Easy Baked Pesto-Crusted Salmon Recipe

Wild salmon is one of my favorite fishes to feed my family. Not only does it have a ton of health benefits, but it has a wonderful flavor and my son gobbles it up.

I had some leftover pesto and decided to add that before I baked it and holy moly, it was phenomenal. I used the vegan pesto from Trader Joe’s and lathered it on top of the salmon before I baked it. What came out was a crispy, crunchy golden brown crust. If you like salmon, this is a must try.

Why I Love This Recipe:

• Healthy fatty acids from fresh salmon.
• No homemade pesto – perfect for busy weeknights!
• This juicy and tender salmon dish is an easy recipe that comes together in minutes.
• Nutrient-rich ingredients.
• Great for babies as young as 6 months old making it perfect for baby led weaning.
• Restaurant-quality dish at home.

Ingredients

Wild Caught Salmon

Pesto: I like Trader Joes Vegan Kale, Cashew and Basil

Black pepper

Grated parmesan cheese (optional)

Instructions

• Preheat oven to 375 degrees.
• Place salmon skin side down on baking dish laid with aluminum foil or parchment paper. Spray avocado oil or cooking spray on top.
• Season salmon with black pepper then smear a thick layer of pesto on the surface of the fish to cover the whole filet.
• Place in preheated oven to bake for 15 minutes.
• Remove baking sheet then use a fork to break off into smaller pieces. Salmon should be completely cooked at this point. If not, put back in oven for a few more minutes.

Tips and Tricks

Cooking time will depend on the thickness of the salmon fillet. The thicker the fillet, the longer it will need to bake. You can tell it’s finished when the fish is flaky and no longer milky inside.

Variations

Feel free to add lemon slices, parmesan cheese, pine nuts or lemon juice before you bake.

If you add parmesan watch closely so the cheese doesn’t burn. If it starts to burn, cover with aluminum foil for the last 5-7 minutes.

You can also make your own pesto, if you prefer homemade. 

Serving and Storing Suggestions

Serve with your favorite sides like my crunchy air fryer green bean fries or this creamy zucchini orzo.

Store leftover salmon in an airtight container in the fridge for up to three days.

Frequently Asked Questions

1. Do I remove the skin? Salmon skin is edible but my personal preference is to remove it after cooking. Place salmon skin side down and after it cooks, the baked fish will instantly release from the skin. You can also purchase skinless salmon fillets, if preferred. 
2. How do I choose the best wild salmon? Wild salmon should be dark pink. If you cannot find wild and have to purchase farmed (which I don’t recommend) it should be light pink. Never purchase salmon that is brown or grey.

Pesto Crust Salmon

Grab your favorite pesto sauce and fresh salmon filets because this pesto crusted salmon is on the menu! With only 2 main ingredients, this healthy salmon recipe is a ridiculously easy, nutritious and flavorful easy weeknight dinner. 

Print Pin

Course: Main Course

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Ingredients

• 1/2 lb. fresh wild caught salmon
• 1/4 tsp. black pepper
• 2 Tbsp. pesto
• avocado oil spray

Instructions

• Preheat oven to 375 degrees.
• Set salmon filet on baking sheet laid with parchment paper. Spray avocado oil on top.
• Season salmon with black pepper then smear pesto all over to cover the whole filet.
• Place in oven to bake for 15 minutes.
• Remove baking sheet then use a fork to break off into smaller pieces. Salmon should be completely cooked at this point. If not, put back in oven for a few more minutes.