Pesto Salmon
350kcal
Ingredients
For the Pesto
- 2 cups fresh basil leaves packed
- 1/2 cup parmesan cheese grated
- 1/2 cup extra virgin olive oil use high-quality for best flavor
- 1/3 cup pine nuts toasted for enhanced flavor
- 2 cloves garlic peeled
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground
For the Salmon
- 4 fillets salmon about 6 ounces each, skin on or off
- 1 tablespoon olive oil for greasing the baking dish
- 1 lemon sliced for garnish
Method
Make the Pesto
- In a food processor, combine the basil leaves, parmesan cheese, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped, about 10 seconds.
- With the processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth. Scrape down the sides as needed. Taste and adjust seasoning if necessary.
Prepare the Salmon
- Preheat your oven to 375°F (190°C). This temperature allows the salmon to cook evenly while keeping it moist.
- Grease a baking dish with olive oil to prevent sticking. Place the salmon fillets in the dish, skin-side down if applicable.
- Spread a generous amount of the prepared pesto over each salmon fillet, ensuring they are well coated.
Bake the Salmon
- Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the oven and let it rest for a few minutes before serving. This helps the juices redistribute, keeping the fish moist.
- Garnish with lemon slices before serving for a fresh, zesty flavor.
Nutrition
Serving1filletCalories350kcalCarbohydrates4gProtein34gFat22gSaturated Fat4gPolyunsaturated Fat3gMonounsaturated Fat15gCholesterol90mgSodium400mgPotassium800mgFiber1gSugar1gVitamin A800IUVitamin C5mgCalcium150mgIron1mg
Notes
Serve with a side of roasted vegetables or a fresh salad for a complete meal. Leftover pesto can be stored in the refrigerator for up to a week.