourdough for soaking up leftover pesto
Add a chilled glass of Sauvignon Blanc or sparkling water with lemon and you’ve got dinner perfection.
Tips for Perfect Salmon Every Time
- Don’t overcook it! Salmon should be tender and just opaque in the center.
- Use skin-on fillets for extra flavor and easy handling—just slide it off before eating if desired.
- Pesto burns easily, so don’t broil too long. A quick 1-minute broil at the end for browning is fine.
- Room temperature salmon bakes more evenly—let it sit out 10 minutes before baking.
Storage & Reheating
- Store: Leftovers will keep in an airtight container for 3–4 days in the fridge.
- Reheat: Gently warm in the oven at 300°F or microwave on low. Avoid high heat to prevent drying.
- Freeze: Freeze cooked salmon without pesto topping for up to 2 months. Thaw overnight in the fridge and add fresh pesto before serving.
Make-Ahead Tips
You can assemble the salmon with pesto up to 24 hours ahead of time and keep it covered in the fridge. When you’re ready to bake, just preheat the oven and go!
Great for meal prep, dinner parties, or lazy nights when you want to skip the chopping.
Frequently Asked Questions
Can I use frozen salmon?
Yes! Just thaw it fully in the fridge overnight and pat it dry before adding pesto. Moisture prevents good roasting.
Can I use other types of fish?
Absolutely—cod, halibut, or trout also work well with pesto.
Is pesto healthy?
Yes! Traditional pesto is made with olive oil, fresh herbs, and nuts—all nutrient-rich ingredients. Just watch portion size if counting calories or fat.
Nutritional Benefits of Baked Pesto Salmon
Each fillet provides:
- ~350–400 calories
- 25–30 grams of protein
- Healthy fats from salmon and olive oil
- Omega-3s, antioxidants, and anti-inflammatory compounds
It’s a nutrient-dense dinner that supports heart and brain health—without sacrificing flavor.
Final Thoughts
Baked Pesto Salmon is your ticket to easy, elegant, and totally crave-worthy meals. With minimal prep, loads of flavor, and wholesome ingredients, it’s a dish that hits all the right notes—fast, flavorful, and family-approved.
Whether you’re a seasoned cook or just starting out, this recipe will make you feel like a kitchen rockstar without breaking a sweat. 💚