thepioneerwoman5.0
Pesto Salmon
Ree Drummond's baked pesto salmon is topped with homemade basil pesto and lemon for a fresh, flavorful dinner that’s quick and easy for any night of the week.
👥 4 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 400˚F. Lightly grease a baking sheet with olive oil.
2
In a food processor, pulse the basil, parmesan, pine nuts, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of pepper until combined. With the food processor running, drizzle in the olive oil and process until the pesto is smooth. Set half aside in a small bowl for serving.
3
Pat the salmon fillets dry, then place them skin-side down on the prepared baking sheet. Season all over with the remaining 1 teaspoon salt and ¼ teaspoon pepper. Spread about 1 tablespoon of the remaining pesto over the top of each fillet. Bake until the salmon is opaque and flakes easily with a fork, 13 to ⏱️ 15 minutes.
4
Serve the salmon with the remaining pesto and lemon wedges on the side.
Nutrition Facts
calories
597 Calories
fat Content
47 g
fiber Content
1 g
sugar Content
0 g
sodium Content
515 mg
protein Content
40 g
trans Fat Content
0 g
cholesterol Content
102 mg
carbohydrate Content
2 g
saturated Fat Content
10 g
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