The Ultimate Pesto Salmon: Your New Go-To Weeknight Dinner

Hi, I’m Sarah! Nothing beats the comfort of a simple, delicious meal shared with loved ones. This vibrant Pesto Salmon recipe captures that feeling perfectly—it feels fancy but is surprisingly easy to make, making it the ideal choice for busy weeknights when you crave something special.

Why You’ll Love This Pesto Salmon Recipe

• Lightning-Fast & Fuss-Free: Seriously, you’ll have this delightful meal on the table in about 30 minutes of active cooking time, making it perfect for even the busiest schedules.
• One-Pan Wonder: Say goodbye to mountains of dishes! Everything cooks together on a single baking sheet, which means minimal cleanup and more time for you.
• Bursting with Flavor: The bright, herbaceous pesto combined with tender salmon and sweet roasted tomatoes creates a symphony of deliciousness that’s simply irresistible.
• Impressive Yet Easy: It looks and tastes like something from a gourmet restaurant, but it’s so straightforward, even beginner cooks can achieve stunning results.

Sarah

Pesto Salmon: One-Pan, 30-Minute Dinner

Pesto Salmon made easy: a one-pan, 30-minute meal with juicy tomatoes and a bright pesto crust for big flavor and minimal cleanup. Make it tonight!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American, Italian

Calories: 383

Ingredients Equipment Method

Ingredients

  

• 4 6-ounce salmon fillets skin on
• 3/4 teaspoon kosher salt divided, plus additional for serving
• 1/2 teaspoon ground black pepper divided
• 6 tablespoons prepared basil pesto divided
• 2 pints cherry or grape tomatoes left whole
• 1 small red onion thinly sliced
• Squeeze fresh lemon juice for serving
• chopped fresh basil optional for serving

Equipment

• baking sheet
• nonstick spray
• large bowl
• spatula
• Paper towels
• Small spoon
• instant-read thermometer

Method

 

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray.
2. Place the cherry tomatoes and red onion in a large bowl. Add 2 tablespoons pesto, 1/4 teaspoon kosher salt, and ¼ teaspoon black pepper. Toss to coat, then spread into a single layer on the prepared baking sheet.
3. Bake the tomatoes and onion for 10 minutes, then remove from the oven and with a spatula, stir them around a little to promote even cooking, then return to the oven for 10 additional minutes.
4. Meanwhile, pat the salmon fillets dry. Sprinkle with ½ teaspoon salt and 1/4 teaspoon black pepper. Spread 1 tablespoon of the remaining pesto over each fillet.
5. Rub the pesto on with your fingers or the back of a small spoon as needed. Make sure each fillet is completely covered in pesto.
6. Remove the sheet pan from the oven and move the tomatoes and onions to the outsides to make space for the salmon in the center. Arrange the salmon fillets down the center of the baking sheet, skin-side down.
7. Return the pan to the oven and bake the pesto salmon until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.*
8. Sprinkle the salmon with a pinch of additional kosher salt and squeeze lemon over the top. Top with fresh basil as desired. Enjoy!

How to Make Pesto Salmon (Step-by-Step)

Alright, let’s get cooking! This Pesto Salmon recipe is so forgiving, and I just know you’re going to love how simple it is to create something so tasty.

Ingredients:

• 4 (6-ounce) salmon fillets (skin on)
• 3/4 teaspoon kosher salt (divided, plus additional for serving)
• 1/2 teaspoon ground black pepper (divided)
• 6 tablespoons prepared basil pesto (divided)
• 2 pints cherry or grape tomatoes (left whole)
• 1 small red onion (thinly sliced)
• Squeeze of fresh lemon juice (for serving)
• Chopped fresh basil (optional for serving)

Instructions:

