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Baked salmon fillets topped with creamy broccoli pesto, fresh lemon slices, and grated Parmesan cheese on a sheet pan.
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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.
Prep Time15 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Salmon recipes
Cuisine: American
Keyword: baked salmon, pesto salmon
Servings: 4
Author: Tatiana

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