Name: baked Pesto Salmon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 -5 salmon fillets or 1 large fillet cut into 2-inch pieces; 1/2 cup basil pesto ((store-bought or homemade)); 1 tablespoon lemon juice; 1/2 tsp EACH paprika, garlic powder, onion powder, salt, pepper; 1/2 tablespoon olive oil; 1 pint cherry tomatoes, (whole (or 2 12 oz. on the vine)); 2 small zucchini or 1 large, (sliced 1/2-3/-4-inch thick, quartered); 2 orange or yellow bell peppers, (sliced into 1-inch pieces)

This Pesto Salmon recipe is a vibrant, flavor-bursting, healthy, satisfying, one-pan-meal with a prep time of less than 20 minutes!

Pesto Salmon is vibrant, herbaceous, garlicky, buttery tender, versatile and the healthy dinner of your dreams for busy weeknights. Tender fillets of salmon are slathered with pesto punctuated with peppery basil, nutty pine nuts, zingy garlic, and Parmesan then baked to juicy perfection. You can just bake the salmon, or bake it alongside pesto kissed juicy tomatoes, zucchini and bell peppers (or your veggies of choice) for a complete meal-in-one. This speedy Baked Pesto Salmon recipe boasts hardly any cleanup and is prep-ahead friendly for the epitome of a minimal prep, big flavor win. Serve the baked salmon as-is or with a side of rice pilaf or mashed potatoes, and strawberry broccoli salad for a complete feast!

Salmon is always a quick and easy dinner win! If you’re looking for more baked salmon recipes, be sure to check out our favorite cilantro lime salmon, Cajun honey mustard salmon in foil, baked panko garlic butter salmon , baked teriyaki salmon, baked Greek salmon, and baked fajita salmon.

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HOW TO MAKE Pesto Salmon REcipe VIDEo

showing how to make baked pesto salmon recipe by adding salmon with pesto, tomatoes, zucchini and bell peppers on a baking sheet

Why This Pesto Salmon REcipe Works

It’s one of the most ridiculously easy meals on the planet! It literally requires minutes of hands-on prep because the pesto and oven do all the work!

It shines with flavor. This baked salmon recipe is light, vibrant, herbaceous, and comforting, brimming with peppery basil, nutty pine nuts, zingy garlic, rich olive oil, a kiss of lemon, and a crescendo of Parmesan cheese.

The salmon is SO buttery juicy. The olive oil in the pesto insulates the salmon as it bakes, keeping it ultra-moist.

Baking the salmon is fool proof. It’s the easiest, hand’s-off method of cooking fish that doesn’t require any babysitting. Most importantly, the salmon bakes to even, succulent, silky perfection.

The pesto doesn’t burn. Baking the salmon lets the basil pesto shine without burning or dulling in a skillet.

It’s healthy! This baked salmon recipe is rich in protein, omega-3 fatty acids, vitamins, and heart healthy olive oil.

This baked salmon recipe is a VERSATILE meal-in-one surrounded by tomatoes, crisp tender zucchini and sweet, crunchy bell peppers. The tomatoes bake to juicy, sweet perfection that deliver bursts of bliss with each bite – my fav! That being said, feel free to swap out the veggies for your favorites, whatever you have on hand, or skip them altogether.

It’s easy to prep ahead for a hassle-free dinner. You can assemble the entire sheet pan two hours ahead of time and just pop it in the oven at dinner, or prep the ingredients days ahead of time.

showing how to make pesto salmon by lining salmon fillets on a baking sheet and topping with pesto

What Salmon Is Best for Baking?

Use wild caught salmon. Look for salmon that is bright pink in color, smells fresh but not fishy, and, if possible, is wild caught. I prefer wild caught salmon (king, coho and sockeye) because it is richer in flavor, leaner and tends to have more minerals. Atlantic salmon can cook up watery or mushy due to the artificial diet but I have had success with farm raised salmon from Costco (they seem to have higher quality suppliers).

What size salmon is best? You can use either five 6 to 8-oz. salmon fillets OR one 2 ½- to 3-pound salmon fillet sliced into 2-inch-wide slices.

