baked salmon with pesto

baked salmon with pesto

prep time: 15 minutes
cook time: 15 minutes
ready in: 30 minutes

makes: 6 servings, 6 oz. each


  • 1/4 cup toasted almonds
  • 2 garlic cloves
  • 2 cup fresh basil leaves
  • 8 Tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • 6 fresh salmon fillets (4-5 oz. each)
  • Ground black pepper, to taste
  • 3/4 cup dry white wine
  • 1/2 cup sliced almonds, toasted

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Place 1/4 cup almonds and garlic cloves in a food processor and pulse until well chopped. Add basil and pulse until chopped. While the machine is running, gradually add 6 tablespoons oil and process until smooth. Add the salt and process until combined. Use immediately, or cover and refrigerate up to 2 days.
  2. Preheat oven to 400°F.
  3. Rinse fish well and pat dry. Make three diagonal scores in the top of each fillet and season well with pepper.
  4. Arrange fillets in an oiled baking dish; drizzle remaining 2 tablespoons oil and wine over the top, and bake for 10 minutes; if looking dry, add a little more wine.
  5. Top fillets with the almond pesto and place under broiler for 5 more minutes. Garnish with the sliced, toasted almonds.

Per serving: 420 calories, 28g fat, 3.5g saturated fat, 65mg cholesterol, 270mg sodium, 4g carbohydrate, 2g fiber, 1g sugars, 34g protein