Pesto Salmon

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You’ve probably stumbled upon this post because you need a quick meal that is tasty and impressive. Look no further; Pesto Salmon is super easy to cook and by adding pre-made pesto sauce, you’ll be sitting down to eat in no time! Of course, you can make your own pesto sauce, but store-bought pesto sauce can be just as impressive. If available, I like to get fresh-made pesto sauce from the local Farmer’s Market, but the grocery store or Amazon has some great jar pesto that will work as well. Just read the ingredients! Rule of thumb – if you don’t recognize the ingredients, it’s probably not a clean product; choose something else.

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Prep the Salmon

I usually buy salmon already cut into portions. My local grocery store or seafood market pretty much always has them available at the seafood counter. If your grocer does not have pre-portioned salmon displayed, they will usually be happy to cut a couple 5 or 6 oz pieces if you ask.

To cook the pesto salmon, I usually use the toaster oven. It is super easy to cook the salmon this way, and, as an added bonus, you’ll be more energy efficient and have way less mess. I also line the baking sheet with parchment paper, this will help to avoid scrubbing the cookie sheet later.

After lining the baking sheet, place the salmon on the sheet with the skin down and the pink side up. Smear 1 Tbsp. of pesto sauce on each salmon filet and pop it into the oven (or toaster oven). That’s it! Just cook the pesto salmon at 400º for about 15 minutes, depending on thickness.

How to tell if the Pesto Salmon is done

Because fish filets vary in thickness, I usually start checking the salmon for doneness after about 15 minutes in the oven. To be sure the pesto salmon is cooked thoroughly, first take a look at it. The salmon will change to a lighter color and the white fat layers will ooze out slightly and have an appearance similar to cooked egg whites.

Using a fork or a knife, cutting into the thickest part, cut into the salmon slightly to see what the inside looks like. I like it cooked to medium, so I will look for a cooked outside with a bit of darker, raw looking flesh on the inside. If you want the pesto salmon to be cooked more well-done, the inside should be light pink throughout. The more well-done, the easier the salmon will flake apart when pressed on with a fork or knife.

Also note, once the salmon comes out of the oven, it will continue to cook some. To avoid overcooking, take it out sooner rather than later.

Meal Prep

This Pesto Salmon recipe will serve two. If you’re prepping ahead, the salmon can be prepared and stored with the pesto sauce already smeared on. Take a note of the expiration date on the label (or ask when you purchase it) and cook it at least a day ahead of the expiration date.

Additionally, the veggies can be prepped ahead of time as well. Just chop them up and keep them in an airtight container for up to 4 days in the fridge. Also, while I’m chopping up all the veggies, I often will chop a double portion for an additional easy throw-together meal the following day. I make a great veggie pasta with pesto sauce that will only take a few minutes to throw together. Get the recipe here.

Without further ado, here is the recipe for Pesto Salmon:

Don’t forget to leave a photo & comment after you’ve made it! Enjoy!