Do I bake salmon with the skin on? I recommend baking salmon with the skin on, and then it will easily peel off after cooking. Cooking salmon with the skin on traps in moisture and prevents juices from running out the bottom of the salmon, keeping it extra juicy.

Can I use frozen salmon? If your store doesn’t carry fresh wild-caught salmon but carries FROZEN wild caught salmon (like Costco) – that is great! Frozen fish is is packaged at peak freshness in individual fillets so you can use just what you need, whenever you need. Wild caught salmon is always better than farmed salmon – fresh OR frozen.

How do I thaw frozen salmon? To thaw, either transfer the packaged fillets (or place in a sealable bag) from the freezer to the refrigerator to sit overnight (it can 12 to 24 hours to thaw) or let the salmon (packaged) rest in a large bowl of cold water for 30-60 minutes, changing the water occasionally if it’s gone tepid.

Ingredients for Pesto Salmon

Baked Pesto Salmon emerges perfectly buttery and juicy every time! Make the salmon with pesto on its own, or add veggies to the baking sheet to make it a full sheet pan meal. Here’s what you’ll need (full recipe in the printable recipe card at the bottom of the post):

Salmon: I recommend purchasing fresh salmon at the seafood counter of your local grocery store. This also allows you to select the best looking fillets of uniform size. Costco also has a good selection of large salmon fillets and even fillets in the freezer section which are awesome to have on hand.
Pesto: This is where most of the flavor comes from, so choose quality! My homemade pesto recipe is epic, made with olive oil, basil, pine nuts, Parmesan, and lemon juice, otherwise, choose a quality brand like DeLallo that tastes fresh and peppery; lower quality brands will taste bland and flat.
Lemon juice: Just a splash of citrus brightens up the pesto and really makes the flavors pop without making it taste overly lemony. Use freshly squeezed, if possible.
Seasonings: The pesto is the star ingredient, but I like to sprinkle on salt, pepper, paprika, garlic powder, and onion powder to round out the flavors of the recipe.
Veggies: Totally optional, but they’re an easy add-on to make this Baked Pesto Salmon recipe a complete sheet-pan-meal. I recommend cherry tomatoes for delightful, juicy pops of sweetness, zucchini for earthy crunch, and bell peppers for crisp sweetness, but use whatever you have on hand!

possible recipe variations

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Use individual fillets or one large fillet: both work equally well in this recipe, it just depends on what you have on hand.
Swap the veggies: use veggies with similar roasting times, otherwise, give longer cooking vegetables, like potatoes, a head start in the oven before adding the salmon.
Use another protein: the pesto sauce is delicious on chicken too!
Use a different pesto: instead of basil pesto, feel free to use ANY pesto recipe – store-bought or homemade, adjusting the seasonings in the recipe as needed. Some pesto options include: Sun-Dried Tomato Pesto, Spinach Walnut Pesto, Broccoli Basil Pesto, Cilantro Pumpkin Seed Pesto, Spinach Pecan Pesto, Lemony Pistachio Basil Pesto, Vegan Spinach Mint Pesto, Pea, Arugula and Walnut Pesto, Roasted Pepper and Almond Pesto

How to Make homemade Pesto for Salmon

To keep this Salmon Pesto recipe super quick and easy, opt for store-bought basil pesto. Just keep a jar of pesto in your refrigerator and you’re good to go! That being said, if you would like to make/use your own pesto, this recipe cannot be beat! Best of all, it’s easy to make in a food processor in less than 10 minutes and is a brilliant freezer standby. You will need:

–2 cups fresh basil leaves, tightly packed
–3/4 cup freshly grated Parmigiano Reggiano (use ½ cup if not freshly grated)
–1/2 cup raw, unsalted pine nuts (the best substitute is cashews)
–2-3 garlic cloves, peeled
–2 tablespoons lemon juice
–1/2 teaspoon salt
–1/4 teaspoon black pepper
–½ cup extra virgin olive oil

1. Preheat a nonstick skillet over medium-high heat (without any oil). Add pine nuts and toast until golden in spots. Immediately remove from the skillet so they don’t continue to cook.
2. Add all the pesto ingredients except the olive oil to a food processor (basil through pepper). Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until it is completely combined.

