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