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

Slow Roasted Pistachio Pesto Crusted Salmon Recipe

By Natalie Marble
This Slow Roasted Pesto Crusted Salmon is your foolproof answer to an easy, flavor-packed dinner that’s ready in just 30 minutes! With simple ingredients and an easy homemade pistachio basil pesto, this dish is bright and fresh —no breadcrumbs needed.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 700 kcal

Ingredients
  

  • 2 lbs salmon
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

PESTO

  • 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)

Instructions
 

  • Preheat the oven to 250 degrees Fahrenheit.
  • Make the pesto. To make the pesto, add the pistachios and garlic clove to a food processor and process until chopped into small pieces. Next, add the basil, mint, lemon zest, salt, and pepper, and process until chopped into small pieces. Then, with the food processor running, drizzle in the olive oil. Lastly, add the parmesan cheese and mix just until combined. Transfer to a small bowl and set aside.
  • Prep the salmon. Place a piece of parchment paper onto a sheet pan and lay the salmon on top. If the salmon has its skin, place the salmon skin side down.
  • Brush the top of the salmon with one tablespoon of olive oil and season well with kosher salt and black pepper. Then, place about 2/3 of the pesto on the top of the salmon, smoothing it with the back of a spoon, so that it is about 1/4 inch thick all over.
  • Roast the salmon. Transfer the sheet pan of salmon to a preheated oven and roast for 25 minutes.
  • Serve. Flake apart the salmon into your desired size pieces and ENJOY!

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Notes

  • 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.

Nutrition

Calories: 700kcalCarbohydrates: 7gProtein: 52gFat: 52gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 30gCholesterol: 133mgSodium: 1321mgPotassium: 1315mgFiber: 2gSugar: 1gVitamin A: 1100IUVitamin C: 19mgCalcium: 229mgIron: 3mg
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