This super easy pesto baked salmon is ready in under 30 minutes and is packed with flavor! A 5 minute dairy free paleo friendly pesto is baked with perfectly seasoned tender salmon fillet and cherry tomatoes. You’ll love the leftovers the next day too! Whole30 and keto friendly.
I made pesto baked chicken years ago and was inspired to make a version with salmon recently.
Little effort and BIG results is how I sum up this meal.
The pesto comes together quickly in a blender or food processor.
Then you simply season the salmon fillets and coat with pesto – then bake!
The entire thing is ready in about 25 minutes and you can enjoy is with any sides you like.
What You Need to Make this Pesto Baked Salmon
A simple pesto and fresh salmon make this recipe simple and so delicious!
Here’s everything you’ll need for this recipe:
Pesto:
- raw walnuts or pine nuts
- fresh garlic
- fresh basil leaves
- olive oil or avocado oil
- fresh lemon juice
- sea salt and freshly ground black pepper
- nutritional yeast, for flavor, optional
Salmon:
- 4 salmon fillet portions
- pesto (from above)
- cherry tomatoes
- Extra basil for garnish
How to Make Paleo Pesto Salmon
Preheat your oven to 425°F.
Combine walnuts or pine nuts, garlic, basil leaves, olive oil, lemon juice, salt and nutritional yeast in a blender or food processor.
Blend or process/pulse until a paste forms (it’s up to you how smooth).
Season the salmon fillets all over with sea salt and black pepper. Arrange it skin side down in a large baking dish.
Spread some of the pesto to cover the fillets, leaving some for after baking, then arrange the tomatoes around the salmon.
Bake in the preheated oven for 13-15 minutes or until the fish is cooked through and flakes with a fork.
Transfer salmon to a serving platter and serve with more pesto on top.
What To Serve with Pesto Baked Salmon
This salmon is so perfect with roasted potatoes or sweet potatoes.
If you want to keep it low in carbs, roasted veggies or sautéed cauliflower rice would be great.
When you’re short on time or want something lighter, a simple green salad with vinaigrette would be perfect.
I hope you’re ready for an easy and super tasty meal that’s sure to become a favorite!
Pesto Baked Salmon {Paleo, Whole30, Keto}
Pesto Baked Salmon {Paleo, Whole30}
Ingredients
Pesto:
- 1/2 cup raw walnuts or pine nuts, or a combination of nuts
- 3 cloves garlic
- 4 oz fresh basil leaves packed (you can sub in baby spinach or kale for half of this, 4 cups total)
- 1/2 cup olive oil or avocado oil
- 2 tablespoons fresh lemon juice
- 1/2 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
- 2 tablespoons nutritional yeast for flavor, optional
Salmon:
- 4 salmon fillet portions about 1 1/2 lbs
- 2/3 of the Pesto*
- 1 pint cherry tomatoes
- Extra basil for garnish
Instructions
-
Combine walnuts or pine nuts, garlic, basil leaves, olive oil, lemon juice, salt and nutritional yeast in a blender or food processor. Blend or process/pulse until a paste forms, I like mine not too smooth.
-
Preheat your oven to 425°F. Season the salmon fillets all over with sea salt and black pepper. Arrange it skin side down in a large baking dish.
-
Spread pesto evenly to cover the fillets, leaving some for after baking, then arrange the tomatoes around the salmon.
-
Bake in the preheated oven for 12-15 minutes until the fish is cooked through and flakes with a fork.
-
Transfer salmon to a serving platter and serve with remaining pesto sauce on top. Serve right away and enjoy!
Recipe Notes
*Save remaining pesto in a lidded container in the refrigerator for up to 3 days, or freeze in portions to keep longer.
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