Baked Pesto Salmon

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.

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


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

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! 
salmon pesto on a baking sheet

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
adding pesto salmon to a baking dish with tomatoes, zucchini and bell peppers
  • 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.
showing how to serve bakes salmon pesto by adding salmon fillets to a blow with rice, tomatoes, zucchini and bell peppers
  • 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 risottoParmesan risotto, spinach risottobutternut 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!
showing how to serve pesto salmon recipe by adding to a bowl of rice with vegetables

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

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: 4 servings
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes

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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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