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.

Serves 2


  • 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


  1. 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.
  2. 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.