I had an “embarrassment of riches” situation. Thanks to a deal at Costco and a generous neighbor, I had a bunch of wild salmon (no complaints). I also had a ton of pesto due to a prolific planting of basil (also no complaints).
Pesto is one of those foods that seem to complement so much. The basil’s own kind of spiciness blends well with tomatoes, and vegetables in general. It is also a perfect match to pretty much any animal protein you thrown at it (or throw it on). So, when I was staring into my freezer and trying to figure out what to do for dinner, it kind of came as a “no duh” moment to put these two ingredients together, especially since I had so much of both.
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What’s even better is that this came together so quickly, yet tasted like something so much more complicated. I have the perfect pesto recipe for you, too, if you’re feeling like making your own (and after you try it, that’s exactly what you’ll always want to do!). The pesto isn’t complicated, either, so you could have the whole thing done in time for dinner without any hassle!
Roast Salmon with Pesto Recipe
Ingredients
- Salmon fillets, skin on
- Basil Pesto (recipe here)
- Olive Oil
Directions
Preheat oven to 350 F. Lightly grease a roasting pan with olive oil and lay the salmon fillets on it, skin side down. Smear enough pesto on the flesh of each fillet so that it is about 1/4 inch thick and covered as much as possible.
Bake the salmon for 15-20 minutes, or longer depending on the thickness of your salmon fillets. The flesh at the thickest part should just be flaky and easy to separate, and juices clear. Don’t overcook as fish can get tough and dry easily. That’s it, you’re done!
Mostly Greek 
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