Baked Salmon with Pesto

One of my favorite weeknight dinners to come home to is this baked salmon with pesto. I remember the first time I tried it, I wasn&t sure how the bold basil flavors would pair with fish, but the result was so comforting and fresh it instantly became a go-to.

I still recall the day unexpected guests dropped by and I whipped this up last minute; everyone was amazed how quickly and beautifully salmon can transform with just a spoonful of pesto.

Ingredients

• Salmon fillets: I always choose skinless for easy serving and clean presentation.
• Olive oil: Helps keep the salmon moist during baking and adds subtle richness.
• Salt and black pepper: Simple seasoning to bring out the natural flavors.
• Fresh basil pesto: Whether homemade or store-bought, it provides that herbaceous brightness that makes this dish special.
• Parmesan cheese (optional): A little sprinkle adds a savory depth, but it's delicious without it too.
• Lemon wedges: A squeeze of fresh lemon at the end brightens every bite.

Instructions

Get Everything Ready:

Start by preheating your oven to 400℉ (200℃) and preparing your baking sheet with parchment or a light olive oil coating. The scent of olive oil warming up is so inviting.

Prep the Salmon:

Pat your fillets dry. This step is key for getting that gently crisp top under the pesto layer. Lay them out evenly on your sheet.

Season and Coat:

Brush each fillet with olive oil, then sprinkle salt and pepper lightly. Spread a generous tablespoon of pesto on each piece, imagining the fresh herb aroma filling your kitchen. Add Parmesan if you're using it.

Bake Until Perfect:

Slide the sheet into the oven for 12 to 15 minutes. You'll notice the salmon turning opaque and flaking easily when it's done—listen for that gentle sizzling sound.

Final Touch:

Let the salmon rest a couple of minutes once out of the oven. Serve with lemon wedges to squeeze over, adding a zesty finish.

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This dish quickly became more than just dinner. It's been the centerpiece of celebrations where everything else was simple, yet the meal felt elevated and special — the perfect comfort food that also nourishes.

Keeping It Fresh

I always recommend using pesto fresh or making small batches for freezing. Fresh pesto keeps the bright green color and intense flavor that really lifts the salmon. Leftover pesto makes a fantastic spread or dip too.

Serving Ideas That Clicked

Pair this salmon with roasted veggies or a light quinoa salad. The lemon at the end ties everything together and helps cut through the richness of the fish and pesto combination perfectly.

A Time This Recipe Saved the Day

Once, when the power went out for a few hours, I cooked this salmon on a grill pan indoors just by heat from the stovetop. It wasn't baked but still tasty and comforting in a pinch.

• Never underestimate a backup cooking method for busy weeknights.
• Keep lemon wedges handy in the fridge for an instant flavor boost.
• Leftover salmon works wonders flaked into salads or pastas for easy next-day meals.

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Thanks for spending time in the kitchen with me sharing this recipe. Here's to many more simple but memorable meals ahead!

Recipe Questions & Answers

→ How do I ensure the salmon stays moist when baking?

Pat the fillets dry before seasoning and bake until just flaky to retain moisture. Adding pesto helps lock in flavor and moisture during cooking.

→ Can I use store-bought pesto?

Yes, store-bought pesto works well. Choose a quality basil pesto or try alternatives like sun-dried tomato or arugula-based sauces for variety.

→ What is the ideal baking temperature and time?

Bake salmon fillets at 400°F (200°C) for 12-15 minutes or until the fish flakes easily with a fork.

→ Is Parmesan cheese necessary?

Parmesan is optional and adds extra flavor; it can be omitted for dairy-free versions without sacrificing taste.

→ What sides complement this salmon dish?

Roasted vegetables, quinoa, or a fresh green salad make excellent side options that balance this dish’s flavors and textures.