1. First things first, let’s get our oven ready! Place a rack in the center of your oven and preheat it to 400 degrees F. Then, generously coat a large rimmed baking sheet with nonstick spray. This helps prevent any sticking and makes cleanup a breeze.
2. In a large bowl, combine the cherry tomatoes and thinly sliced red onion. Add 2 tablespoons of your pesto, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Give everything a good toss to coat evenly. Spread this delicious veggie mixture in a single layer on your prepared baking sheet.
3. Pop that baking sheet into the preheated oven and let the tomatoes and onion roast for 10 minutes. Carefully remove the sheet from the oven. Give the veggies a little stir with a spatula to help them cook evenly, then return the pan to the oven for 10 more minutes.
4. While the vegetables are roasting, let’s prepare our beautiful Pesto Salmon fillets. Gently pat the salmon fillets completely dry with paper towels. This step is important for helping the pesto adhere nicely. Sprinkle them evenly with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Now, spread 1 tablespoon of the remaining pesto over the top of each salmon fillet.
5. You can use your fingers or the back of a small spoon to gently rub the pesto onto the salmon. Make sure each fillet is completely covered in pesto – this creates a gorgeous, flavorful crust. I find using my fingers is the quickest way to get an even coating!
6. Once the veggies have had their second bake, carefully remove the sheet pan from the oven. Use your spatula to gently push the roasted tomatoes and onions to the outsides of the baking sheet, creating space right in the center for the salmon. Arrange the pesto salmon fillets, skin-side down, in this cleared space.
7. Return the entire pan to the oven. Bake the Pesto Salmon for about 16 to 20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F. Cooking time can vary based on fillet thickness, so keep an eye on it!
8. Once it’s perfectly cooked, remove the pan from the oven. Sprinkle the salmon with a tiny pinch of additional kosher salt, and give it a bright squeeze of fresh lemon juice over the top. If you like, scatter some chopped fresh basil over everything for a beautiful finish. Now, take a moment to admire your work, and then enjoy your delicious homemade Pesto Salmon!

How to Tell When Pesto Salmon is Done

Knowing when your Pesto Salmon is perfectly cooked is key to a tender, flaky bite every time. Here’s what to look for:

• Internal Temperature: The USDA recommends cooking salmon to 145°F (63°C). An instant-read thermometer inserted into the thickest part of the fillet is your best friend here. Many folks, myself included, prefer salmon slightly less cooked, around 130-135°F (54-57°C), for an even more moist and succulent result.
• Visual Cues: As the salmon cooks, the flesh will turn from translucent to opaque. When it’s ready, it should flake easily with a fork. Gently press the side of a fillet with your fork; if it separates into moist flakes, it’s done. Overcooked salmon will look dry and chalky.
• Doneness for Different Thicknesses: Remember that thinner salmon fillets will cook much faster than thicker ones. Always start checking for doneness around the 16-minute mark, especially if your fillets are on the thinner side.

Pesto Salmon Variations & Flavor Boosters

Let’s get creative and jazz up this amazing Pesto Salmon! While the classic basil pesto is a winner, there are so many fun ways to play with flavors.

Here are a few pesto alternatives that work beautifully with salmon:

Want even more flavor? Try these boosters:

• Spice it Up: Add a pinch of red pepper flakes to your pesto mixture or sprinkle them over the salmon before baking for a gentle warmth.
• Herbal Notes: Stir in some finely chopped fresh dill or parsley directly into the pesto for an extra herbaceous kick.
• Garlic Love: Mince one clove of fresh garlic and mix it into the pesto before spreading it on the salmon.
• Cheesy Zing: A small sprinkle of grated Pecorino Romano cheese over the pesto adds a sharper, saltier bite than Parmesan.
• Garnish Power: Elevate your dish with lemon zest, a few briny capers, or some toasted pine nuts right before serving for added texture and taste.

Beyond the Oven: Other Ways to Cook Pesto Salmon

While baking is wonderfully simple, you can adapt this Pesto Salmon for other cooking methods too! Each one offers a slightly different texture and flavor profile.

• Pan-Seared Pesto Salmon: If you have skin-on fillets, start by searing them skin-side down in a hot, oiled skillet until the skin is crispy. Then, flip and briefly cook the pesto-topped side. This method yields a beautiful sear and crispy skin, and it’s often quicker. The pesto may caramelize slightly, adding a lovely depth.
• Grilled Pesto Salmon: Grilling imparts a wonderful smoky flavor. Place the salmon pesto-side up over medium-high heat initially, then carefully flip. Keep a close eye on it, as the pesto can char quickly. This method is best for slightly thicker fillets to prevent them from drying out too fast.
• Air Fryer Pesto Salmon: For the absolute quickest cooking time, use your air fryer! Place the pesto-topped salmon in the preheated basket (around 375°F/190°C). Cook for a shorter duration, usually around 8-12 minutes, depending on thickness. You can achieve a lovely exterior, but be mindful that smaller portions can dry out faster.

