Pesto Baked Salmon
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This Pesto Baked Salmon recipe is a real treat! In this dish, savory basil pesto pairs perfectly with rich salmon fillets and creamy roasted new potatoes.
Salmon is absolutely one of our favorites here at Sizzlefish. We pride ourselves on providing you with the highest quality fillets on the market. Our salmon varieties offer the highest levels of omega-3 fatty acids and are packed with protein! The omega-3s found in salmon help reduce the risk of heart disease, while promoting a range of benefits from better brain function to healthy joints and skin. Salmon's high protein levels help boost metabolism and increase muscle mass. It is a great source of selenium, which can help fight heart disease, cancer, mental decline, and fight thyroid disease. This is all to say that making our salmon a part of your diet is a boost to your health!
This recipe for Pesto Baked Salmon will surely become one of your new go to recipes. Not only for the sake of simplicity, but the flavor combination is amazing! You can really make this recipe as simple or as in depth as you wish to. We opted to use a ready made basil pesto, but making your own or even using a sun-dried tomato pesto would be incredibly delicious. This is also one of those meals that could be a good family style casual meal, but it is also a great recipe for a dinner party since there is very little hands on time required to prepare it. The potatoes take up a bulk of the time so you could simplify this with a side of fresh roasted asparagus if you want to cut the cooking in half. Whatever you decide to do, make sure you make the pesto salmon, we promise, you will not be disappointed.
4 Sizzlefish Salmon Fillets
2 lb Red New Potatoes, cut into quarters
2 Garlic Cloves, sliced
2 TBSP Olive Oil
8 oz Cherry Tomatoes
4 TBSP Pesto
Juice of 1 Lemon
Preheat oven to 400 ˚F. Line a large sheet pan with parchment paper.
Place the cut potatoes in a large bowl. Add the sliced garlic cloves and olive oil to the potatoes. Toss to evenly coat.
Pour the potatoes on the parchment lined sheet pan and spread out evenly over the pan. Place in the preheated oven and roast for 30 minutes. Place the pan back in the oven for 10 minutes.
After the potatoes have baked for 40 minutes, remove the pan from the oven and make room between the potatoes for the salmon fillets.
Add the salmon to the pan and evenly coat the fillets with 1 tablespoon pesto. Sprinkle the cherry tomatoes around the pan and place in the oven. Roast for an additional 20 -25 minutes or until the salmon reaches an internal temperature of 145 ˚F and the potatoes are cooked through.
Remove the pan from the oven and evenly pour the lemon juice over the potatoes and salmon.