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Easy Pesto Salmon

Pesto salmon
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5 from 2 reviews

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.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets or a large 1 1/2 pound fillet, wild caught if possible
  • 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

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Brine the salmon: 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).
  3. Bake*: Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon 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 (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.
  4. Serve: When the salmon is done, spoon the pesto over the salmon. 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.)

Notes

*You can also pan sear or broiled the salmon to make a quicker recipe. Go to Pan Seared Salmon or Broiled Salmon.

Find it online: https://www.acouplecooks.com/pesto-salmon/