Vietnamese Rice Paper Pizza – Crispy, Cheesy, Addictive Street Food You Can Make in Minutes

on
0

Baked Pesto Salmon – Easy, Flavor-Packed, and Oven-Ready in 15 Minutes!

on

If you're looking for a flavorful and elegant meal that’s quick enough for a weeknight yet impressive enough for guests, this Baked Pesto Salmon is just the recipe. Juicy salmon fillets are topped with vibrant basil pesto and rich sun-dried tomatoes, then baked to perfection in under 15 minutes. Served with crisp steamed green beans and lemon chive rice, it’s a restaurant-quality meal you can make at home—no fuss, no fancy tools.

Pesto and salmon might sound like a trendy combo, but this dish brings together classic Mediterranean flavors in the easiest way possible. The herby richness of basil pesto pairs beautifully with the natural fattiness of the salmon, while the sun-dried tomatoes add a tangy, umami-packed bite. You don’t need hours in the kitchen to create something this delicious—this one-pan wonder is not only full of flavor but also rich in omega-3s and nutrients. It’s perfect for meal prep or a no-stress dinner party. And the best part? You can keep most of the ingredients on hand in your fridge or pantry. Leftovers (if any!) reheat beautifully and make an amazing lunch the next day.

Key Ingredients & Their Roles

• Salmon fillets → The star of the dish, rich and tender, providing healthy fats and a buttery texture.
• Basil pesto sauce → Adds herby, garlicky depth with a hint of nuttiness. Pesto brings everything together with a rich green punch of flavor.
• Sun-dried tomatoes → Chewy and tangy, they give an intense, slightly sweet tomato flavor that balances the richness of the salmon and pesto.
• Steamed green beans & lemon chive rice → Light, fresh sides that add texture and brightness, making the dish feel complete and refreshing.







Baked Pesto Salmon Recipe Details

Prep Time: 5 minutes | Cook Time: 12–15 minutes | Total Time: 20 minutes | Cuisine Type: Mediterranean-inspired | Calories: Approx. 420 kcal per serving | Serving Size: 4 servings


📝 Ingredients (Metric & Imperial)

  • 4 salmon fillets (about 150g / 5 oz each)
  • Salt and pepper, to taste
  • ⅓ cup (80ml) basil pesto sauce
  • ¼ cup (60ml) sun-dried tomatoes, chopped
  • Fresh basil leaves (optional, for garnish)
  • Steamed green beans, to serve
  • Lemon chive rice, to serve


👨‍🍳 Instructions

  1. Preheat your oven to 220°C (430°F).
  2. Line a baking dish or tray with baking paper or lightly grease it.
  3. Place the salmon fillets in the dish, skin side down if using skin-on.
  4. Season each fillet with a pinch of salt and black pepper.
  5. Spoon 1–2 tablespoons of pesto over each fillet, spreading it evenly.
  6. Sprinkle chopped sun-dried tomatoes on top.
  7. Bake uncovered for 12–15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
  8. Serve hot with microwave garlic butter green beans, lemon chive rice, and a few fresh basil leaves for garnish if desired.

Tips & Ingredient Substitutions

✔ No salmon? Try with barramundi, trout, or even boneless chicken thighs (increase baking time slightly).
✔ Vegan option: Use firm tofu slices instead of fish and a vegan pesto.
✔ Dairy-free pesto: Check labels or make your own using olive oil, basil, garlic, and pine nuts—no cheese needed!
✔ Flavor boost: Add a squeeze of lemon before serving for a fresh finish.
✔ Short on time? Use microwavable steamed green beans and precooked rice with chopped chives and lemon juice.

Frequently Asked Questions (FAQ Section)

Q: Can I make this ahead of time?
A: Yes! You can prep the salmon with pesto and tomatoes a few hours in advance and store it in the fridge. Bake when ready to serve.

Q: What can I use instead of sun-dried tomatoes?
A: Roasted red capsicum (bell pepper) or cherry tomatoes work great as substitutes.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or oven to avoid drying out the salmon.

Q: Can I freeze this?
A: Yes. Cooked salmon can be frozen for up to 1 month. Freeze without the green beans and rice for best texture when reheated.

Q: Do I have to use basil pesto?
A: Not at all! Try sundried tomato pesto or even chimichurri for a fun twist.

Wrap-Up 

There’s something so satisfying about a dish that looks this elegant but takes less than 20 minutes to make. Whether you're cooking for yourself or impressing guests, this Baked Pesto Salmon is a must-try. I’d love to hear how it turns out for you—share your version in the comments or tag me on Instagram!

What’s your favorite easy salmon recipe? Let me know below!
➡️ Looking for more quick dinner ideas? Try my Soy-Glazed Spam Pasta!

Keywords (키워드):

baked pesto salmon, easy salmon dinner, oven baked salmon recipe, healthy fish recipe, 15-minute salmon, salmon with pesto, how to bake salmon, Mediterranean salmon recipe

오븐구이 연어, 바질 페스토 연어, 간단한 연어요리, 연어 레시피, 오븐 연어, 건강한 연어 요리, 빠른 저녁 요리, 지중해 연어요리, 연어 바질 요리, 바질 연어 구이


 

Comments

Post a Comment