This pesto salmon is the perfect healthy recipe for your weeknight dinner lineup. Each fillet is topped with a flavorful pistachio pesto, then baked until tender and flaky. Plus, you get to customize the pesto with your choice of oil—and you can even switch up the type of nut used in the pesto if you’d like.

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Why you’ll love it

This easy salmon pesto is the kind of dish you’ll want to make again and again—simple to prep, full of flavor, and packed with nutrients.

• Quick and easy: Just 15 minutes of prep and 15 minutes in the oven—perfect for busy weeknights when you still want something satisfying.
• Packed with flavor: Roasted pistachios, fresh basil, garlic, and Parmesan, come together in a rich, vibrant pesto that is a flavor explosion that pairs beautifully with tender, flaky salmon.
• Meal prep friendly: Make a batch of the pesto ahead of time and use it throughout the week—spread it on sandwiches, stir it into pasta, or spoon over grilled veggies.
• Low in carbs: This is a satisfying option for anyone looking for a low-carb, anti-inflammatory meal.

Is pesto salmon healthy?

Yes, this pesto salmon is a nutritious meal that delivers both flavor and health benefits. 

Salmon is rich in high-quality protein and omega-3 fatty acids (EPA and DHA), which are known for their positive effects on heart health, brain function, and potential inflammation reduction. A study published by the American Heart Association (AHA), found that regular consumption of omega-3 fatty acids, particularly from fatty fish like salmon, is linked with a reduced risk of cardiovascular disease and stroke. 

This research highlights how omega-3s can improve heart health by reducing inflammation and supporting better cholesterol levels, making salmon a heart healthy choice for your diet. 

Pistachios are also an excellent source of heart-healthy monounsaturated fats, along with fiber and plant-based protein, making them both nutritious and satisfying. Studies suggest that pistachios can help support healthy cholesterol levels and maintain balanced blood sugar.

What ingredients do you need?

• Fresh basil: Gives the pesto its signature green color and fresh, herby flavor.
• Pistachios: Roasted and salted for that perfect crunchy, savory twist.
• Garlic: Just two cloves add a punch of flavor.
• Parmesan cheese: Adds a salty, nutty richness that ties everything together.
• Oil: We like using extra virgin olive oil or avocado oil for a creamy texture and a dose of healthy fats.
• Lemon juice and water: For brightness and blending.

• Salmon: Skin-on or skinless, your choice! We use 4-ounce portions.
• Salt and pepper: A simple seasoning that lets the pesto shine.

How do you make pesto salmon?

Here’s how to bring it all together, step-by-step:

Make the pistachio pesto

Shameless plug – my pistachio pesto is the BOMB! I honestly make it all the time to add to recipes like pasta salad, toast, as a dip with veggies, or the ultimate salmon topper.

In a food processor, blend fresh basil, pistachios, garlic, Parmesan, lemon juice, oil, water, salt, and pepper until smooth. This takes about 1–2 minutes. You can make the pesto ahead and store it in the fridge for up to a week.

Prep the salmon

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the sheet and season lightly with salt and pepper.

Top with pesto

Spoon a generous layer of pesto over each piece of salmon. You may have leftover pesto—don’t toss it! It’s great on pasta, grain bowls, sandwiches or as a dip.

Bake the salmon: Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temp of 135–140ºF for medium-well.

Can you make this pesto salmon in the air fryer?

Yes, you can absolutely make this pesto salmon in the air fryer! Simply cook the pesto-topped salmon in your air fryer basket at 400°F for 8–10 minutes, or until it flakes easily with a fork and reaches an internal temperature of 135–140ºF.

Recipe tips and tricks

• Serving ideas: Pair your pesto salmon with roasted veggies, a simple arugula salad, or cooked quinoa for a balanced plate. Bonus: that extra pistachio pesto is perfect drizzled over your sides, too!
• Leftover pesto: Freeze in an ice cube tray and pop out a cube whenever you need a flavor boost for future meals.
• Troubleshooting: If your salmon is overcooked and dry, try checking for doneness at 10–12 minutes next time. Ovens vary!
• Scaling: Cooking for a crowd? This recipe can easily be doubled or tripled—just use a larger sheet pan or bake in batches. Batch-prep the pesto and keep it in the fridge or freezer for quick use later.

Customize it your way

Like all of my other recipes, this pesto salmon is completely customizable. You get to choose the type of oil and nuts you want to use in the pesto. Here are some ideas:

• Nuts of your choice: Pistachios are our go-to for their vibrant color and unique flavor, but you can also use walnuts, almonds, cashews, hazelnuts, or classic pine nuts—whatever you have on hand or love most.
• Oil of your choice: We love using extra virgin olive oil for that bold, peppery flavor, but avocado oil is a great neutral option that still provides plenty of healthy fats.

Can I make it ahead of time?

Yes! The pistachio pesto can be made ahead and stored in the fridge for 5–7 days or frozen for up to 3 months. Cooked salmon can also be prepped in advance and stored in an airtight container in the fridge for 3–4 days. Reheat gently in the oven or enjoy cold on salads, grain bowls, or wraps.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

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Try these other salmon recipes:

• Air Fryer Salmon Bites with Bang Bang Sauce
• Honey Soy Glazed Salmon
• Easy Nut Crusted Salmon
• Sheet Pan Honey Mustard Salmon