Now, there’s something so comforting about a simple piece of salmon, isn’t there? It’s one of those things that feels both indulgent and wholesome at the same time. And when it’s cooked with love and a little flourish of pesto—well, I promise you, it’s a lovely flavourful dish. Today I want to share with you a family favourite that has made its way into our kitchen again and again: Pesto Salmon.
Pesto Salmon is the kind of dish that looks like it took hours, but really, it’s all about those clever little touches. You start with a good salmon fillet—fresh and pink, the kind that flakes just so with a fork. Before it even touches the pan, I like to give it a little marinade. Nothing too fancy, just a mix of citrus and herbs—something to let the salmon know it’s about to be made special. That marinade seeps in gently while I get on with the rest.
Now, when it comes to the actual cooking, pan-frying is my method of choice. You get that lovely golden sear on the outside, just enough to crisp up the skin if you’ve left it on, and the middle stays tender and juicy. The sound of it sizzling in the pan fills the kitchen with that unmistakable scent of something hearty and home-cooked.
But the real magic happens when you drizzle over the pesto. Oh, the pesto. That deep green, garlicky, nutty sauce brings everything to life. I like to make mine with fresh basil, pine nuts, a good helping of Parmesan, and of course, proper olive oil. But whether you make your own or use a good-quality one from the jar, it’s the soul of the dish. It’s not just a sauce—it’s the finishing touch that ties the salmon to everything else on the plate.
I usually serve it with a medley of fried vegetables. Courgettes, red onions, and bell peppers are regulars in our house. Sliced nice and thin, tossed into a hot pan with a bit of oil and seasoning, they caramelise ever so slightly and bring colour and sweetness to the dish. A few pine nuts toasted in the same pan add that delightful little crunch, the kind that makes each mouthful just a bit more interesting.
Alternative Vegetable Suggestions for Pesto Salmon:
- Asparagus spears – Trimmed and cut into halves; they cook quickly and add a lovely crunch.
- Baby spinach – Wilts gently in the pan and adds a soft, earthy contrast to the salmon and pesto.
- Cherry tomatoes – Halved and lightly seared to bring out their natural sweetness.
- Green beans – Blanched first, then tossed in the pan with a little garlic or lemon zest.
- Aubergine (eggplant) – Thinly sliced and pan-fried until golden and soft.
- Tenderstem broccoli – Lightly steamed or sautéed with a splash of lemon juice.
- Mushrooms (such as chestnut or shiitake) – Sliced and sautéed until golden and juicy.
- Sweetcorn kernels – Fresh or frozen, quickly pan-fried for a burst of sweetness.
- Butternut squash – Thin slices or small cubes, sautéed until caramelised (takes a little longer but worth it).
- Carrots – Julienned or thinly sliced and lightly fried for a touch of natural sweetness.
These vegetables not only bring different colours and textures to pesto salmon but also complement the nutty, herby flavour of the pesto beautifully. You can mix and match them based on what’s in season or what you have on hand.
Pesto Salmon is a plate that feels fancy but isn’t fussy, and that’s why I love it. Even on busy evenings, this dish doesn’t ask for too much. Yet, when you serve it up, it looks as though you’ve gone to some effort—which, in a way, you have. You’ve chosen something good, cooked it well, and added thoughtful touches. That’s the kind of cooking that shows care.
Pesto Salmon also wins over even the picky eaters at our table. My youngest, who used to scrunch her nose at anything green, now asks for extra pesto on her fish. And my husband, who could happily eat the same thing every day, always remarks how “fresh and full of flavour” it is—even though I’ve served it to him more times than I can count.
Sometimes we have it with a few new potatoes tossed in butter and parsley, other times just with a crisp salad and some crusty bread to mop up the juices. However we plate it, pesto salmon ends up as one of those meals where we linger a little longer at the table, chatting and picking at the last few bits.
So if you’re ever wondering what to make when you want something nourishing but just a little special, remember Pesto Salmon.
Pesto Salmon
Ingredients
For the Salmon:
For the Pesto:
- 30 g fresh basil
- 2 tbsp pine nuts plus extra for garnish
- 1 clove garlic
- 3 tbsp Parmesan cheese grated
- 3 tbsp olive oil maybe more
- salt to taste
Instructions
- In a small bowl, mix the lemon juice, minced garlic, olive oil, salt, and pepper.½ large lemon, 1 clove garlic, 1 tbsp olive oil, salt, pepper
- Place the salmon fillets in a shallow dish and pour over the marinade. Cover and let sit in the fridge for about 20 minutes.2 large salmon fillets
- In a food processor, blend the basil, pine nuts, garlic and Parmesan until finely chopped.30 g fresh basil, 2 tbsp pine nuts, 1 clove garlic, 3 tbsp Parmesan cheese
- With the motor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spoonable consistency. Season with a pinch of salt to taste. Set aside.3 tbsp olive oil, salt
- Heat 1 tbsp olive oil in a frying pan over medium heat.1 tbsp olive oil
- Add the courgette, red pepper, and onion. Fry for about 5–7 minutes, stirring occasionally, until softened and slightly golden. Season with salt and pepper.1 small courgette, 1 medium red bell pepper, ½ large red onion, salt, pepper
- Toast a small handful of pine nuts in a dry pan for 1–2 minutes until golden. Set aside.
- Heat a non-stick pan over medium-high heat. Add a drizzle of olive oil if needed.
- Remove salmon from the marinade and cook skin-side down (if skin-on) for 3–4 minutes, then flip and cook for another 3–4 minutes until the salmon is just cooked through and golden.
- Place the cooked vegetables onto plates. Top with the salmon fillets.
- Spoon pesto generously over each fillet and sprinkle with the toasted pine nuts.
- Serve your pesto salmon immediately.
14 comments
Simple but very evry tasty. Will be making this again.
Loved the brightness the lemon marinade gave to the salmon.
The salmon was perfectly moist, and the pesto tied everything together. I toasted extra pine nuts for crunch and added some grilled courgettes.
Beautiful flavours and so simple to prepare.
The pesto added so much flavour and even my picky 8-year-old ate every bite. The crispy salmon skin was a hit too.
I made this on a weeknight and couldn’t believe how easy it was!
Served it with new potatoes and a glass of chilled white wine—lovely!
Absolutely delicious and healthy! Fresh, balanced, and full of colour—this ticks all my boxes.
I’ll use less garlic in the pesto next time, but otherwise perfect.
This was quick, tasty, and surprisingly filling.
Honestly, I’d eat this every week.
I used store-bought pesto to save time, and it still turned out great. Would love to try it with roasted aubergine next time.
Gorgeous presentation and super Insta-worthy! I swapped in baby spinach and mushrooms, and it worked really well. Took a little longer than expected, but it was worth the effort.
A really elegant dish that made me feel like a chef. The pine nuts gave a great texture, and I served it with asparagus and cherry tomatoes.