Over the past few years my husband and I started a Valentine’s Day tradition at home. With three kids, slipping away for a fancy getaway is nearly impossible, so we cherish a quiet, thoughtfully prepared meal together. Each year I plan a special menu that feels special without hours in the kitchen. In previous years we enjoyed mini beef Wellington and bacon-wrapped pork tenderloin; this year we chose salmon—a simple splurge that feels indulgent and memorable.
How To Make Pesto Baked Salmon
Whenever possible, buy wild-caught salmon for its flavor and rich color. If you prefer another fish or even chicken, this preparation works well with many proteins.
Coat the fillets with a simple homemade pesto and roast in a hot oven—about 20 minutes and dinner is ready. Serve the salmon over a bed of baby arugula alongside roasted potatoes for a satisfying, balanced plate.
Pesto Baked Salmon
Ingredients
- Two 4 ounce salmon fillets
- 3 cups loosely packed basil leaves
- 1-2 garlic cloves
- 1/4 cup pine nuts can substitute any nut
- 1 tablespoon fresh lemon juice plus lemon wedges for serving
- Zest of 1 lemon
- 1/4 to 1/2 cup extra virgin olive oil divided
- Sea salt to taste
- Fresh ground black pepper
- 4 medium-sized red potatoes cut into 1″ cubes
- 4 cups organic baby arugula
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
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Make the pesto: in a food processor combine the basil, garlic, pine nuts, lemon juice and lemon zest. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto reaches your preferred consistency. Taste and add a pinch of sea salt if needed. Reserve some oil if you want looser pesto for tossing the potatoes.
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Toss the cubed red potatoes with a little olive oil, sea salt and freshly ground black pepper. Spread them on the prepared baking sheet so they roast evenly.
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Place the salmon fillets on the sheet with the potatoes. Spoon about 1 tablespoon of pesto onto each fillet (reserve any extra pesto for another use). Bake for 20–25 minutes, or until the salmon is cooked through and flakes easily with a fork. Potatoes should be tender and lightly browned.
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To serve, divide the arugula between two plates and top with a salmon fillet and roasted potatoes. Finish with a squeeze of fresh lemon juice and a drizzle of olive oil if desired. Serve immediately.