Baked Salmon with Pesto (Printable)

Salmon fillets topped with basil pesto baked to tender perfection and garnished with fresh lemon and basil.

# Ingredient List:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pesto Topping

05 - 1/3 cup basil pesto (store-bought or homemade)
06 - 2 tablespoons grated Parmesan cheese
07 - 2 tablespoons panko breadcrumbs (gluten-free optional)
08 - 1 tablespoon pine nuts, lightly toasted (optional)

→ Garnish

09 - Lemon wedges
10 - Fresh basil leaves

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking sheet.
03 - Drizzle olive oil over the salmon, then season evenly with salt and black pepper.
04 - In a small bowl, combine basil pesto with grated Parmesan cheese and panko breadcrumbs.
05 - Spread the pesto mixture evenly over each salmon fillet and sprinkle pine nuts on top, if using.
06 - Bake for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork.
07 - Remove from oven and allow to rest for 2 minutes.
08 - Plate the salmon and garnish with lemon wedges and fresh basil leaves.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together in under 30 minutes, making you feel like a culinary genius with minimal effort
  • The pesto creates a beautiful, vibrant topping that impresses guests while keeping the salmon incredibly moist and tender inside
  • It's naturally gluten-free and pescatarian, so it works for so many different dietary preferences without feeling like you're compromising on flavor
02 -
  • Don't skip patting the salmon dry—this single step makes the difference between moist, tender fish and something that turns out dry. Moisture is the enemy of good texture here.
  • If you make homemade pesto, add the lemon juice just before using it. Lemon juice can turn basil dark if it sits too long, but fresh pesto has a brightness that store-bought sometimes misses.
  • Salmon continues cooking after you remove it from the oven, so watch the timer carefully. Slightly underdone is better than overdone when it comes to fish.
03 -
  • Buy salmon the day you plan to cook it, and store it on the coldest part of your refrigerator. Fresh salmon makes an unmistakable difference in both texture and flavor.
  • If your pesto seems too thick, loosen it with a tablespoon of olive oil before spreading it on the salmon. This helps it cook evenly and creates a more luxurious texture.
  • Room temperature salmon cooks more evenly than cold salmon straight from the refrigerator. Take it out 10 minutes before cooking and your timing becomes even more reliable.

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