Pesto Baked Salmon

March 10, 2016

Pesto Baked Salmon
Prep time
Cook time
Total time
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
  1. 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.
  2. 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.
  3. 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.


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