Name: Slow Roasted Pistachio Pesto Crusted Salmon Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 lbs salmon; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 cup pistachios; 1 garlic clove; 2 cups basil (fresh leaves only); 1/2 cup mint (fresh leaves only); 1 lemon (zest only); 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup extra virgin olive oil; 1/2 cup parmesan cheese (preferably Parmigiano-Reggiano)

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This Slow Roasted Pesto Crusted Salmon is your fool-proof answer to an easy, flavor-packed dinner ready in just 30 minutes! With simple ingredients and an easy homemade pistachio basil pesto, this dish is bright and fresh —no breadcrumbs needed.

Pesto crusted salmon fillet on a sheet pan next to a bowl of pesto, parmesan cheese, and a pile of fresh basil.

Anyone who knows me well, has probably heard me preach about the virtues of slow roasting salmon. It’s just one of those things that I feel passionately about. I love teaching people to cook more than anything. But I find that so many are intimidated by cooking fish.

And that’s why I love slow roasting fish. In culinary school and in restaurants, I learned so many ways to cook fish, but this one is the perfect beginner way to cook fish. I love developing recipes that deliver easy wins and build confidence at the same time.

But that doesn’t mean it’s only for beginners. Nope! This method has been on repeat in my house for years.

Let’s get into it!

Want some other incredible roasted fish recipes? Check out my Slow Roasted Salmon with Spring Herb Sauce and my Sheet Pan Broiled Cod with Lemon Herb Sauce.

Why I love this recipe:

IT’S SO EASY – This recipe could not be easier – I promise! A quick homemade pesto (or store-bought pesto) and 25 minutes in the oven. Voilá! Perfect for busy weeknights!
IT’S HANDS-OFF – Low and slow, the oven does all the work, leaving you ample time to throw together a delicious salad like my shaved asparagus salad or my potato and asparagus salad with parmesan vinaigrette to serve with it.
IT’S FOOL-PROOF – You, quite literally, cannot ruin this salmon. Slow roasting is a fool-proof method that makes it virtually impossible to overcook the salmon – each bite moist and filled with flavor! An easy weeknight dinner for sure!
IT’S VISUALLY APPEALING – Cooking this easy salmon recipe at a low temperature allows the pesto stay bright green, making it enticing to eat with your eyes first!

Recipe Ingredients

You’ll need the following ingredients to make this pesto salmon:

An overhead view of the ingredients required to make pesto crusted salmon.

Ingredient Notes & Substitutions

The ingredients to make this pesto-crusted salmon are easy to find and readily available at any grocery store. When the season allows, I would highly recommend grabbing anything you can at your local farmer’s and market and fish monger for maximum flavor.

Here are a few ingredient notes:

Salmon: Although I prefer using one good quality piece of salmon for this dish, you can use salmon fillets or even a whole side of salmon. I typically purchase a whole side of salmon, which is usually 3 to 4 pounds, and cut a 2 pound portion to use, and freeze the rest. If you cook a whole side of salmon, you will need to increase the cooking time, which will vary, depending on the thickness of your fish. Either wild salmon or farmed salmon will work in this recipe – just make sure it’s fresh, smells only of the sea, and is firm to the touch.
Pistachios: Although not traditional in pesto, I love pistachios and am always looking for ways to use them. Their flavor works so well with basil and mint, making a delicious pesto. You can substitute traditional pine nuts and almonds, walnuts, or hazelnuts.
Mint: From the same family as basil, mint and basil work harmoniously in this pesto without overpowering each other. For its brightness, use only fresh mint in this recipe, and substitute more basil or parsley if you do not have mint.
Parmesan cheese: Only the best will do here. For the best results, use Parmigiano-Reggiano, but if you cannot find it, Grana Padano would be a fine substitute.
Olive oil: Use extra virgin olive oil for the freshest, greenest, and brightest flavor.
Lemon zest: Also not traditional in pesto, but adds a bright note to the pesto that pairs exceptionally well with the salmon.

Let’s Make It Together: STEP BY STEP

Be sure to check out the full recipe details and ingredient list in the recipe card below.

Steps 1, 2 & 3:

First, add the pistachios and garlic clove to the bowl of a food processor. Pulse and chop until they are in small pieces, but not blended into a paste. Next, add the basil, mint, lemon zest, salt, and pepper.

Pistchios and a garlic clove in the bowl of a food processor.

Chopped pistachios and garlic in the bowl of a food processor.

Basil, mint, lemon zest, and salt and pepper added to the food processor bowl to make pesto.

Steps 4, 5 & 6:

Pulse to chop everything into small pieces. Then, with the food processor running, drizzle in the olive oil until everything is well combined.

An overhead view of the chopped basil and mint in the bowl of a food processor.

Olive oil being drizzled into the pesto in the food processor.

An overhead view of the pesto in the food processor bowl before the cheese is added.

Steps 7, 8 & 9:

Lastly, add the parmesan cheese and pulse just until mixed through. Transfer the pesto to a small bowl and set aside. In the meantime, lay the salmon, skin side down, on a parchment-lined sheet pan. Brush it with a little olive oil and season it well with kosher salt and black pepper.

