There’s something almost magical about the way pesto can transform a dish, isn’t there? I was just thinking the other day, while scrolling through TikTok, about how salmon is like that reliable friend who’s always there when you need them—versatile, dependable, and oh-so-tasty. This recipe is a quick ticket to flavor town, with its rich, herbaceous pesto slathered over tender salmon—it’s like a warm hug on a chilly evening.
Steps
- Begin by preheating your oven to 300°F (150°C) and prepare a baking sheet with a layer of aluminum foil.
- Pour olive oil onto the foil-lined baking sheet and sprinkle half of the salt evenly over it.
- Place the salmon fillets on the baking sheet, then sprinkle the remaining salt over the top of the fish.
- Spread a tablespoon of pesto on each filet, ensuring an even coating.
- Bake the salmon for 15-20 minutes. Adjust the cooking time based on the thickness of the fillets, aiming for an internal temperature of about 135°F for optimal doneness.
Ingredients
- 4 skinless salmon filets (each 4-6 ounces)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 tablespoons pesto
Nutritional Values
Calories: 1000kcal | Carbohydrates: 4g | Protein: 92g | Fat: 64g | Saturated Fat: 12g | Cholesterol: 256mg | Sodium: 1924mg | Potassium: 2224mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1392IU | Calcium: 152mg | Iron: 4mg
FAQ
- Should I cover salmon while baking it?
- It’s not essential to cover salmon while baking. Uncovered salmon cooks efficiently, even at lower temperatures. To prevent overcooking, keep a meat thermometer nearby.
- What’s the best method to keep baked salmon moist?
- Salmon remains juicy if not overcooked, regardless of the cooking method. It adapts well to oven, air fryer, or stovetop cooking. For extra moisture, consider wrapping the salmon in parchment paper to trap steam.
- How can I remove the skin from salmon?
- If you have salmon with skin, you can remove it using a sharp knife. Place the salmon skin-side down on a cutting board, and carefully cut between the skin and the flesh while holding the skin with your other hand.
- Can I use frozen salmon for this recipe?
- Absolutely, both fresh and frozen salmon work well. If using frozen salmon, ensure it’s fully thawed before baking for even cooking.
- How should I store leftover pesto salmon?
- Keep leftover pesto salmon in an airtight container in the refrigerator for 3-4 days. When reheating, cover it loosely with foil and warm it slowly in the oven at 275°F to maintain its moisture.
Tips
- Opt for wild-caught, skinless salmon for the best flavor and texture. The skin can become soggy during baking, so skinless is preferable for this recipe.
- Use a meat thermometer to ensure your salmon is cooked perfectly. Aim for an internal temperature of around 135°F, as it will continue to cook slightly while resting.
- Prepare a large batch of pesto in advance and freeze it in ice cube trays for convenient use in future recipes. This way, you’ll always have fresh pesto on hand.
- When reheating leftover salmon, cover it loosely with foil and warm it at a low temperature, such as 275°F, to retain its moisture and prevent drying out.
Equipment
- Baking Sheet – If someone doesn’t already have one, a good quality baking sheet would be essential for this recipe.
- Aluminum Foil – While many people have this at home, it’s listed in the recipe for lining the baking sheet.
- Meat Thermometer/Thermapen – The recipe specifically mentions using a meat thermometer to check the internal temperature of the salmon, which might not be a common household item.
