Recently, I had one of my college BFFs over for dinner. Looking for something easy but awesome for us to make, I whipped us up this delicious Pesto Baked Salmon with Veggies. Flavorful, quick, and satisfying – try it!
I got creative with what I already had in the fridge – I had a jar of pesto that needed some love, some frozen salmon in the freezer (Matt hates salmon – perfect time to use it), and some zucchini and squash from the farmers market. Perfect! My friend, Turner, also brought over some tomatoes that we added to the mix.
This recipe was SO easy and came out really delicious, too. Definitely one to try yourself (and one I’ll be making again soon – I think even Matt might like salmon this way)!
The full recipe is below, but for those who like photos of the process, here you go! I lined a pan with some foil, drizzled a little olive oil on it, then layered sliced zucchini, squash, and tomatoes in there. Then, I popped the salmon on top, put a spoonful of pesto on top of each piece, and spread it around more evenly. Homemade pesto would be even more awesome than jarred – if you want to make your own, check out my Spinach Basil Pesto recipe!
Bake, then serve over quinoa or rice! So easy.
Pesto Baked Salmon with Veggies
Serves 2 to 3, depending how large your salmon fillets are.
This recipe is simple, delicious, and nutritious. Feel free to omit the zucchini or squash – or just use one or the other. The tomatoes are a must – they made this dish!
- 2 salmon fillets, fresh or defrosted
- 1 small (or half a large) zucchini, sliced
- 1 small (or half a large) squash, sliced
- 1 to 2 large tomatoes, sliced
- 2 Tbsp. pesto (jarred or homemade – try my Spinach Basil Pesto!)
- Olive oil
- 1 cup cooked quinoa (prepared according to package directions)
- Salt & pepper to taste
Preheat oven to 400.
1) Cover a baking dish with tin foil; spread a little olive oil in the pan (or use cooking spray) so the salmon doesn’t stick.
2) Place salmon fillets in dish on top of foil, put 1 Tbsp. pesto on top of each piece of salmon. Spread it around so it’s evenly covered.
3) Throw sliced zucchini, squash, and tomato on top of salmon/pesto.
4) Cover the pan with tin foil; leave a little space for steam to escape. Put the dish in the oven at 400 for about 18 minutes; check to make sure it’s cooked through before taking it out.
5) Serve on top of quinoa – about 1/2 cup quinoa per person. Enjoy!
Can’t wait to make this again!
Want more easy fish/seafood recipes that will win over even fish haters? Give these a shot:
- Almond Crusted Tilapia (gluten free)
- Black Pepper Crusted Yellowfin Tuna
- Caribbean Shrimp Quinoa Salad (gluten free)
- Lemon and Herb Fish
- Mussels in Creamy Tomato Fennel Broth
- Roasted Salmon with Watermelon Salsa (gluten free)
- Seared Scallops with White Beans and Spinach
- Shrimp, Cucumber, and Feta Orzo Salad
- Tilapia en Papillote