How to Make Baked Pesto Salmon

This Pesto Salmon is ridiculously quick and easy, perfect for busy weeknights or entertaining guests. Here’s a look at how to make it (full recipe in the printable recipe card at the bottom of the post):

Step 1: Whisk together the pesto sauce. If adding veggies to the sheet pan, reserve 2 tablespoons for later.
Step 2: Place the salmon in an even layer on a cutting board, then slather the top and sides with the prepared pesto sauce. Let the salmon sit at room temp while you prepare the veggies.
Step 3: If using, toss the bell peppers, zucchini and tomatoes with the reserved pesto sauce. Arrange around the edges of a baking sheet. Place the salmon down the middle.
Step 4: Bake the Pesto Salmon salmon at 400ºF until done. Dig in!

baked pesto salmon on a baking sheet all baked in the oven at once

How Long to Bake Salmon at 400ºF

Bake salmon in the oven for 12 to 16 minutes at 400 degrees F. Baking times can vary based on the type of salmon, its thickness, and how well done you like your salmon. For example, wild caught salmon, such as coho and sockeye, tend to be thinner than king salmon and farm raised salmon so they will require less baking time. King salmon and farm raised salmon also tend to be fattier, so they are more forgiving if overbaked.

Due to these variables, I suggest using an instant read thermometer to know exactly when your salmon is done. A thermometer will ensure you buttery, juicy, succulent baked salmon every time.

How to Tell When Salmon Is Done Baking

The most accurate way to see if your salmon is done is with an instant read meat thermometer. If you don’t own one, you can also pay attention to appearance. As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, a moist coral color, but not raw. If the salmon is completely opaque all the way through, it won’t be as juicy and tender. Cooked salmon will also easily flake with a fork along the muscle fibers.

What Temperature to Bake Salmon?

America’s Test Kitchen suggests baking your salmon until it reaches 125-130ºF (52ºC) to avoid overcooked salmon. 125 to 140 ºF will be medium to medium-well. I like to cook mine to 130ºF and the results are always perfect after a 5-minute rest.

During the 5-minute rest, the salmon will continue to cook (carryover) and rise about 5 degrees. Always take this carry over into consideration when taking the temperature of your salmon or any protein.

Note: The FDA advises salmon should be cooked to an internal temperature of 145ºF. HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone.

adding pesto salmon to a baking dish with tomatoes, zucchini and bell peppers

Tips for MAking the Best Baked Salmon

Purchase quality salmon. Refer to the section on how to purchase salmon above.
Use salmon right away. If you’re using fresh salmon, make sure to use it within one day otherwise it can go bad very quickly.
Do NOT rinse salmon before baking. You should NOT rinse your fish before baking! The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
Don’t over-cook salmon. Take care not to overbake the salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. If you have different size salmon fillets, you may need to remove one fillet from the oven before the rest are done.
Use a meat thermometer. Overcooked salmon is dry salmon. The only way to ensure perfectly cooked salmon is to use a meat thermometer. You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer (as seen in the recipe video), you will never overcook any protein again!
Let the salmon rest. After your baked salmon is finished cooking, transfer it to a plate and let it rest for 5 minutes before serving. While the salmon bakes, the juices are forced away from the heat to the middle of the fish. The resting time allows for the redistribution and reabsorption of the juices throughout the whole fillet for optimal flavor and juiciness. If you don’t allow for this calming period, valuable moisture-giving juices will seep out and be lost when you bite into the salmon, resulting in less juicy fish.
Chop the zucchini thick. Zucchini cooks very quickly, so error on the side of chopping it thick – aim for 1/2-¾ of an inch, otherwise, you’ll end up with mushy zucchini!
Bake the veggies longer if desired. If your veggies aren’t tender to your liking when the salmon is done, remove the salmon and continue to cook the veggies, or vice versa.
Season to taste. Due to the variables in different brands of pesto, be prepared to season to taste with additional salt, pepper and lemon juice.

what to serve with Pesto Salmon

This Pesto Baked Salmon already boasts yummy veggies, but I also like to serve it with a salad, fruit, and a grain/pasta. Try one of more of the following sides with your pesto salmon:

