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Baked Salmon with Pesto

Bright salmon gets the special treatment with nutty green pesto in this gorgeous entrée. Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for the recipe and serve the rest of the bottle with dinner.

Serves 6
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
467 calories per serving


> 1/4 cup toasted almonds
> 2 cloves garlic
> 2 cups fresh basil leaves
> 8 tbsp extra virgin olive oil, divided
> 1/2 tsp kosher salt
> 6 fresh salmon fillets (4- 5 oz. each)
> Ground black pepper, to taste
> 3/4 cup dry white wine
> 1/2 cup sliced almonds, toasted


Place 1/4 cup almonds and garlic cloves in a food processor and pulse until well chopped. Add basil and pulse until chopped. While the machine is running, gradually add 6 tablespoons oil and process until smooth. Add the salt and process until combined. Use immediately, or cover and refrigerate up to 2 days.
Preheat oven to 400°F. Rinse fish well and pat dry. Make three diagonal scores in the top of each fillet and season well with pepper.
Arrange fillets in an oiled baking dish; drizzle remaining 2 tablespoons oil and wine over the top, and bake for 10 minutes; if looking dry, add a little more wine.
Top fillets with the almond pesto and place under broiler for 5 more minutes. Garnish with the sliced, toasted almonds.
*Make sure all ingredients are labeled as Kosher for Passover.

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