What to Serve with Pesto Salmon

This Pesto Salmon is so versatile, it pairs beautifully with a variety of sides. Let’s think about some perfect pairings and how to use up any tasty leftovers!

• Perfect Pairings:
• Light & Fresh: A simple green salad with a bright lemon vinaigrette, roasted asparagus, or tender steamed green beans—or go for tender-crisp fried green beans—are wonderful light companions.
• Hearty & Comforting: For a more substantial meal, serve your Pesto Salmon with fluffy quinoa or couscous, crispy roasted potatoes, or a creamy risotto.
• Pasta Night: This dish is fantastic served alongside your favorite pasta, like angel hair or fettuccine, tossed with a little olive oil or a light sauce. Round it out with soft, fluffy garlic knots.
• Appetizer Idea: Start with crispy homemade spanakopita for a Mediterranean vibe.
• Leftover Pesto Salmon Ideas:
• Flake any leftover salmon into a big green salad for an easy protein boost.
• Tuck it into a wrap or sandwich with some crisp lettuce and a smear of extra pesto.
• Stir it into pasta dishes for a quick and flavorful addition.

Pesto Storage & Make-Ahead Magic

Good news! You can do a little prep ahead of time to make getting this Pesto Salmon on the table even faster.

• Homemade Pesto: Once you’ve whipped up a batch of glorious homemade pesto, store it in an airtight container in the refrigerator. I like to top it with a thin layer of olive oil before sealing; this helps prevent browning and keeps it vibrant green. It should last beautifully for 5-7 days. For even longer storage, spoon pesto into ice cube trays, freeze until solid, then transfer the cubes to a freezer-safe bag. These pesto cubes are perfect for single servings and will keep for up to 6 months.
• Store-Bought Pesto: If you’re using store-bought, once opened, refrigerate it in its jar or an airtight container, again topping with a bit of olive oil. Always check the expiration date on the jar. Unopened jars can usually be stored in a cool, dark pantry until ready to use.

Troubleshooting Common Salmon Issues

Even the most seasoned cooks run into little hiccups now and then! Don’t worry, I’ve got some reassuring solutions for common salmon challenges.

• “Why is my salmon dry?”
• The most common reason is overcooking! Salmon cooks very quickly. Using a thermometer or watching for those visual flaking cues is your best bet. Thinner fillets also cook much faster, so always adjust your timing accordingly.
• “Why does my salmon taste too fishy?”
• First, check the freshness. Your salmon should smell clean and briny, like the ocean, not overly strong. The quality of the fish is crucial – fresher or properly frozen and thawed fish makes a big difference. Also, ensure you’ve patted the salmon very dry before seasoning; excess moisture can sometimes contribute to a stronger flavor.
• “How to get crispy skin?”
• Crispy skin is a delightful bonus! For the best chance at crispiness, start with thoroughly dry skin (pat it with paper towels until it’s almost completely dry). Make sure your cooking surface (whether it’s a pan or the oven) is hot before placing the salmon down. And, try to resist the urge to move it too soon; let it sear or bake undisturbed to allow the skin to crisp up properly. (Note: While this baked recipe uses skin-on for moisture, achieving reliably crispy skin is often easier with pan-searing.)

Dietary Adaptations for Pesto Salmon

This vibrant Pesto Salmon recipe can easily be adapted to fit various dietary needs, making it a delicious choice for almost everyone!

• Dairy-Free: If you’re using store-bought pesto, double-check the ingredients to ensure it’s dairy-free, as some may contain cheese. Alternatively, you can easily make homemade pesto without cheese. Using nutritional yeast can impart a lovely cheesy flavor, or you can simply omit the cheese altogether.
• Low-Carb/Keto: This recipe is naturally fantastic for low-carb and keto lifestyles! Instead of serving with grains or pasta, opt for zucchini noodles, fluffy cauliflower rice, or a large, hearty side salad.
• Gluten-Free: Great news! This Pesto Salmon is naturally gluten-free. Just be sure to select a pesto that doesn’t contain any hidden gluten ingredients, though most traditional pestos are naturally gluten-free.

Frequently Asked Questions

Conclusion

There you have it – a simple, stunning, and utterly delicious Pesto Salmon that proves weeknight dinners can be both easy and exciting! I just love how this recipe brings together vibrant flavors and fresh ingredients with minimal fuss. It’s the kind of meal that makes you feel good, inside and out, and I truly hope it becomes a beloved staple in your home kitchen, just as it is in mine.