This baked Pesto Salmon recipe is an easy weeknight meal that is nutritious, bursting with flavour and easy to adapt. Flaky salmon fillets topped with an incredible red pesto (although any pesto works) and served with crispy potatoes, asparagus and broccoli.
We are always looking for new ways to eat salmon, and to use up leftover pesto, so this is the perfect combination. A light and fresh dish, that feels comforting at the same time.
Just a few ingredients, easy to adapt and you have yourself a protein packed meal with plenty of flavour.
Why you will love it
- Light and fresh
- An easy way to get more salmon in your diet
- A good way to use up pesto
- A meal in one pan
- Easy to adapt
- Salmon - We used boneless, skin on salmon.
- Pesto - We have used a red pepper and tomato pesto, however you can use any pesto. Green or red will both work, although they do both have very different flavours. See below for some pesto options.
- Potatoes - Baby potatoes work best for this, and halved. They are par-boiled to ensure that they are fully cooked after roasting.
- Broccoli - We went with tenderstem broccoli, although you could just chop off the florets of a broccoli head.
- Asparagus - Snap the woody ends off the asparagus. If you give them a gentle bend, you should see the point where they naturally break.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Par boil the potatoes for 7 minutes. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6
Two: Put the potatoes on a large baking tray and drizzle with the oil and sprinkle with salt and pepper. Mix well and put in the oven for 20 minutes.
Three: Take the baking tray out of the oven and add the broccoli and asparagus to the tray, squeeze the lemon over the vegetables and mix it in to the oil.
Four: Make 2 spaces in the vegetables for the salmon and then top them with the pesto. Put the baking tray back in the oven for 20 minutes, until the salmon and vegetables are cooked through.
Health benefits of salmon
- It is one of the best sources of long chain omega-3 fatty acids, which have been proven to reduce inflammation and lower blood pressure. Children who regularly consume foods rich in Omega-3 have been shown in studies to have increased concentration levels and improved learning abilities.
- Salmon is an excellent source of high quality protein - a 100g (3.5oz) portion contains 25g of protein.
- Contains high amounts of B vitamins. These are good for repairing DNA and reducing the causes that can lead to heart disease. B vitamins also help maintain optimal brain and nervous system functioning.
- Scientists are investigating the role fish consumption may have in protecting people from some cancers, Alzheimer’s disease, depression, asthma, diabetes, macular degeneration, high blood pressure and multiple sclerosis.
- Contains antioxidants.
There are many healthy benefits of salmon, making it a great fish to include in your diet.
The great thing about any recipe that uses pesto, is that there are so many different types out there. You could stick with a basic basil pesto, or go with something like a red pepper and tomato pesto like we have. It really intensifies the flavour of the whole dish.
Use a good quality store bought pesto if you want to save time (as this is intended to be a fuss-free weeknight meal), or go the extra mile and make your own pesto. Why not try our Mixed Herb Pesto, which is a great way to use up lots of leftover herbs, or our Carrot Top Pesto?
What to serve it with
This really is a meal all in one. We have cooked the salmon and vegetables together in one pan. However, if you are looking for a more filling meal, or you are serving this up to guests and want some more sides, then we have some options for you:
- Slow Cooker Green Beans
- Balsamic and Garlic Roasted Cauliflower
- Roasted Garlic and Herb Mushrooms
- Spanish Olives
You could also keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette.
You know what goes really well with everything? Garlic bread! Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes. Make it next level garlic bread by adding cheese.
This salmon takes about 20 minutes to cook in the oven, however, salmon should reach 145°F/63°C. For a more visual cue, you want to look out for the salmon flesh to be a little opaque and a knife should easily slide through it.
If you have leftovers of this, you can store it in an air tight container (the fish and the vegetables) in the fridge for up to 2 days. We then flake up the salmon and serve it on a salad with the vegetables.
Yes, if salmon isn't your thing or another fish is on offer, then by all means switch it up. This recipe also works well on tuna steak, haddock and cod.
More salmon recipes
Baked Pesto Salmon
- 450 g (1 lb) Baby potatoes - halved
- 130 g (4.5 oz) Asparagus spears
- 240 g (8.5 oz) Salmon fillet - (about 120g per fillet)
- 1 Lemon - juice only
- 100 g (3.5 oz) Tenderstem broccoli
- 1 pinch Sea salt and black pepper
- 6 teaspoon Pesto
- 1 tablespoon Olive oil
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Par boil 450 g Baby potatoes for 7 minutes.
- Put the potatoes on a large baking tray and drizzle with 1 tablespoon Olive oil and sprinkle with 1 pinch Sea salt and black pepper. Mix well and put into the oven for 20 minutes.
- Take the baking tray out of the oven and add 100 g Tenderstem broccoli and 130 g Asparagus spears to the tray, squeeze 1 Lemon over the vegetables and mix it into the oil.
- Make 2 spaces in the vegetables for 240 g Salmon fillet and then top the salmon with 6 teaspoon Pesto. Put the baking tray back in the oven for 20 minutes, until the salmon and vegetables are cooked through.
- Take this pesto salmon to the next level by sprinkling some parmesan on top before it goes in the oven.
- This recipe can easily be doubled or tripled, depending on how many people you are serving.
- Make sure you use a large baking tray that is big enough for everything to have plenty of room, as this will help the vegetables to crisp up.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.