Here is a vibrant, fresh, and delicious end of summer dinner! I found this perfect for our busy back to school week. Even the non-salmon lovers in the family, love this combination of flavors. Seriously, is there anyone who isn’t a fan of pesto?
For this recipe you can certainly make your own pesto, which I have done plenty, but if you need something quick and delicious, I recommend buying a good quality, fresh version of the product. I like to pick one out of the refrigerated section (vs. jarred) at the store with the most brilliant green basil color.
I served this main dish with cooked rice and quinoa mixed. After cooking the grain I stirred in more prepared pesto. So tasty! Check out the nutrition (below) in this salmon dish! It’s a great source of your necessary B vitamins.
- Salmon fillet 6 oz., skin-on (you can do individual portions or whole fillet)
- Olive oil
- 1/4 cup prepared pesto
- Salt and pepper
- Lemon cut into wedges
- Preheat oven to 400′. Line a baking sheet or baking dish with parchment paper (for easy clean up). Alternatively, you can drizzle olive oil in the pan so it doesn’t stick.
- Place salmon on parchment and sprinkle with salt and pepper. Then spread pesto over the top. Bake until salmon is just cooked through, but not overcooked. For my 2 pound whole fillet, I bake about 20 minutes. You want the fish to flake, but not too dry.