Pesto Salmon Recipe
This homemade pesto is healthy and quick to whip up and once spread on salmon fillets, a delicious supper will be on the table in no time!
Print Recipe
Equipment
- Food processor or immersion blender
- Sheet pan or baking dish
- Measuring cups
Ingredients
- 1 Salmon fillet
- 2 cups Fresh basil leaves
- 3/4 cup Parmesan cheese, grated
- 1/4 cup Olive oil
- 1/4 cup Pine nuts
- 2 Garlic cloves
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil or use a glass baking dish.
- Rinse salmon if needed and gently pat dry. Set on baking dish, sprinkle with a little salt and pepper to taste, and set aside.
- In the bowl of a food processor (or in a glass quart jar if using an immersion blender), combine basil, parmesan cheese, olive il, pine nuts, and whole garlic cloves. Puree until smooth.
- Spoon 1 to 2 tablespoons of pesto onto salmon and spread out to cover the entire fillet.
- Bake for 10 to 15 minutes or until fish flakes easily or internal temperature is 425 degrees F.
- Serve warm with a favorite salad, pasta, or other side dish.
Notes
Store leftover pesto salmon in an airtight container in the fridge for up to 3 days.
Or freeze in an airtight container for up to 1 month.
Reheat in a 350 degree F oven for 5 to 10 minutes or until heated through. Can also be reheated in the microwave for 20 to 30 seconds at a time until heated through.
Store leftover pesto sauce in the fridge for up to 5 days. Spread on vegetables before roasting, on chicken before baking, or on halibut or other fish. Or mix in with your favorite pasta after draining.
Servings: 4