Grains: This vibrant Pesto Salmon loves a starch such rice pilaf, Parmesan risotto, mushroom risotto, couscous, cauliflower rice or quinoa.
Pasta: Instead of grains, you can also serve it with lemon spaghetti, spaghetti squash or zoodles.
Potatoes: Instead of grains or pasta, pair the baked salmon with mashed potatoes, melting butter potatoes, Hasselback potatoes, mashed sweet potatoes, or garlic butter smashed potatoes.
Fruit: The herbaceous salmon pairs beautifully with a sweet, fresh reprieve such as perfect fruit salad or berry salad.
Salad: This robust, flavorful salmon pairs well with big refreshing salad such as pea salad, garden salad , broccoli bacon salad, green bean salad, apple salad or strawberry spinach salad.
Bread: This sunshine recipe pairs beautifully with my favorite garlic bread, moist sweet cornbread, dinner rolls or Parmesan breadsticks.

showing how to serve bakes salmon pesto by adding salmon fillets to a blow with rice, tomatoes, zucchini and bell peppers

Ways to serve pesto salmon

This Pesto Salmon recipe can be served with any of the aforementioned sides or turn it into salad, burgers, and more!

Pesto Salmon Salad: Add salmon leftovers to a bed of baby arugula, spring mix or spinach along with Mediterranean inspired ingredients such as cucumbers, tomatoes, Kalamata olives, pickled red onions, avocado slices, feta, sliced almonds and sunflower seeds. Serve with balsamic vinaigrette, lemon vinaigrette, Italian dressing or pesto dressing.
Pesto Salmon Burgers: Slather toasted buns with pesto mixed with Greek yogurt or I highly recommend roasted red pepper sauce, top with salmon and your favorite toppings such as fresh or sun-dried tomatoes, red onion, spinach, avocado, sprouts, etc.
Pesto Salmon Pasta: Add salmon to any of your favorite pastas such as lemon pasta, fettuccine Alfredo, sun-dried tomato fettuccine, Cacio e pepe, or creamy mushroom pasta. You can also go low carb and serve it with zoodles or spaghetti squash.
Pesto Salmon Risotto: Stir salmon into any of your favorite risotto recipes: mushroom risotto, Parmesan risotto, spinach risotto, butternut squash risotto – yum!
Salmon Grain Bowls: Add your favorite grains to a bowl along with some greens, top with baked Pesto Salmon and a combination of roasted veggies, fresh veggies such as corn, cucumbers, thinly sliced radishes, sprouts etc. and/or pickled veggies such as jalapenos, carrots, etc. I personally love a combo of all three! You can also add avocados, jalapenos, Kalamata olives, feta, a fried or soft-boiled egg etc.
White Pesto Salmon Pizza: Top store-bought or my homemade pizza dough with Alfredo sauce, mozzarella cheese, flaked salmon and toppings such as sun-dried tomatoes, olives, bell peppers, tomatoes, roasted butternut squash, etc. Bake according to pizza directions.
Pesto Salmon Flatbread: Follow the same toppings as for pizza but use your favorite flatbread.
Pesto Salmon Wraps: Spread a light layer of pesto down the middle of a flat bread or tortilla or make it creamy by mixing pesto with mayo or Greek yogurt. Add flaked salmon and desired filling ingredients such as tomatoes, bell peppers, olives, red onion, lettuce, bacon, etc.
Breakfast Foods: Add flaked Pesto Salmon to quiche, frittata, eggs benedict, or scrambled eggs or serve on the side of any type of eggs – so good!

meal prep

The pesto sauce can be stirred together up to 72 hours in advance. Don’t add it to the salmon until 2 hours before you’re ready to bake it though. You can also chop the vegetables up to three days in advance. Store in an airtight container in the fridge until you’re ready to use them.

You may also completely assemble the sheet pan with the veggies and salmon 2 hours ahead of time, cover, then bring to room temperature before baking.

HOW TO STORE AND FREEZE Salmon

Store leftover Baked Pesto Salmon in an airtight container in the fridge for up to three days. You can enjoy the salmon warm with the veggies or in rice bowls, or cold in sandwiches, sandwiches, wraps etc.

Freeze leftover salmon for up to 3 months. To freeze, place salmon fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together.

Tip: I do not recommend freezing the zucchini, peppers, and tomatoes because they will become mushy once frozen and thawed.

