Go Back
+ servings
A plate with a piece of pesto salmon surrounded by colorful roasted veggies.
Print Recipe
5 from 5 votes

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 mins
Cook Time14 mins
Total Time29 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