Pesto Salmon Filets
Easily make your own pesto from scratch and bake it with salmon for another easy and satisfying savory dish during the week.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 7 oz salmon filets (one-inch thick minimum)
- ¼ tsp kosher salt (on top of fish)
- 2 c fresh basil
- 4 cloves garlic
- ⅓ c pine nuts
- ⅓ c grated parmesan cheese
- ⅓ c extra virgin olive oil
- 1 tsp kosher salt
Instructions
- 1
Preheat the oven to 400 °F.
- 2
Place salmon filets on parchment paper on a sheet pan with the skin side down. Pat dry with paper towels.
- 3
Sprinkle with salt to season then set aside.
- 4
In a food processor (or blender), combine the pesto ingredients and blend until completely incorporated.
- 5
Cover the top of the salmon with pesto, about 1 to 1 ½ tablespoons per salmon filet.
- 6
Place the sheet pan in the oven in the middle rack and bake for 6-10 minutes. Test for doneness using an instant-read thermometer. If it reads 145 °F, it’s done.
- 7
I like to take it out at 135 °F and let it sit on the counter for five minutes to reach the temperature. This prevents it from overcooking.