Pesto Salmon Air Fryer or Oven
If you’re like me and need quick meals to whip up on busy weeknights, you must try this 3-ingredient pesto salmon recipe! In fact, recipes that use just a few ingredients are the reason I created my latest cookbook, Skinnytaste Simple. Pair it with a vegetable and a salad, and you’ll have a healthy dinner on the table in no time. More salmon recipes you will love are these Air Fryer Salmon Bites, Baked Salmon and Asian-Glazed Air Fryer Salmon.
Pesto Salmon Ingredients
Salmon: You’ll need two fillets with the skin on. I prefer wild-caught salmon. If you use frozen salmon, thaw it the night before in the refrigerator. Pesto: Buy pesto from the supermarket or make your own using my basil pesto recipe. Parmesan: Top each fillet with shredded parmesan cheese.
How to Make Pesto Salmon
What to Serve with Pesto Salmon
This easy pesto salmon would be great with so many different side dishes. Below are some ideas:
Vegetables: Roasted Mushrooms, Roasted Broccoli, Broccolini, Cauliflower Rice Starches: Rice, Quinoa, Orzo, Roasted Baby Potatoes Salads: A big green salad, tomato salad or house salad
Storage
Leftover salmon will keep for up to 3 days in the refrigerator and can be reheated in the microwave, air fryer, or oven.
More Salmon Recipes You’ll Love
Chili-Lime Air Fryer Salmon Slow Roasted Salmon Blackened Grilled Salmon Skewers Baked Salmon Air Fryer Salmon Patties
title: “Pesto Salmon” ShowToc: true date: “2024-10-11” author: “Donna Shults”
I think salmon is my favorite fish. It’s really simple to make and it’s a great fish to season. If you love salmon like me, you’ve got to try this Salmon Piccata, this sweet and savory Asian Glazed Salmon, or this amazing Garlic Brown Sugar Glazed Salmon.
Recipe for Salmon with Pesto
Once you try this pesto salmon, you are going to be hooked! I like to use a fresh basil pesto, but there are so many great options at the grocery store too. Salmon is a great fish to try if you are making fish for the first time. The key is to not overcook it! You want the internal temperature to be 135 degrees. It also matters what fillet you choose. There are tips for choosing the best salmon fillet piece in my tips box. I think that pesto and salmon were made for each other! I love pesto on so many things, like this pesto alfredo chicken casserole and this easy baked pesto chicken. It turns out, I think pesto is my favorite on salmon. It adds such a bright and fresh flavor to the fish, as well as adds moisture. It’s the perfect ingredient!
Ingredients
These six ingredients come together to make the juiciest and most delicious pesto salmon you’ll ever have! It’s so simple to make and loaded with flavor. All of my kids loved this dish, which is saying something! It’s not fishy at all, and it’s so tender. It just flakes with your fork! It’s actually perfect on top of salads, with rice, or cauliflower rice to keep it lower in carbohydrates! You can find measurements below in the recipe card.
Olive Oil: I like to cook my fish in olive oil because it has a great flavor and won’t brown like butter.Salmon Fillet: The key to choosing the best salmon filet is included in the tip box below.Cherry Tomatoes: Cherry tomatoes are really sweet and have acid that helps keep the salmon tender and juicy.Kosher Salt: High quality salt will taste better and make a difference in the dish!Freshly Ground Black Pepper: I like to grind some fresh pepper over the top for a little extra spice.Basil Pesto: This is the key to your pesto salmon! You can make it yourself at home, it’s super simple! Or there are lots of great fresh options at the store too.
Pesto Salmon Recipe
There is nothing tricky about this pesto salmon recipe! It is really easy to cook a perfectly juicy and tender baked salmon fillet with just a few tips. I like to sear the salmon in a skillet and then finish it off in the oven. That way the salmon skin is nice and crispy, but the fillet doesn’t get over done.
How to Pick the Right Fillet: Poke it! Sounds weird, but you can actually tell a lot about the quality of the fillet by feeling it. It should be firm and the flesh should spring back. It should not smell at all, and it should have a nice bright pink-orange color. If it is a pale pink, it is not as fresh.Seasoning Your Salmon: The pesto really does most of this for you! It’s the perfect marinade and seasoning all in one. Don’t underestimate how much flavor the tomatoes add either! They are super great at infusing the dish with juicy sweet flavor. Other than those ingredients, all you really need is a little salt and pepper. You could squeeze some fresh lemon juice to finish it off, and then add a little lemon zest to the pesto!What Pan to Use: You could use whatever pan you have on hand. A lot of the time I will choose a cast iron skillet because they heat up really evenly and hold heat really well. You can use a non-stick pan if that’s what you are used to cooking with!
In the Refrigerator: You can store your leftovers in an airtight container for up to two days in the refrigerator.To Reheat: I like to wrap my salmon in parchment paper with butter inside and put it on a pan in an oven preheated to 175 degrees and reheat it as slowly as you can! I know it sounds like a lot of extra work but it will taste exactly like the day you made it.
Lemon Garlic Parmesan Shrimp Pasta
25 mins
Amazing Creamy Tuscan Garlic Scallops
25 mins
The Best Lobster Tail Recipe Ever!
20 mins
The Easiest Crab Cakes
15 mins
