Whenever I need a dinner that takes minimal time and even less brainpower, this Pistachio Pesto Salmon is one of the first recipes I reach for. Don’t let the homemade pistachio pesto intimidate you—it comes together in seconds in a food processor, and the fresh, nutty flavor is absolutely worth the extra couple of minutes. From there, everything goes onto one sheet pan, and the oven takes care of the rest.
That said, I’m never going to shame anyone for taking a shortcut. If you have a favorite store-bought pesto, use it! Just make sure it’s a good one. My go-to brands are Kirkland, Rana, and Gotham Greens, all of which work great in this recipe.
Why You’ll Love This Recipe:
- Everything cooks on one sheet pan for easy cleanup.
- The pistachio pesto comes together in minutes with just a handful of ingredients.
- It’s a balanced dinner with protein, veggies, and potatoes all in one meal.
- Homemade or store-bought pesto both work beautifully, so you can choose based on your schedule.
Ingredients
- Salmon: Center-cut fillets cook the most evenly, but individual portions work too, just be sure to adjust cook time depending on the thickness.
- Pistachios: Roasted, unsalted are ideal. Walnuts or almonds can be substituted.
- Parmesan: Freshly grated melts into the pesto much better than pre-shredded.
- Vegetables: I usually use asparagus or green beans with this, but broccoli, Brussels sprouts, zucchini, or a simple side salad all pair well.
Tips & Tricks
- Cook the salmon just until cooked through. It can go from perfect to overcooked in 30 seconds, so use your intuition depending on the thickness of the salmon. It’s done when it flakes easily with a fork and reaches 125–130°F for medium.
- Blending the garlic with lemon juice and salt before adding the rest of the ingredients mellows out the raw garlic flavor and helps grind it down to smaller pieces.
- If your pesto seems thick, thin it with a splash of olive oil or a squeeze of lemon juice before spreading it over the salmon.
Serving Suggestions
This salmon is incredibly versatile and pairs well with just about any side.
- If you’d like to turn it into a one-pan meal, add halved baby potatoes or fingerling potatoes to the sheet pan and roast them for 15–20 minutes to give them a head start before adding the salmon and your favorite vegetables. Asparagus, broccoli, green beans, and Brussels sprouts all work especially well.
- For something a little heartier, I love serving this with my Pilaf Recipe or bone broth jasmine rice.
- You’ll likely have a little extra pistachio pesto left over, and trust me—you won’t want it to go to waste. Here are a few of my favorite ways to use it:
- Stir 1–2 tablespoons into ranch for an herby dressing to toss with baby gem lettuce.
- Toss it with tortellini, cherry tomatoes, and mozzarella pearls for an easy pasta salad.
- Spread it on sandwiches or wraps.
- Spoon it over grilled chicken, shrimp, or steak.
- Swirl it into scrambled eggs or an omelet.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a 300°F oven or in the microwave at 50% power to keep the salmon from drying out.
- Leftover salmon is also delicious cold, flaked over salads or grain bowls.
More Salmon Recipes
Love salmon? Here are a few more of my favorite salmon recipes that are easy perfect for weeknights.
Pistachio Pesto Salmon
- Total Time: 20
- Yield: 4
Description
This Pistachio Pesto Salmon is an easy sheet pan dinner that’s fresh, flavorful, and perfect for busy weeknights.
Ingredients
For the Pistachio Pesto:
- 1 large garlic clove
- Juice of 1 lemon
- ¼ cup shelled roasted pistachios
- 2 cups packed fresh basil
- ⅓ cup olive oil
- ¼ cup freshly grated Parmesan
- Salt and pepper, to taste
For the Salmon:
- 4 (5–6 oz) salmon fillets
- 2–4 tbsp pistachio pesto
- Salt and pepper
- Olive oil, for brushing the pan (optional)
- Lemon wedges, for serving
Instructions
For the Pistachio Pesto Salmon:
- Preheat the oven to 400°F. Line a sheet pan with parchment paper or lightly grease it.
- Add the garlic, lemon juice, pistachios, basil, Parmesan, olive oil, salt, and pepper to a food processor. Blend until mostly smooth, scraping down the sides as needed. Adjust seasoning to taste.
- Pat the salmon dry and season lightly with salt and pepper.
- Spoon or spread about ½–1 tablespoon of pesto over each salmon fillet.
- Bake for 8–10 minutes, or until the salmon flakes easily with a fork. For the most accurate results, cook until the thickest part reaches 125–130°F for medium or 140–145°F if you prefer it more well done.
- Serve with lemon wedges and your favorite sides. Refrigerate any leftover pesto for up to 5 days.
Notes
- This recipe makes more pesto than you’ll need, but the leftovers work great on pasta, sandwiches, grain bowls, roasted vegetables, or mixed into ranch dressing.
- Store-bought pesto works great if you’re short on time.
- If cooking potatoes or other heartier vegetables on the same sheet pan, give them a 15–20 minute head start before adding the salmon.
- Prep Time: 10
- Cook Time: 10
FAQs
- Can I use store-bought pesto?
Absolutely! Any high-quality basil pesto will work. I especially like Kirkland, Rana, and Gotham Greens. - Can I use another nut instead of pistachios?
Yes. Walnuts, almonds, or pine nuts all make great substitutes. - What vegetables can I use instead?
Broccoli, asparagus, green beans, zucchini, Brussels sprouts, or bell peppers all roast well alongside the salmon. - Can I make the pesto ahead of time?
Yes! The pesto can be made up to 3 days in advance and stored in the refrigerator with a thin layer of olive oil on top to help prevent browning. - Can I use frozen salmon?
Yes, just thaw it completely and pat it very dry before adding the pesto.
