Pesto Baked Salmon
This is a great versatile pesto that can be used many ways and has so much flavor with the unexpected arugula. Use it on fish or chicken for a quick meal. Make extra to put on pasta or make a homemade pesto pizza.
Serves: 2 servings
- 2 4-6 oz salmon filets, skin removed.
- For the pesto
- 4 cups arugula unpacked (or 2 big handfuls)
- 1-2 cups basil leaves (or 1 big handful)
- ½ cup lightly toasted pine nuts
- 2 cloves of garlic (optional)
- ¼ freshly grated parmesan cheese (optional)
- 1 tablespoon fresh squeezed lemon juice (helps it keep it bright green color)
- ½ tsp of salt (may need more if not using parmesan)
- 1 tsp pepper
- ¼ cup 100% olive oil
- Preheat the oven to 350. Line a baking sheet with parchment paper and put the salmon what would be skin side down onto the parchment paper.
- Add all the ingredients except the olive oil to a blender, food processor or mini prep. Turn on the machine and slowly drizzle in the olive oil until it starts to come together. I like to keep mine a little chunky when putting it on top of fish or chicken, but you may need to add a little more olive oil to thin it out for pasta sauce.
- Gently spread a generous amount of pesto on the salmon and bake. Baking time will depend on the thickness of the fish and how you like yours cooked. Anywhere between 5-15 minutes rare to well done.