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Pesto salmon on a serving platter with cherry tomatoes.
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Pesto Salmon (3 Ingredients + 15 Minutes)

This delicious Pesto Salmon is on your table in just 15 minutes. Smothered in a Greek yogurt and pesto blend, this baked salmon is perfect for busy weeknights. With minimal ingredients but tons of flavor, the final result is salmon fillets you can't resist.
Course Main Course
Cuisine North American
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 4
Calories 220kcal
Author Emmeline Kemperyd

Equipment

Ingredients

  • 1 lb salmon fillet a whole fillet or individual serving fillets, skin on or off
  • ½ cup Greek yogurt or crème fraîche or other cooking yogurt
  • 3 tablespoon pesto red or green; store bought or homemade
  • ¼ teaspoon salt or according to taste
  • ¼ teaspoon ground black pepper or according to taste

For serving

US Customary - Metric

Instructions

  • Preheat the oven to 390℉ (200℃).
  • Mix together Greek yogurt and pesto, then taste test and season if needed with salt and pepper.
    ½ cup Greek yogurt, 3 tablespoon pesto, ¼ teaspoon salt, ¼ teaspoon ground black pepper
  • Bring out an oven safe dish. Use a non-stick dish or grease it with olive oil.
    1 lb salmon fillet
  • Place the salmon fillets in the oven safe dish. If they have skin, place them skin-side down. Add the pesto and yogurt mixture on top, covering the salmon as much as possible.
  • Bake in the middle of the oven at 390℉ (200℃) for 10-12 minutes (individual fillets) or 18-20 minutes (whole fillet), or until done.
  • Serve as they are, or top with a little bit of extra pesto.

Video

Notes

 
Slice before you bake to save time. Even if you have a whole salmon fillet, you can slice it into individual fillets before baking. This will save cook time.
Don't overcook the salmon. Overcooking the salmon it will dry it out. To avoid this, follow the directions and cook the salmon until it reaches 145°F (63°C) on an instant read thermometer.
 

Storing, Freezing & Reheating

Like most fish, this pesto salmon recipe is best eaten straight away. However, leftovers can be stored as well.
Storing: Store it in the fridge in an airtight container for up to three days.
Freezing: I do not recommend freezing the salmon after cooking.
Reheating in the microwave: Reheat in 30-second increments.

Nutrition

Calories: 220kcal | Carbohydrates: 2g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 65mg | Sodium: 309mg | Potassium: 593mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 274IU | Calcium: 60mg | Iron: 1mg