This pesto salmon recipe has garlic, crunchy nuts, and juicy fresh tomatoes. This combination goes so well together that a flavorful meal is guaranteed.
Salmon’s taste is rich, and it goes well with fresh chard pesto; plus, it’s a smart way to sneak more vegetables into your meal.
Pesto salmon is a perfect recipe for using seasonal produce like chard and tomatoes.
This dish is cooked in one skillet! Fewer dirty dishes to clean for after dinner.
This dish is naturally low-carb and gluten-free.
Ingredients You Will Need
Ingredient Notes
Salmon. I like to get wild-caught salmon from local Costco or Trader Joe’s.
Chard. Chard leaves are the base of the pesto; they have a mild, pleasant bitterness. You can use alternative greens If you need to substitute Swiss chard.
Grape Tomatoes. Fresh grape tomatoes add a juicy, meaty pop of freshness to cut through the fattiness of salmon.
Olive oil. Using quality olive oil for the pesto adds a fruity note and gives it a spreadable texture.
Pecans. You will need raw and unsalted pecans for this recipe.
Garlic. Fresh garlic adds a nice bite and cuts through the rich salmon flavor.
How to Make Salmon Pesto
Step 1
Gather the ingredients—Preheat the oven to 350F degrees.
Step 2
Make the pesto – Wash and dry chard, remove stems. In a food processor, place chard, nuts, olive oil, garlic, and pulse for 2 minutes till combined and it looks like pesto-sauce texture.
Step 3
Prep the salmon. Wash, pat dry, and using kitchen shears, slice salmon into four fillets.
Step 4
Fry the salmon—heat a cast-iron skillet on medium-high heat. Add olive oil, arrange fillet, and fry for 3 minutes on each side.
Step 5
Bake. Once each side is slightly browned, add pesto sauce on top of each fillet. Place in the preheated oven and bake for 15 minutes on a middle rack.
Step 6
Serve. Slice tomatoes and add to the pan on top of the salmon before serving.
Tips for making Salmon with Pesto
For moist salmon, ensure the salmon is cooked through but not overcooked; a food thermometer should read 145 degrees Fahrenheit in the thickest part of the salmon filets. If you don’t have a thermometer, the thickest part of the salmon filets should flake easily with the fork.
Frying the salmon first ensures crispy skin and helps the fillet hold together better when fully cooked through.
If you find the fishiness of salmon off-putting, squeeze some fresh lemon juice over it to mellow the flavor.
Don’t throw away the stacks of the chard after you strip the leaves! You can cook them as a side dish or add them to another recipe.
For more Italian flair, sprinkle some grated parmesan over the salmon before serving.
To make this a whole meal, serve with a salad for a light side or cooked rice to soak up all those delicious juices.
If you are pressed for time, try using store-bought pesto.
Don’t have chard? This pesto also works with spinach or basil.
Use walnuts or more traditional pine nuts if you are not a fan of pecans.
Cool Down: Allow the leftover salmon pesto to cool down to room temperature if it’s not already. Do not leave it out at room temperature for more than 2 hours to avoid bacterial growth.
Airtight Container: Place the salmon pesto in an airtight container. Glass, plastic, or food-safe containers with well-fitting lids work well. Ensure the container is clean and dry before placing the salmon inside.
Press Plastic Wrap: If you don’t have an airtight container, you can also cover the salmon pesto with plastic wrap, making sure it’s in direct contact with the surface of the pesto to minimize exposure to air.
Refrigerate: Place the airtight container or wrapped salmon pesto in the refrigerator. Store it in the coldest part of the fridge, which is usually around 32°F (0°C) to 40°F (4°C).
Label and Date: Consider labeling the container with the date you stored it to keep track of freshness. Salmon pesto can typically be stored in the refrigerator for up to 3-4 days.
Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below. Check our recipe index, If you are looking for more simple recipes.
Pesto salmon recipe made with garlic, crunchy nuts, and juicy fresh tomatoes. This combination goes so well together that the flavorful meal is guaranteed.
Gather the ingredients—Preheat the oven at 350F degrees.
Make the pesto. Wash and dry chard, remove stems. In a food processor, place chard, nuts, olive oil, garlic, and pulse for 2 minutes until combined and it looks like pesto-sauce texture.
Prep the salmon. Wash, pat dry, and using kitchen shears slice salmon into four fillets.
Fry the salmon. Heat cast-iron skillet on medium-high heat. Add olive oil, arrange fillet, and fry for 3 minutes on each side.
Bake. Once each side is slightly browned, add pesto sauce on top of each fillet. Place in the preheated oven and bake for 15 minutes on a middle rack.
Serve. Slice tomatoes, add to the pan on top of the salmon before serving.
Notes
Don’t overcook the fish. To check if salmon is cooked, use a food thermometer. The internal temperature of the cooked salmon should be 145F degrees. If checking with a fork, the salmon should flake easily in the thickest part.If possible, choose wild-caught salmon.Fry salmon first. It will help to keep the sturdy texture and make salmon skin more flavorful.Use quality olive oil.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!
