Recipes › Main Course › Baked Salmon With Pesto Recipe

Baked Salmon With Pesto Recipe High-Protein

Recipe by Pedro M. A. Neves

This Italian-inspired baked salmon with pesto combines omega-3 rich salmon fillet with vibrant basil pesto, delivering a protein-packed main course ready in under 30 minutes. The fresh herb coating keeps the fish moist while adding bold Mediterranean flavor, making it ideal for fitness-focused meals without sacrificing taste.

Ingredients

• 2 salmon fillets (180g/6.3oz each)
• 1 cup fresh basil leaves (30g)
• 3 cloves garlic, minced
• 50ml extra virgin olive oil
• 30g grated Pecorino Romano cheese
• 30g raw pine nuts
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Zest of 1 lemon

Instructions

1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Rinse the salmon fillets under cold water and pat completely dry with paper towels. Place skin-side down on the prepared baking sheet.

3. In a food processor, combine fresh basil, minced garlic, pine nuts, lemon juice, and lemon zest. Pulse until roughly chopped.

4. With the processor running, drizzle in olive oil slowly until the pesto reaches a chunky paste consistency. Do not over-blend.

5. Stir in grated Pecorino Romano cheese and season with salt and pepper. Taste and adjust seasoning as needed.

6. Divide the pesto evenly between the two salmon fillets, spreading it across the top of each fillet in an even layer.

7. Bake in the preheated oven for 12-15 minutes until the salmon is opaque throughout and flakes easily with a fork. The internal temperature should reach 63°C (145°F).

8. Remove from the oven and let rest for 2 minutes before serving. Drizzle any pan juices over the fillets.

Substitutions

• Replace pine nuts with walnuts or sunflower seeds for a nut-free option
• Use fresh parsley or arugula instead of basil for a different herbaceous profile
• Substitute Pecorino Romano with Parmigiano-Reggiano for a slightly milder flavor
• Use avocado oil instead of olive oil for a different fat source

Tips

• Pat the salmon completely dry before applying pesto to ensure better adhesion and prevent the topping from sliding off during baking
• Do not over-process the pesto; a chunky texture adds better visual appeal and flavor complexity than a smooth purée
• For meal prep, make the pesto up to 2 days ahead and store in an airtight container, adding the salmon just before baking

Pesto originates from Liguria in northwestern Italy, traditionally made with Genovese basil, pine nuts, and local Pecorino cheese. This baked salmon adaptation honors the classic sauce while incorporating the protein-rich protein source favored in modern Italian cuisine.

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