HOW TO REHEAT

From the fridge: Gently reheat the salmon fillets in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. You can also warm the salmon in the oven for 10 to 15 minutes at 275ºF, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry.

From frozen: Thaw salmon in the refrigerator overnight then reheat per any of the above methods.

showing how to serve pesto salmon recipe by adding to a bowl of rice with vegetables

Looking for more Salmon recipes?

Salmon Pasta
Blackened Salmon with Creamy Cajun Sauce
Chipotle Salmon with Mango Salsa
Baked Greek Salmon with Creamy Dill Sauce
Sheet Pan Fajita Salmon with Cilantro Lime Butter
Asian Barbecue Salmon
Cajun Salmon with Pineapple, Mango Avocado Salsa
Sheet Pan Asian Chimichurri Salmon with Pineapple and Snap Peas
Lemon Garlic Butter Salmon with Crispy Panko and Broccoli
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Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa

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Tools Used in This Recipe

Basting Brush

Baking Sheet Half Sheet (13×18)

Digital Meat Probe Thermometer

Stainless Steel Mixing Bowl Set

Wood Chopping Block

Kitchen Knife Set

See Favorite Tools

baked Pesto Salmon

Pesto Salmon is vibrant, herbaceous, garlicky, buttery tender, versatile and the healthy dinner of your dreams for busy weeknights. Tender fillets of salmon are slathered with pesto punctuated with peppery basil, nutty pine nuts, zingy garlic, and Parmesan then baked to juicy perfection. You can just bake the salmon, or bake it alongside pesto kissed juicy tomatoes, zucchini and bell peppers (or your veggies of choice) for a complete meal-in-one. This speedy Baked Pesto Salmon recipe boasts hardly any cleanup and is prep-ahead friendly for the epitome of a minimal prep, big flavor win. Serve the baked salmon as-is or with a side of rice pilaf or mashed potatoes, and strawberry broccoli salad for a complete feast!

Servings: servings

Total Time: 35

Prep Time: 20

Cook Time: 15

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Ingredients

4 -5 salmon fillets or 1 large fillet cut into 2-inch pieces

PESTO SAUCE

1/2 cup basil pesto (store-bought or homemade)
1 tablespoon lemon juice
1/2 tsp EACH paprika, garlic powder, onion powder, salt, pepper

VEGGIES (OPTIONAL)

1/2 tablespoon olive oil
1 pint cherry tomatoes, whole (or 2 12 oz. on the vine)
2 small zucchini or 1 large, sliced 1/2-3/-4-inch thick, quartered
2 orange or yellow bell peppers, sliced into 1-inch pieces

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray for easy cleanup.
Whisk the pesto sauce ingredients together in a medium bowl. Remove 2 tablespoons to use later for the vegetables.
Place the salmon (skin side down) on a flat surface and brush the pesto sauce over the top and sides. Marinate at room temperature while you prep the veggies.
Add the zucchini, tomatoes and bell peppers to the prepared baking sheet. Toss with ½ tablespoon olive oil and the 2 tablespoons reserved marinade. Push the veggies towards the sides of the pan. Add the salmon down the middle of the pan. (Make Ahead: At this point you can proceed to bake or cover and refrigerate for up to 2 hours. If refrigerating, set out for 20-30 minutes before baking.)
Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked to your liking and easily flakes with a fork, I recommend 130 degrees F on an instant read thermometer (cooking time may vary depending on the type of salmon and thickness).
Season with freshly cracked salt and pepper to taste and a squeeze of lemon if desired. Serve salmon with veggies with rice, couscous, mashed potatoes, spaghetti squash, etc. or see post for lots of creative ideas!

Video

Notes

Meal Prep

Pesto: can be stirred together up to 72 hours in advance. Don’t add it to the salmon until 2 hours before you’re ready to bake.
Veggies: chop and refrigerate up to 72 hours in advance.
Fully assembled: assemble the sheet pan with the veggies and salmon 2 hours ahead of time, cover and refrigerate, then bring to room temperature before baking.

Storage

Store leftover salmon in an airtight container in the fridge for up to three days or freeze for up to 3 months. To freeze, place salmon fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together.

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