I love this recipe because it requires just a few ingredients and minimal hands-on time. The salmon bakes beautifully in the oven, the pesto adds instant flavor, and the lemon gives everything a fresh, zesty lift. I also appreciate that the whole dish comes together in under 30 minutes, making it a go-to in my dinner rotation.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb fresh salmon 1/2 cup pesto sauce 1 tsp lemon juice 1 tsp lemon zest 1/4 tsp garlic powder Salt and pepper to taste 1/2 cup cherry tomatoes
Directions
I preheat the oven to 375°F.
I lightly oil-spray a baking sheet and cut the salmon into four equal fillets. I place them on the prepared sheet.
I season each piece with garlic powder, salt, and pepper, then add the lemon juice and lemon zest.
I spread about 1/8 cup of pesto evenly over the top of each fillet.
I bake the salmon for about 20 minutes, or until the center is no longer bright orange and turns opaque pink.
While the salmon cooks, I quarter the cherry tomatoes.
I place the tomatoes on top of the baked salmon right before serving.
I use sun-dried tomato pesto instead of basil pesto for a deeper, savory flavor.
I add a sprinkle of Parmesan cheese before baking for a richer finish.
I place sliced zucchini or asparagus on the pan to turn this into a one-pan meal.
I swap lemon for lime when I want a slightly different citrus note.
I add red pepper flakes for a little heat.
storage/reheating
I store leftover salmon in an airtight container in the refrigerator for up to 3 days. I reheat it gently in the oven at a low temperature or warm it in a skillet over medium-low heat to avoid drying it out. It also tastes great flaked cold over salads.
FAQs
Can I use frozen salmon?
Yes, I thaw it completely and pat it dry before seasoning and baking.
Can I use homemade pesto?
Absolutely; I often use homemade pesto when I have fresh basil on hand.
How do I know when the salmon is done?
I check for an opaque pink center and use a fork to see if it flakes easily.
Can I make this dairy-free?
Yes, I use a dairy-free pesto and the recipe stays fully dairy-free.
Can I cook this in an air fryer?
Yes, I air fry the fillets at 375°F for about 10–12 minutes depending on thickness.
Conclusion
I love how simple and delicious this lemon pesto salmon is, combining fresh flavors and minimal prep into one effortless meal. It’s fast, healthy, and full of bright Italian-inspired taste. This is one recipe I turn to again and again when I want a flavorful dinner with almost no work.
