Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.
- 4 (6-ounce) salmon fillets or a 1 1/2 pound fillet, wild caught if possible (or other white fish like tilapia or cod)
- Olive oil, for brushing
- 1/2 teaspoon kosher salt, plus more for brining
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons basil pesto (homemade preferable)
- 1 tablespoon toasted and chopped pine nuts
- A few grates of lemon zest, for garnish
- Preheat the oven to 325 degrees Fahrenheit.
- Brine the salmon (skip for tilapia or cod): While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
- Bake: Rub the bottom of a baking dish with olive oil. Pat each piece of fish dry and place it on the pan. Sprinkle the fish with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the fish for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center for salmon (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center), or fork tender for tilapia or cod.
- Serve: When the fish is done, spoon the pesto over the top. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)
- Category: Main Dish
- Method: Baked
- Cuisine: American
Keywords: Fish Recipes, Baked Fish