Salmon and pesto—it’s like a culinary love story. This quick and easy creamy pesto salmon recipe is my go-to when I’m craving something indulgent yet surprisingly simple. The creamy, herbal goodness wraps around the tender fish like a cozy blanket on a crisp autumn day, and I swear it tastes even better if you eat it while rewatching old episodes of your favorite sitcom.
Steps
- Begin by preheating your oven to 300°F (150°C) and lining a baking sheet with aluminum foil.
- Pour a tablespoon of olive oil over the foil-lined baking sheet and sprinkle half a teaspoon of salt evenly over the oil.
- Place the skinless salmon filets on the baking sheet and season them with the remaining salt.
- Spread a tablespoon of pesto over each salmon filet, ensuring they are well-coated.
- Bake the salmon in the oven for 15-20 minutes, adjusting the time based on the thickness of the filets, until the salmon is cooked through.
Ingredients
- 4 skinless salmon fillets (each 4-6 ounces)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 tablespoons pesto
Nutritional Values
Calories: 1000kcal | Protein: 92g | Carbohydrates: 4g | Fat: 68g | Sugars: 4g | Sodium: 1924mg
FAQ
- How can I tell if my salmon is fully cooked?
- The most reliable method is to use a meat thermometer. Salmon is done when the thickest part reaches at least 145°F according to the USDA guidelines. Alternatively, look for the fish to be opaque and easily flake with a fork.
- Is it necessary to cover salmon with foil when baking?
- It’s not required to cover salmon while baking. Cooking it uncovered allows it to cook quickly, even at a lower temperature. Just keep an eye on the temperature with a meat thermometer to ensure it doesn’t overcook.
- What are some tips for keeping salmon moist during cooking?
- Avoid overcooking to ensure salmon stays moist and juicy, regardless of the cooking method. If you’re concerned, cooking salmon in parchment paper can help trap steam and keep it tender.
- How can I remove the skin from salmon if I can’t find skinless fillets?
- Use a sharp knife to separate the skin from the flesh by placing the salmon skin-side down on a cutting board. Hold the skin with one hand while carefully slicing it away from the meat with the other hand.
- Can I use frozen salmon for this recipe?
- Yes, frozen salmon works well for this recipe. Just ensure it’s thawed properly before cooking, and both fresh and frozen salmon can yield excellent results.
Tips
- Opt for skinless, wild-caught salmon for this recipe, as it provides a more tender texture and doesn’t become soggy during baking.
- Use a meat thermometer to ensure your salmon is cooked to perfection. Aim for an internal temperature of around 135°F, as it will continue to cook while resting.
- Pre-make or store pesto for convenience. Homemade pesto can be refrigerated for up to 1 week or frozen in ice cube trays for up to 6 months.
- Reheat leftover salmon gently by covering it with foil and warming it at 275°F for 10-15 minutes to maintain its moisture.
Equipment
- Meat Thermometer – A reliable tool for checking the internal temperature of the salmon to ensure it is cooked perfectly.
- Thermapen – Specifically mentioned as a quick and reliable thermometer option, which might be worth considering if you need a high-quality thermometer.
