Pesto Salmon

This baked Pesto Salmon is our favorite simple yet elegant seafood dinner. This baked salmon recipe with Basil Walnut Pesto is bursting with flavor and good fat. The tender flaky salmon is basted in butter, white wine, and lemon juice before baking and then topped with an amazing nutty and rich pesto. So delicious!

Why We Love This Pesto Salmon Recipe

Salmon is an absolutely amazing fish with so much healthy fat. Mixed with this delicious Basil Walnut Pesto, you’re sure to love this good-for-you seafood feast. So much, made in under 20 minutes, and only one pan to clean. Is this heaven?

• Easy. This simple salmon recipe is made on a single sheet pan and takes just 20 minutes!
• Flavorful. The basil walnut pesto is packed with a fresh and nutty flavor
• Healthy. A common misconception when eating healthy is that all fat is bad. Your body needs “good fat” to run, and good fat is actually quite nutritious! This recipe has all the right kinds of fat thanks to the salmon, olive oil, and of course, walnuts!

Variations on Salmon with Pesto

If you prefer grilled salmon, you can use an electric grill for 5-7 minutes per side or until cooked through. That’s also a delicious way to cook salmon. Just make sure use the pesto for this salmon and you’ll get the same amazing flavor!

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How to Store and Reheat 

Store leftover pesto salmon in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 12-15 minutes, or until warmed through.

How to Freeze 

Freeze pesto salmon in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Since this baked pesto salmon recipe is nice and healthy, I like to keep my sides healthy too. Everything from a simple salad recipe to herb roasted potatoes are amazing with this easy baked salmon. Some other ideas are Lemon Butter Grilled Asparagus, Roasted Lemon Parmesan Broccoli, or Mandarin Orange Salad. It pairs beautifully with white wine as well…if you were wondering. 

More Seafood Recipes To Try

• Bacon Wrapped Shrimp
• Surf and Turf
• Salmon with Avocado
• Seafood Lasagna
• Baked Fish Sticks

Notes from the Test Kitchen

The USDA recommends an internal temperature of 145°F for Baked Salmon, but it is safe to eat as low as 125°F. I prefer my salmon cooked to 130-135°F. Use an internal thermometer to check the fish at the thickest part of the fillet. Typically, when the fat starts baking out of the salmon and the skin becomes pink/white, you’re good to go.

Recipe Card

Pesto Salmon Recipe

4.60 from 20 votes

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

This Baked Pesto Salmon recipe with Basil Walnut Pesto is a heart-healthy dinner made in under 20 minutes. The BEST baked salmon recipe ever!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Baking Sheet
• High Powered Blender

Ingredients 

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For the Salmon

• ▢ 4 (3-ounce) salmon filets
• ▢ Kosher salt and freshly ground black pepper
• ▢ 3 tablespoons salted butter melted (⅜ stick)
• ▢ ¼ cup white wine or chicken broth
• ▢ 2 tablespoons fresh lemon juice (from 1 lemon)
• ▢ ¼ cup basil walnut pesto (click for recipe)
• ▢ ½ cup chopped walnuts for garnish

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Instructions 

For the Baked Salmon

• Preheat oven to 350°F. Brush a baking sheet with oil or spray with nonstick spray. Place the salmon on the baking sheet. 
  4 (3-ounce) salmon filets
  
• Season the salmon with salt and pepper. 
  Kosher salt and freshly ground black pepper
  
• In a small bowl, mix together the melted butter, white wine, and lemon juice. Pour the butter mixture evenly over the salmon. 
  3 tablespoons salted butter, ¼ cup white wine, 2 tablespoons fresh lemon juice
  
• Bake for 12-15 minutes or until the salmon flakes easily with a fork and is cooked through. 
  
• While the salmon is cooking, make the basil walnut pesto (click for recipe).
  ¼ cup basil walnut pesto
  
• When the salmon is cooked through, top with a tablespoon of the pesto mixture and garnish with chopped walnuts. Serve immediately.
  ½ cup chopped walnuts
  

Becky’s Tips

• The USDA recommends an internal temperature of 145°F for Baked Salmon, but it is safe to eat as low as 125°F. I prefer my salmon cooked to 130-135°F. Use an internal thermometer to check the fish at the thickest part of the fillet. Typically, when the fat starts baking out of the salmon and the skin becomes pink/white, you’re good to go.

Storage: Store pesto salmon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1filetCalories: 366kcalCarbohydrates: 4gProtein: 20gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 71mgSodium: 832mgPotassium: 502mgFiber: 1gSugar: 1gVitamin A: 612IUVitamin C: 3mgCalcium: 54mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Pesto Salmon Step by Step

Prep the Salmon: Preheat your oven to 350°F. Brush a baking sheet with oil or spray with nonstick spray. Place 4 (3-ounce) salmon filets on the baking sheet. 

Season the Salmon: Season the salmon with salt and pepper. 

Make the Sauce: In a small bowl, mix together the 3 tablespoons of melted salted butter, ¼ cup of white wine, and 2 tablespoons of fresh lemon juice. Pour the butter mixture evenly over the salmon. 

Bake the Salmon: Bake the salmon in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork and is cooked through. 

Make the Pesto: While the salmon is cooking, make ¼ cup of basil walnut pesto (click for recipe).

Top and Serve: When the salmon is cooked through, top each filet with a tablespoon of the pesto mixture and garnish with ½ cup chopped walnuts.