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I’m excited to share my easy pesto salmon recipe with you! It’s perfect for busy nights when you want a healthy dinner fast. It’s now my top pick for quick meals.
This recipe uses only two ingredients: salmon and pesto. You’ll have a delicious dish ready in less than 20 minutes. The pesto makes the salmon juicy and adds a zesty flavor. It’s a tasty, easy meal that’s also gluten-free and full of protein.
Get ready to love this easy pesto salmon! It’s great for impressing guests or enjoying a quick, delicious dinner. Let’s make this recipe your new favorite!
5 Reasons You’ll Love This Recipe
I’m excited to share a quick and easy salmon recipe that’s a hit in my kitchen. It’s perfect for busy weeknights. Here’s why you’ll love it:
- Simplicity: It only takes three ingredients to make.
- No prep work: You don’t need to wash, chop, or blend anything. It’s ready fast.
- Flavor explosion: The basil, garlic, and parmesan in the pesto taste amazing.
- Healthy dinner option: Salmon is full of omega-3s, protein, and vitamins.
- Time-saver: You can cook it in 7 minutes in an air fryer or 15 minutes in the oven.
This meal goes well with many sides. It’s great for any taste and event. Whether it’s for one person or a big dinner, this pesto salmon will impress everyone. It turns simple fish into a fancy dish with little work.
I never thought healthy eating could be this delicious and easy!
Try this recipe and see why it’s my top choice for a quick, healthy, and tasty meal.
Exact Ingredients List (+ Possible Substitutes)
I love this pesto salmon recipe for its simplicity and flavor. The ingredients are easy to find and taste great together. Here’s what you’ll need:
- 2 salmon fillets (5 ounces each), skin on
- 2 tablespoons prepared pesto
- 2 tablespoons shredded Parmesan cheese
You can buy pesto or make it yourself. If you’re up for it, try making pesto with basil, garlic, pine nuts, Parmesan, olive oil, and lemon juice.
If you need to swap things out, skinless salmon works fine. For a dairy-free option, leave out the Parmesan or use a vegan one. If you don’t have pesto, mix basil, olive oil, garlic, and nuts for a quick homemade pesto.
To make it a one-pan meal, add cherry tomatoes and red onion. These add to the rich taste of the pesto salmon.
Instructions
Making pesto salmon is super easy. First, heat your oven to 400°F. Put parchment paper on a baking sheet and lay your salmon on it. Then, spread a spoonful of pesto on each fillet. Don’t forget to add some Parmesan cheese on top for extra taste.
For baking, put it in the oven for 10-12 minutes. The time might change if your fillets are thick. If you’re using an air fryer, cook at 400°F for about 7 minutes. Make sure the salmon’s inside is at 145°F.
Want to make your meal even better? Add cherry tomatoes and sliced red onions to the baking sheet. Mix them with more pesto for a tasty one-pan meal. After cooking, serve your pesto salmon right away. I like to add fresh basil and lemon juice on top for extra flavor.
- Preheat oven to 400°F
- Spread pesto on salmon fillets
- Add Parmesan cheese
- Bake for 10-12 minutes or air fry for 7 minutes
- Check internal temperature (145°F)
- Serve with optional garnishes
Whether you bake or air fry your pesto salmon, it will be a hit. It’s quick, simple, and full of flavor. Try it out and see how much you’ll love it!
Tips, Tricks & Storing
I love sharing my tricks for perfect pesto salmon. First, use fresh salmon or fully thawed frozen fillets. This ensures even cooking and great flavor. Next, cut your salmon into similar-sized pieces. This step is key for uniform doneness. Don’t forget your trusty thermometer to check for the right internal temperature!
Wondering how to store pesto salmon? It’s simple! Pop leftovers in an airtight container and refrigerate for up to 5 days. I don’t recommend freezing cooked pesto salmon, as it can affect the texture.
When it comes to reheating salmon, I have a few go-to methods. My favorite is using the oven at 350°F. For extra moisture, I add a touch of olive oil or pesto before reheating. This trick prevents dry salmon and keeps it delicious.
- Use fresh or fully thawed salmon
- Cut salmon into equal sizes
- Check doneness with a thermometer
- Store leftovers in the fridge for up to 5 days
- Reheat gently with added moisture
Got extra pesto? Freeze it in small portions for easy use later. For opened pesto, store it in the fridge with plastic wrap pressed against the surface. This keeps it fresh and prevents discoloration. With these tips, you’ll master pesto salmon in no time!
Recipe Variations & Serving Suggestions
I love trying new ways to make pesto salmon. Grilled pesto salmon is a top pick. I cook it with the skin on for a smoky taste. For a quick dinner, I mix leftover salmon with pasta.
Roasted veggies are perfect with salmon. Broccoli, mushrooms, or cauliflower rice work great. Sometimes, I serve the salmon over rice or quinoa. A green salad or sautéed spinach adds a fresh touch.
For a healthy meal, try pesto salmon flatbread. I use leftover salmon, naan bread, hummus, and feta for a quick lunch. For a fancy dinner, I pair it with lemon risotto and wine. These meals are tasty and good for you.