Baked Pesto Salmon
A heart healthy meal, starring salmon, walnuts and olive oil. This oven baked salmon recipe has a crunchy walnut and parmesan coating, and then topped with a bright basil pesto. Make this dish Whole30 by subbing a homemade vegan pesto.
Prep Time15 minutes mins
Cook Time14 minutes mins
Total Time29 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 2 servings
Calories: 499kcal
- 2 salmon fillets 4-6 ounces each
- 2 tablespoon walnuts
- 1 tablespoon parmesan cheese
- sea salt and black pepper to taste
- 2 cups broccoli chopped
- 1 bell pepper sliced
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
Preheat to 450º F. Line a baking tray with parchment paper and set aside.
Add walnuts, parmesan cheese, and salt and pepper, to a food processor bowl. Process until a fine crumb forms.
Add walnut mixture to a shallow dish, and coat the top of each pieces of salmon in the mixture. Add to a baking dish.
Add the broccoli, peppers and tomatoes (or desired vegetables) to a bowl, and drizzle with olive oil. Season with salt and pepper.
Add the veggies to the baking tray around the salmon. Do not overcrowd the pan, or they will not roast well (they will be more steamed than roasted). I use 1/2 sheet pan with just 2 pieces of salmon so I can add a lot of vegetables and give them space to roast.
Bake salmon and vegetables for 14 minutes.
Top salmon with pesto and serve with veggies.
Calories: 499kcal | Carbohydrates: 15g | Protein: 40g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 296mg | Potassium: 1452mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3165IU | Vitamin C: 174.2mg | Calcium: 135mg | Iron: 3.1mg