Oven Baked Salmon with Pesto Recipe

Name: Oven Baked Salmon with Pesto Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 salmon filets; 2 tbsp pesto basil; 1/2 tsp paprika; 1/2 tsp garlic powder; 1/4 tsp salt; 1/2 tsp pepper; cooking oil

This salmon with pesto basil recipe is the perfect option for a quick easy dinner, that doesn’t sacrifice any deliciousness! It takes less than 5 minutes to prep and just 10 minutes to cook. Making it the PERFECT option for those hectic weeknights.

Total Servings: 2

Total Cost: $23.96

Cost Per Serving: $11.98

2 salmon filets ($9.86)
2 tbsp pesto basil ($3.64)
1/2 tsp paprika ($1.12)
1/2 tsp garlic powder ($1.12)
1/4 tsp salt ($0.67)
1/2 pepper ($3.12)
8.8 jasmine rice ($2.18)
Cooking spray ($2.52)

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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made for this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com we can update this post.

FAQs About This Recipe

How do I know when the salmon is cooked?

The easiest way to know when the salmon is cooked is to use a meat thermometer. Once the internal temperature reaches 145°F, it’s safe to eat. Always use the meat thermometer on the largest piece of salmon, as cooking times may vary, and larger pieces can take longer to cook. If the pieces of salmon are drastically different in size, it’s okay to remove smaller pieces as they are cooked and allowing the larger pieces to stay in the oven longer and fully cook.

How do I store leftovers or use this recipe for meal prep?

You can store this recipe in the refrigerator for up to five days, when you store it in an airtight container. Simply reheat it in the microwave, for 30 seconds to one minute. In my microwave, I typically reheat it on power level 8, but your microwave may vary a bit. I wouldn’t recommend freezing this recipe.

What pairs well with pesto salmon?

My go-to side for this recipe is rice as I often use this for meal prep, and rice and fish are nice and easy to reheat. (And if you’ve read any of my recent recipes, you probably know that I like to top my rice with Melinda’s Sriracha Ranch sauce). Another good option is to serve this recipe with a fresh salad. Lastly, I would recommend roasted asparagus as a great side for pesto salmon.

Can I cook this recipe on the grill?

Yes, you can cook this salmon recipe on the grill. However, I would change a few things if I were cooking it on the grill. First, I would try to use a larger, whole piece of salmon (if possible) instead of smaller, individual fillets. Second, I would avoid cooking the salmon directly on the grill grates. I’d recommend using a baking sheet that’s been oiled or sprayed with cooking spray. Other than that, the recipe remains the same!

What kind of salmon do you buy?

Where I live, the only place to get salmon this time of year is Walmart. My Walmart typically only carries one type of salmon, which is a prepackaged pair of two filets that are already sliced. That makes it a very easy meal to cook, although I wish there was a local place where I lived that carried fresher meats. As a side note, if you live near a different grocery store or butcher that sells larger pieces of salmon, I recommend slicing them into individual pieces before cooking.

Tips to Make This Recipe Perfect

Don’t skip the seasoning: I find the combination of paprika, garlic powder, salt, pepper and pesto basil to be the perfect combination of seasoning to add extra flavor to the salmon. Don’t skip out on using any of these ingredients!

Use a generous amount of pesto basil: I use about 1 tbsp of pesto basil per filet, but this is not an exact science. As the filets will likely be cut to different sizes, be sure to use the amount of pesto basil that makes sense for each slice, whether it be more or less than 1 tbsp.

Don’t overcook the fish: Years ago, my wife got food poisoning eating shrimp at a restaurant (thanks, Logan’s Roadhouse). Now, she swears all seafood is undercooked. If you have a meat thermometer, trust it and pull this salmon out once it reaches 145°F. Overcooked seafood is the worst!