Easy Spring Baking Salmon Recipe with Zesty Pesto Glaze for Perfect Dinner
A simple, quick, and flavorful baked salmon recipe featuring a bright and zesty pesto glaze that keeps the fish moist and tender. Perfect for spring dinners and impressing guests with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets, skin-on, about 6 ounces (170 grams) each
- 1 cup fresh basil leaves, tightly packed (about 25 grams), washed and dried
- ½ cup fresh parsley, chopped (about 15 grams)
- ¼ cup pine nuts (30 grams), toasted lightly
- 2 large garlic cloves, peeled
- ⅓ cup grated Parmesan cheese (about 30 grams)
- ⅓ cup extra virgin olive oil (80 ml)
- Zest of one medium lemon
- Salt and black pepper to taste (start with ½ teaspoon salt and a few cracks of pepper)
- Optional: pinch of red pepper flakes or a spoonful of Greek yogurt mixed into the pesto
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the pesto glaze by combining basil, parsley, toasted pine nuts, garlic, Parmesan, lemon zest, salt, and pepper in a food processor. Pulse to chop finely, then slowly drizzle in olive oil while running the processor until smooth but textured. Add water or more olive oil if too thick.
- Pat salmon fillets dry with paper towels and place skin-side down on the prepared baking sheet.
- Spread the pesto glaze evenly over each fillet, coating the top generously but leaving the skin bare.
- Bake salmon for 12–15 minutes until opaque and flakes easily with a fork. Tent with foil if pesto browns too quickly.
- Remove from oven and let rest for 3–5 minutes to allow juices to redistribute.
- Serve warm with your favorite sides such as spring salad or roasted asparagus.
Notes
Let salmon sit at room temperature for 15 minutes before baking for even cooking. Pat fillets dry to help glaze stick. Watch baking time closely to avoid overcooking. Toast pine nuts lightly for best flavor. Pesto can be made a day ahead and stored in fridge. Leftovers taste better after resting overnight. For dairy-free, omit Parmesan or use a dairy-free alternative. Nut-free options include sunflower or pumpkin seeds.
Nutrition
- Serving Size: 1 salmon fillet (6 o
- Calories: 420
- Sodium: 350
- Fat: 30
- Saturated Fat: 5
- Carbohydrates: 3
- Fiber: 1
- Protein: 34
Keywords: salmon recipe, baked salmon, pesto glaze, spring dinner, easy salmon, healthy dinner, quick salmon, seafood recipe