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–+ servings

Pesto Salmon

Mackenzie Burgess, RDN
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 409 kcal

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Ingredients
  

Pesto Ingredients:

  • 2 cups fresh basil leaves
  • 1 cup shelled roasted and salted pistachios or nuts of your choice, (walnuts, almonds, cashews, hazelnuts, or pine nuts)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup oil of your choice, (extra virgin olive oil or avocado oil)
  • 2 tablespoons lemon juice, about juice of 1 lemon
  • 2 tablespoons water
  • Salt and pepper, to taste

Salmon Ingredients:

  • 4 - 4 ounce salmon fillets, skin-on or skinless
  • Salt and pepper, to taste

Instructions
 

Pesto Instructions:

  • In a food processor, blend all pesto ingredients until smooth. This should take about 1-2 minutes.

Salmon Instructions:

  • Preheat the oven to 400°F (200°C).
  • Place salmon filets on a baking sheet lined with parchment paper and season with salt and pepper.
  • Spread a generous layer of pistachio pesto over the top of each fillet. (NOTE: You’ll likely end up with leftover pesto. You can save this for another dish or freeze the extras.)
  • Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches 135-140ºF (medium well).

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for the salmon with HALF of the pesto on top of it. For more nutrition information, seek a professional registered dietitian's advice.
Serving Ideas: Serve this pesto salmon over pasta, rice, or quinoa for a hearty meal. It’s also delicious flaked into a grain bowl, layered into a sandwich, or paired with roasted veggies and a simple arugula salad. Bonus: that extra pistachio pesto is perfect drizzled over your sides, too!
Salmon Skewers: If you want to make skewers, here's how. Preheat grill to medium-high heat. Thread salmon cubes onto skewers, optionally alternating with cherry tomatoes. Grill for 8–12 minutes, turning once halfway through, until the salmon is cooked through and flakes easily with a fork (aiming for an internal temperature of 135–140°F). Serve skewers on a platter and generously top with pistachio pesto just before serving.

Nutrition

Serving: 1servingCalories: 409kcalCarbohydrates: 5gProtein: 31gFat: 30gSaturated Fat: 5gCholesterol: 78mgSodium: 205mgPotassium: 610mgFiber: 2gSugar: 1gCalcium: 107mgIron: 2mg
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