Pesto Butter Salmon
Pesto butter salmon is a healthy, easy, low-carb dinner recipe that’s perfect for those busy weeknights. Made with fresh herbs, fresh salmon, and a delicious basil pesto butter that will quickly become your go-to meal prep.
Flavorful & Healthy Baked Salmon
Lately, I’ve been loving the Costco Salmon Milano. But it’s a bit expensive so I wanted to make it on my own to save some cash. I bought a whole salmon fillet, whipped together some butter, pesto, and garlic, and baked it in the oven. The aroma coming from the kitchen was pure heaven. If you love healthy and flavorful salmon dishes, this one is for you.
Ingredients
- salmon: I’m using a whole filet of Atlantic salmon, but any type of salmon you prefer works for this dish – like king salmon and sockeye salmon.
- fresh dill: This is an optional ingredient! I love using fresh dill in this recipe, but either way, it still tastes great!
- pesto: I’m using a jarred basil pesto made with olive oil.
- butter: As always, I’m using grass-fed butter. If you’re dairy-free, use plant-based butter and a pesto that doesn’t have cheese.
- fresh lemon juice: this adds a little zest you don’t want to skip.
- garlic cloves: fresh is best. fresh garlic always tastes better.
- salt and pepper
How to make Pesto Butter Salmon
Step 1: Preheat oven to 400°F (204.44 °C).
Step 2: Combine pesto, garlic, and butter in a small bowl and stir together with a fork until fully combined.
Step 3: Pat salmon fillets fry with a paper towel. Season with salt and pepper and drizzle with lemon juice. Top with dill and spread a generous amount of pesto on each fillet.
Step 3: Place the individual fillets skin side down on a parchment paper lined baking sheet or dish and bake for 10-15 minutes. Cooking time will vary depending on the thickness of your salmon.
Air fryer instructions:
Preheat the air fryer to 400°F.
Lined the basket with parchment paper or aluminum foil. Cook for 10-15 minutes.
Sprinkle with fresh parsley.
Storage and Reheating Instructions
This pesto butter salmon makes for great leftovers! Just store in an airtight container in the refrigerator for 3 to 4 days. Cooked salmon can stay in the freezer for up to six months.
Reheating in the oven at a low temperature is the best way to reheat cooked salmon. Preheat oven to 275°F. Place salmon on a parchment-lined baking sheet and cook for about 15 minutes or until it’s warmed through. The lower and slower it’s cooked, the juicer and tastier it will remain.
Tips for Success
Pat the salmon filets before seasoning. This will help remove the extra moisture and get a crisper skin.
Use unsalted butter. The pesto is already seasoned so it’s better to use unsalted so it’s not over salty. You can always add more.
Store extra pesto butter in the fridge. You can put it on toasted bread or add it to baked potatoes and asparagus.
Use a meat thermometer to know when the salmon is done cooking. Salmon is considered cooked when the internal temperature at the thickest part reaches 145°F.
What to serve with Pesto Butter Salmon
I like to serve up this pesto salmon recipe with a fresh salad like this Fennel and Parmesan Arugula Salad or a low-carb rice like this Mediterranean Cauliflower Rice.
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Pesto Butter Salmon
Ingredients
- 16 oz salmon
- 1/2 cup butter
- 1/4 cup pesto
- 2 garlic cloves (minced)
- fresh dill
- salt and pepper
- fresh lemon juice
Instructions
- Preheat oven to 400°F (204.44 °C).
- Combine pesto, garlic and butter in a small bowl and stir together with a fork until fully combined.
- Pat salmon fillets fry with a paper towel. Season with salt and pepper and drizzle with lemon juice. Top with dill and spread a generous amount of pesto on each fillet.
- Place the individual fillets skin side down on a parchment paper lined baking sheet or dish and bake for 10-15 minutes. Cooking time will vary depending on the thickness of your salmon.