Parmesan cheese added to the pesto in the food processor to make pesto crusted salmon.

Salmon being brushed with olive oil before baking.

Steps 10 & 11:

Add about 2/3 of the pesto onto the salmon fillet, smoothing it with the back of a spoon, so that it is about 1/4 inch thick all over. Slow roast at 250 degrees for 25 minutes. Remove from the oven and flake into pieces for serving.

A fillet of salmon coated in pesto on a sheet pan.

Baked pesto crusted salmon out of the oven on a sheet pan.

The finished pesto crusted salmon flaked apart on a sheet pan.

The Technique: What Is Slow Roasting and Why Do It?

Slow roasting is cooking something slowly in the oven at a very low temperature – typically between 225-275 degrees Fahrenheit. ‘Low and slow’ might make you think of barbecue, but the same logic applies here.

Why do we slow roast? Easy answers here: even cooking and fantastic moisture retention. When the heat is low, less moisture is lost from whatever you’re cooking – this results in an evenly cooked, juicier finished product. *Bonus: It is almost impossible to overcook something that is being slow roasted.

What are the best things to slow roast? Well, in the case of this recipe, fatty fish like salmon and cod are perfect. Also, tougher cuts of meat are also well-suited for slow roasting, as the long cook time and gentle temperatures help break down the connective tissues and result in meltingly tender meat.

Pesto crusted salmon on a sheet pan next to a plate and napkin, a cheese grater, and a small glass bowl of pesto.

Chef Natalie Marble in her home kitchen.

Natalie’s Expert Tips

If there’s one thing I’ve learned over the years when making pesto, it’s that to achieve great texture, you should not just add everything to the food processor at once and blend it. It’s better to chop the harder things first before adding the herbs, drizzling in the olive oil, and then stirring in the cheese at the end.
When storing pesto, be sure to place a piece of plastic wrap directly on its surface before sealing the container. This will prevent oxidation and help retain its bright green color.
If your salmon has the skin attached, you do not need to remove it. In fact, I think the skin helps to retain moisture. Place the salmon skin side down when roasting.
Wild salmon and farmed salmon have different body composition: farmed salmon tends to be fattier and wild salmon is more lean. As such, wild salmon will require a shorter cooking time for a simple reason: there is less fat to render. Because of this, it is less forgiving in that it will dry out faster if overcooked. If you are using wild salmon, I would reduce your cooking time to 15-17 minutes total, depending on the thickness.
If you choose to roast an entire side of salmon, the cooking time will need to increase, but will ultimately be determined by the thickness of your fish. Speaking from experience, I would start by adding 10 minutes and then checking the internal temperature, looking for a target of 130 degrees Fahrenheit at the most. Note: if you are roasting a side of wild salmon, it may not require a longer cooking time, due to its lean nature.

Pesto crusted salmon flaked apart on a sheet pan.

Serving Suggestions

Serve this pesto salmon for dinner with some of my favorite sides – easy cold asparagus orzo salad, potato and green bean salad, or this whipped feta with tomatoes and peaches – all incredibly delicious!
Consider hosting a brunch and serving it with this spring asparagus and leek tart with phyllo dough – both are so simple, but guests will be so impressed!
Or just serve it with a simple green salad and some crusty bread and call it a day 😉

Storage & Reheating

STORAGE:
Store any leftover salmon in an airtight container in the refrigerator for 3-4 days. If you have any leftover pesto, store it separately in an airtight container, for up to a week. To help prevent oxidation, place a small piece of plastic wrap directly onto the pesto before sealing with the lid of the container.

REHEATING:
To reheat in the oven, place the salmon in an oven-proof pan or dish with a splash of water, and cover with aluminum foil. Place in a 375-degree oven until warmed through. Alternatively, you can also reheat everything in the microwave in 30 second intervals until everything is warmed through.

FREEZING:
This salmon freezes well in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions

Yes, you can make it up to 2 days before you intend to use it, although it is best right after it is made. If you make it ahead of time, store it in the refrigerator as explained above. Make sure you bring it to room temperature before using, allowing the oil to return to its liquid form.

Yes, of course!

Yes, you definitely can – that is the traditional way to make it! And if you don’t have a food processor or a mortar and pestle, you can use a knife to finely chop everything.

Yes, you can directly substitute different nuts or herbs.

Stir it into freshly cooked pasta with a little reserved pasta cooking water, slather it onto a grilled cheese or other sandwich, or use it on a pizza. The sky is the limit!

Yes it is.

Even more delicious salmon recipes you’ll love!

Slow Roasted Salmon with Fennel and Citrus

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Slow Roasted Salmon with Spring Herb Sauce

A white dinner plate with asparagus topped with salmon and fresh dill and lemon slices next to a pink cloth napkin with gold and black silverware.

Air Fryer Salmon & Asparagus with Lemon Brown Butter

I hope you love this PESTO CRUSTED SALMON!
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I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!

Slow Roasted Pistachio Pesto Crusted Salmon Recipe