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This Baked Pesto Salmon recipe 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 Basil Walnut Pesto. Best Baked Salmon Recipe ever!

Pesto Salmon Recipe

Course: Main Course
Cuisine: Seafood
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 366kcal
Author: Becky Hardin
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

Ingredients

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

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
    4 salmon filets on a baking sheet.
  • Season the salmon with salt and pepper. 
    Kosher salt and freshly ground black pepper
    close up view of a raw salmon filet seasoned with salt and pepper on a baking sheet.
  • 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
    4 salmon filets on a baking sheet topped with a creamy sauce.
  • Bake for 12-15 minutes or until the salmon flakes easily with a fork and is cooked through. 
    baked seasoned salmon filets.
  • While the salmon is cooking, make the basil walnut pesto (click for recipe).
    ¼ cup basil walnut pesto
    basil walnut pesto in a blender.
  • 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
    baked salmon topped with pesto and walnuts.

Video

Notes

  • 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.

Nutrition

Serving: 1filet | Calories: 366kcal | Carbohydrates: 4g | Protein: 20g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 832mg | Potassium: 502mg | Fiber: 1g | Sugar: 1g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg