Pesto Salmon

This Pesto Salmon is a beautifully pan-fried fillet marinated in herbs and citrus, then finished with a generous drizzle of fresh, aromatic pesto. It’s served alongside lightly fried sliced vegetables and toasted pine nuts for a colourful and satisfying meal. Simple, flavourful, and elegant—perfect for both a weeknight dinner or a special weekend treat.

Prep Time 15

Cook Time 10

Marinating 30

Total Time 55

Servings People

Ingredients

For the Salmon:

2 large salmon fillets skin on or off, as preferred
½ large lemon juice only
1 clove garlic minced
1 tbsp olive oil
salt to taste
pepper to taste

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

For the Vegetables:

1 small courgette thinly sliced
1 medium red bell pepper sliced
½ large red onion sliced
1 tbsp olive oil
salt to taste
pepper 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.

Notes

For Pesto Salmon, you can substitute homemade pesto with good-quality store-bought pesto if you're short on time.

Other vegetables like cherry tomatoes, aubergine, or asparagus work beautifully with this dish.

Add cooked pasta or baby new potatoes for a heartier pesto salmon meal.

Nutrition