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This broccoli pesto baked salmon is the kind of dinner that looks impressive, tastes incredible, and takes almost no effort to pull together. Perfectly flaky salmon fillets topped with a vibrant, garlicky broccoli pesto that’s bright, nutty, and completely addictive. On the table in 30 minutes.
We make this one when we want something that feels a little special on a Tuesday night without actually trying that hard. The broccoli pesto is the real star here — spoon it generously, don’t hold back.
Why You’ll Love This Recipe
- That broccoli pesto will change your life. Okay, maybe that’s a big claim. But once you try it, you’ll want to put it on everything — pasta, grilled chicken, toast, a spoon directly from the blender.
- One baking sheet. The salmon bakes while you make the pesto. Everything comes together at the same time with minimal cleanup.
- Ready in 30 minutes. From fridge to table, this is a genuinely fast weeknight dinner that doesn’t taste like one.
- Healthy and nourishing. Omega-3 rich salmon, broccoli packed with vitamins, good fats from olive oil and nuts — this dish is as good for you as it tastes.
- Endlessly versatile. The broccoli pesto works on pasta, grain bowls, roasted vegetables, and more. Make a double batch and use it all week.
You’ll Need
How to Make Baked Salmon with Broccoli Pesto
Full recipe card with exact quantities is below.
- Place salmon on the sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder. Bake for 12–15 minutes, until flaky.
- Meanwhile, blanch broccoli in salted boiling water for 2–3 minutes, then transfer to ice water and drain well.
- Blend broccoli with basil (if using), garlic, Parmesan, nuts, olive oil, salt, and pepper until smooth.
- Spoon pesto over warm salmon, finish with fresh lemon juice, and serve.
Helpful Tips
- Pat the salmon dry before seasoning. Removing surface moisture helps the salmon bake evenly.
- Don’t overbake the salmon. Salmon is done when it flakes easily with a fork and the flesh has turned from translucent to opaque. At 400°F this takes 12–15 minutes depending on thickness. Check early — overcooked salmon is dry and loses its silky texture.
- Drain the broccoli really well. After the ice bath, spread the florets on a clean towel and press gently to remove as much water as possible. Wet broccoli = thin, watery pesto.
- Blend to your preferred texture. We love this pesto smooth, but a chunkier version with a few quick pulses is delicious too — especially spooned over salmon where the texture really shows.
- Be generous with the pesto. Don’t just dot it on — spoon it over the whole fillet. The pesto is the sauce, the topping, and the seasoning all in one. More is more here.
- Finish with lemon. That final squeeze of fresh lemon juice right before serving brightens the whole plate and ties the salmon and pesto together beautifully. Don’t skip it.
Substitutions & Variations
- Salmon: Any firm fish fillet works here — cod, halibut, sea bass, or trout would all be delicious with broccoli pesto.
- Nuts: Pine nuts, walnuts, or almonds all work. Toasting the nuts first adds an extra layer of flavor — just 3–4 minutes in a dry pan over medium heat is all it takes.
- Parmesan: Pecorino Romano is a slightly saltier, sharper substitute. For a dairy-free version, nutritional yeast adds a similar umami depth.
- Basil: If you don’t have fresh basil, a small handful of fresh parsley or spinach adds color and freshness without the classic basil flavor.
- Make it spicy: Add a pinch of red pepper flakes to the pesto for a gentle kick.
- Lemon zest in the pesto: Stir a little lemon zest directly into the pesto before blending for an extra bright, citrusy note.
Serving Suggestions
This salmon is wonderful on its own, but here are some great sides to round out the meal:
- Roasted baby potatoes — simple and satisfying alongside the herby pesto
- Steamed rice or quinoa — soaks up the extra pesto beautifully
- Pasta — toss the leftover broccoli pesto with spaghetti for an incredible side
- Simple green salad with lemon vinaigrette
- Crusty bread for scooping up every last bit of pesto from the plate
Storage & Reheating
- Salmon: Store leftover salmon in an airtight container in the fridge for up to 2 days.
- Broccoli pesto: Store separately in a jar or airtight container in the fridge for up to 4 days. A thin layer of olive oil on top helps keep it fresh and vibrant green.
- Reheating: Warm the salmon gently in a skillet over low heat or in the oven at 300°F for about 10 minutes. Add the pesto cold or at room temperature — it’s actually delicious on warm salmon without reheating.
- Freezing: The broccoli pesto freezes well for up to 2 months. Freeze in an ice cube tray for perfectly portioned amounts — pop out a cube whenever you need it.
Frequently Asked Questions
Can I use frozen broccoli for the pesto?
Yes. Thaw it completely and squeeze out as much water as possible before blending. Fresh broccoli gives a more vibrant color and cleaner flavor, but frozen works in a pinch.
Is this recipe good for meal prep?
Very much so. Bake a batch of salmon and make a double portion of pesto. Store separately and assemble throughout the week for quick lunches or dinners.
More Salmon Recipes You’ll Love
If you try this baked salmon with broccoli pesto, we’d love to hear what you think — leave a star rating and a comment below, it means the world to us!
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Baked Salmon with Broccoli Pesto
Baked Salmon with Broccoli Pesto – tender, flaky salmon topped with a vibrant broccoli pesto made with garlic, Parmesan, and nuts. Fresh, flavorful, and ready in under 30 minutes for an easy, healthy dinner.
Ingredients
For the salmon:
- 4 salmon fillets, about 5–6 oz each
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
For the broccoli pesto:
- 2 cups broccoli florets
- ¼ cup fresh basil leaves, optional
- 2 garlic cloves
- ⅓ cup grated Parmesan cheese
- ¼ cup nuts, pine nuts, walnuts, or almonds
- ⅓ cup olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Bake the salmon: Place salmon on the baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Bake for 12–15 minutes, until flaky.
- Make the broccoli pesto: Bring a pot of salted water to a boil. Blanch broccoli for 2–3 minutes, then transfer to ice water.
- Drain well and blend with basil( optional), garlic, Parmesan, nuts, olive oil, salt, and pepper until smooth.
- Spoon over the warm salmon and finish with a generous squeeze of fresh lemon and a sprinkle of Parmesan.
- Serve and enjoy!
Notes
- Use fresh salmon: Skin-on or skinless both work, but similar thickness helps even cooking.
- Blanch for best color: Briefly cooking the broccoli keeps the pesto bright green and mild in flavor.
- Drain well: Excess water will make the pesto thin, so pat broccoli dry before blending.
- Add basil (optional): A small handful gives a more classic pesto taste.
- Adjust texture: Add more olive oil for a smoother pesto or keep it slightly chunky for texture.
- Storage: Store leftover pesto in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 401kcal | Carbohydrates: 7g | Protein: 39g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Cholesterol: 101mg | Sodium: 238mg | Potassium: 1065mg | Fiber: 2g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 41mg | Calcium: 128mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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