Best Baked Pesto Salmon Recipes

PESTO-RUBBED BAKED SALMON WITH SMASHED CUCUMBER AND GREEN APPLE SALAD

Steps:

• For the salmon: Preheat the oven to 300 degrees F.
• Brush a baking dish with a thin coat of softened butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets upright (flat-side down) on the baking dish, brush a little soft butter over each fillet and sprinkle them with salt and pepper.
• In a small bowl, whisk the pesto, mustard and lemon juice together and season it with salt and pepper. Spoon the mixture evenly over the salmon, covering the top surface only. Bake until the desired doneness, about 14 minutes for medium rare for 1 1/2-inch-thick fillets (cook longer for thicker pieces).
• For the salad: Meanwhile, put the cucumber into a clean towel on a cutting board and smash it with the heel of your hand. Unwrap the cucumber and slice it crosswise into 1/2-inch pieces; transfer them to a mixing bowl and sprinkle a little salt over them. Add the dates and apples and stir to mix. Add the pine nuts, olive oil, mint and lemon juice; season with salt and pepper, and toss until evenly combined.
• Serve the salmon fillets on warm plates with the salad on the side.

BAKED PESTO SALMON

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine Fat-free mayo and pesto. Mix well.
• Place salmon in a small casserole dish. Cover with pesto mixture.
• Bake uncovered for 30-40 minutes or until fish is flaky.

FOIL-BAKED SALMON WITH BASIL PESTO AND TOMATOES

Steps:

• Preheat oven to 450. Place a baking sheet in oven to heat while you prep the salmon.
• Tear two pieces of foil (big enough to wrap salmon with some overlapping).
• Place foil pieces one on top of the other.
• Put about 2 teaspoons olive oil in center of top piece of foil and lay salmon on top of oil.
• Spread each piece of salmon with about 2 teaspoons basil pesto.
• Arrange sliced tomatoes over pesto so they cover the top of the salmon.
• Wrap salmon securely in foil, doubling over the seam and ends several times.
• Place salmon packet on heated baking sheet and cook 15 minutes.
• Remove from oven after 15 minutes and let sit 2 to 3 minutes.
• Then open carefully and serve immediately, while salmon and tomatoes are hot.

OVEN-BAKED SMOKED SALMON, PEPPER & PESTO TORTILLA

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 22cm tart or flan case with a sheet of baking parchment, pushing it into the sides and leaving a 1cm overhang over the top - this is easiest if you scrunch up the parchment first to make it more pliable (don't worry about it looking too neat). Grease the parchment with a little oil.
• Beat the eggs in a bowl with some seasoning, add the potatoes, smoked salmon and peppers, stir together, then pour into the lined tart case. Spoon blobs of the pesto over the top. Bake the tortilla for 30 mins until just set and starting to brown. Cool for 5 mins before cutting into wedges, or leave to cool completely and serve cold with salad.

BAKED PESTO SALMON

Steps:

• Heat oven to 400ºF.
• Place vegetables on large sheet of heavy-duty foil; drizzle with 1/4 cup dressing.
• Top with fish; spread with pesto. Drizzle with remaining dressing. Fold foil to make packet.
• Bake 25 min. or until fish flakes easily with fork.