Baked Salmon and Golden Potatoes with Fresh Pesto
Flaky salmon and pillowy potatoes are buttered and baked to perfection, then topped with a bright, fresh pesto that will make mouths water and taste buds rejoice! This easy-to-assemble recipe is perfect for any weeknight meal.
Main Ingredients
- 1-1/2 lb. salmon filet
- 6 tablespoons butter
- 4 cloves garlic, minced
- 1/8 teaspoon cayenne
- 1 lb. baby gold potatoes, rinsed and quartered
- 1 small red onion, sliced pole to pole
- 1 lemon, sliced into rounds
- 1 teaspoon Kosher salt (try our Olivelle Lime Fresco Sea Salt!)
- 1/2 teaspoon freshly cracked black pepper
Pesto Ingredients
- 1/2 cup olive oil
- 2 cups packed basil leaves
- 2 tablespoons pine nuts
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 cup grated parmesan
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly cracked black pepper
Garnishes
- 1 tablespoon toasted pine nuts
- Fresh basil leaves
- Lemon wedges
Directions
- Preheat the oven to 425°F.
- Make the pesto by blending all pesto ingredients in a food processor until smooth. Set aside.
- Rinse and pat salmon dry. Cut into 4 equal portions.
- Melt butter and whisk in garlic and cayenne. Spread potatoes and onion on a rimmed baking sheet and place lemon slices throughout. Drizzle with half of the garlic butter. Season with salt and pepper.
- Bake for 30 minutes, stirring halfway through.
- Remove from oven, reduce temperature to 375°F. Push vegetables to the edges of the pan and place salmon in the center. Brush with remaining garlic butter.
- Bake for 15-18 minutes until salmon is cooked through.
- Spoon pesto over salmon and top with toasted pine nuts and basil. Garnish with lemon wedges. Add salt and pepper to taste.
- Serve with a simple salad or warm bread and butter.
Recipe Notes
- TIP: Double the pesto and freeze half for future use on pasta, chicken, or more.
- TIP: Pesto can be made ahead and stored in the fridge up to 5 days with a thin olive oil layer on top or frozen in ice cube trays for up to 6 months.
- TIP: Keeping the skin on the salmon helps retain moisture while baking.