Pesto Crusted Salmon

Pesto crusted salmon is perfect for weeknight meals but also fancy enough for guests!

This simple pesto salmon sheet pan meal recipe is ready in under 20 minutes and is packed with flavor! Pesto crusted salmon with tomatoes and asparagus is naturally gluten free, dairy free, paleo, Whole30 and low carb (keto) friendly!

If you love making salmon at home, you should try Chipotle Salmon or Crusted Pecan Salmon.

Ingredients

Spinach Walnut Pesto

• Basil
• Spinach
• Walnuts
• Olive oil
• Lemon Juice
• Garlic Powder
• Salt

Pesto Crusted Salmon

• Pesto (from above or store bought)
• Salmon
• Asparagus
• Grape or cherry tomatoes
• Lemon
• Salt
• Garlic powder

How to make baked pesto salmon

1. Start by preheating the oven to 425F.
2. Make the pesto in the food processor by combining the basil, lemon juice, olive oil, salt, garlic powder. Blend on high until the basil is broken down. Add the cashews next and process on high until walnuts are well incorporated. Last add the spinach to process until you get the consistency of pesto (about 1 minute).
   
   TIP: If you need to add 1-2 tablespoons of water to the pesto to get the right consistency you can! Just go slow as it can get watery very quickly.
   
   
   
3. Add parchment paper or aluminum foil to an extra-large baking sheet.
4. If you have a large salmon fillet, cut it down into smaller pieces (I like to use my kitchen shears for this). It’s easier to cut the salmon down now than trying to cut it into portions after cooking.
5. Spray the parchment with non-stick (avocado oil or olive oil) and add the salmon filets, skin side down. Divide the pesto between the filets and distribute it well with the back of a spoon.
6. Add the veggies to the other side of the sheet pan and squeeze the lemon juice over them and sprinkle with salt and garlic powder.
7. Bake in 425F oven for 12 minutes.
8. Remove from oven and serve immediately with your favorite side dish!
   
   

Tips for preparing salmon

• Run your thumb over the salmon to check for any pin bones that may have been missed before cooking. If you find a pin bone, you can remove them with tweezers or needle nose pliers.
• If you buy salmon with the skin on, you can leave it on while cooking. It’s quite difficult to remove the skin yourself from salmon before cooking. Once done cooking the salmon will easily break free from the skin.
• When shopping for salmon, I like to make sure it’s wild caught. Farm raised salmon is often fed color additives, given antibiotics and is a higher ratio of Omega 6 to Omega 3 fatty acids than wild caught.
• To defrost salmon, just put it in the fridge overnight. If you need to quickly defrost salmon, I have a trick. Grab a sheet pan (baking pan) and put the salmon out on the counter on the sheet pan. Something about the sheet pan pulls the cold from the salmon and helps it defrost faster. Flip it occasionally so it defrosts from both sides.

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Pesto Crusted Salmon and Veggies

Pesto crusted salmon with veggies is the perfect healthy dinner ready in under 20 minutes! This pesto salmon is gluten free, dairy free, low carb, Whole30 friendly recipe is baked in the oven with asparagus and tomatoes. Perfect for weeknight meals but fancy enough for guests!

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 4 people

Guided Recipe Video

Ingredients

Spinach Walnut Pesto

• 1 cup basil
• 1 tbsp olive oil
• 1/2 lemon, juiced
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 3 tbsp walnuts
• 1 cup baby spinach

Pesto Salmon and veggies

• 1 cup pesto (recipe above)
• 1 pound salmon, wild caught
• 1 pound asparagus, ends trimmed
• 1 cup tomatoes, chopped
• 1/2 lemon, juiced
• 1/2 tsp garlic powder
• 1/2 tsp sea salt

Instructions

Spinach Walnut Pesto

• Add basil, olive oil, lemon juice, salt and garlic powder to the food processor. Process on high 30 seconds to combine.
  1 cup basil, 1 tbsp olive oil, 1/2 lemon, juiced, 1/2 tsp sea salt, 1/2 tsp garlic powder
• Add the walnuts to the food processor and process on high to combine, about 1 minute.
  3 tbsp walnuts
• Add the spinach to the food processor and process on high, about 1 minute, scraping down the sides. Add 1-2 tbsp. of water if needed.
  1 cup baby spinach

Pesto Salmon with veggies

• Preheat the oven to 425F
• Add parchment paper or foil to a large baking sheet. Spray the parchment with non-stick spray (avocado oil/olive oil).
• Place salmon on the baking sheet. Divide the pesto between the salmon filets and spread it out with a spoon.
  1 pound salmon, wild caught, 1 cup pesto (recipe above)
• Add the asparagus and tomatoes to the sheet pan. Squeeze the lemon juice over the veggies and sprinkle them with salt and garlic powder.
  1 pound asparagus, ends trimmed, 1 cup tomatoes, chopped, 1/2 lemon, juiced, 1/2 tsp garlic powder, 1/2 tsp sea salt
• Bake in 425F oven for 12 minutes.
• Serve hot or room temperature.

Recipe Notes

Other veggies you could use:

• Sliced bell peppers
• Zucchini or summer squash(cut into coins)
• Onions (white or red)
• Green Beans
• Broccoli Crowns, chopped small

Storage:

Store the leftover salmon in the fridge for up to 3 days after cooking. You can reheat it in the oven (I like to use the toaster oven) or the air fryer for best results, or serve cold.

Freezer: I wouldn’t recommend freezing this after cooking.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

368

Fat

 

20

g

Carbohydrates

 

11

g

Fiber

 

5

g

Sugar

 

5

g

Protein

 

39

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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• 325

Author: Samantha Rowland

Course: dinner

Cuisine: Italian, Mediterranean

Keyword: pesto crusted salmon, pesto salmon

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Other veggies you could use

This recipe uses asparagus and cherry tomatoes because they pair really well with the baked pesto salmon and also cook at the same time in the oven. You could also use:

• Sliced bell peppers
• Zucchini or summer squash(cut into coins)
• Onions (white or red)
• Green Beans
• Broccoli Crowns, chopped small

What to serve with pesto crusted salmon

• Jasmine Rice
• Rutabaga Noodles
• Quinoa
• Cauliflower Rice
• Roasted Potatoes
• Vegan Garlic Mashed Cauliflower
• Italian Quinoa Salad
• Kale Brussels Sprouts Salad
• Creamy Balsamic Brussels Sprouts Salad

How to store baked pesto salmon

Fridge: Store the leftover pesto salmon in the fridge for up to 3 days after cooking. You can reheat it in the oven (I like to use the toaster oven) or the air fryer for best results, or serve cold.

Freezer: I wouldn’t recommend freezing this after cooking,  however you can make the pesto ahead of time and freezing that for later use.

If you love this recipe, you should try

Greek Salmon Sheet Pan Meal

Cucumber Smoked Salmon Bites

Curry Salmon Cakes

Air Fryer Salmon