Pesto Salmon

My daughter’s goal for 2026 was to eat salmon. This recipe sealed the deal. She asks for this Pesto Salmon on a regular basis and my teenage boys and husband like it too. It’s easy and quick for a week night meal, especially served alongside asparagus or green beans, and homemade mashed potatoes (I like to make them ahead so I can just reheat for dinner) or whatever fits your fancy. I am having trouble snapping a pretty picture so bear with me until I get that figured out!

Ingredients

• 6 wild caught Alaskan King Salmon fillets (of equal-ish size, which is near impossible for me to find)
• 1 cup pesto (this homemade version only takes a few minutes and you can tailor to your taste and what you have on hand)
• 1 lemon or about 2 tablespoons organic lemon juice (I like this Whole Foods organic lemon juice because it’s just lemon juice with no additives. It’s a pantry staple.)
• optional sides: roasted asparagus, parmesan green beans, roasted broccoli, or any other hearty sides

Directions

Preheat oven to 400 degrees.

Place salmon fillets on a parchment lined baking sheet.

Squeeze lemon juice over each fillet.

Spread about 1 or 2 tablespoons pesto (or desired amount) over each fillet.

(You can add asparagus to the baking sheet as well for a sheet pan meal. If adding asparagus, rinse, pop ends off, drizzle with olive oil and sprinkle with salt and pepper. Grate a little parmesan on top.)

Place salmon in oven (and asparagus if that’s your vegetable of choice) and bake for 12 minutes or until 140 degrees in the center.

Remove from oven when done.

Sprinkle more parmesan on asparagus and drizzle with reduced balsamic vinegar.

We like to remove the skin on the salmon before serving.

Serve and enjoy!