This Pesto Butter Salmon is a quick and tasty dish that makes dinner feel special. The salmon is coated in rich, flavorful pesto and buttery goodness!
It’s perfect for busy nights since it cooks in no time. Plus, who doesn’t love a dish that tastes fancy but is so easy to whip up? I like serving it with rice or veggies! 🍽️
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe, but you can substitute with skinless pieces if preferred. If salmon isn’t available, try using trout or halibut for a similar taste and texture.
Pesto: Basil pesto adds a rich flavor here, but if you’re out, consider using sun-dried tomato pesto or even a red pepper spread for a different twist. You can also make your own with fresh basil, nuts, garlic, and olive oil!
Butter: Unsalted butter is the go-to for flavor control, but you can use ghee or a dairy-free butter alternative to make it dairy-free. Olive oil can work too, though the richness will differ.
Vegetables: Cherry tomatoes and asparagus work great, but feel free to swap them with zucchini, bell peppers, or any seasonal vegetables you enjoy. Just adjust the roasting time accordingly!
How Do I Ensure My Salmon is Perfectly Cooked?
A common challenge with cooking salmon is avoiding overcooking, which turns it dry. Here’s how to cook it perfectly:
- Start by patting the fillets dry to promote even cooking and a nice crust.
- Season generously with salt and pepper before adding the pesto butter mixture – this adds flavor.
- Keep an eye on it while baking; 12-15 minutes at 400°F is often ideal. Salmon is done when it flakes easily with a fork and is opaque in the center.
Using a meat thermometer? Aim for an internal temperature of 145°F for perfectly cooked salmon!
How to Prepare Pesto Butter Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter, softened
- 3 tablespoons basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Lemon wedges, for serving
- Cherry tomatoes, for roasting (optional)
- Asparagus or other vegetables, for roasting (optional)
- Fresh dill or parsley, for garnish (optional)
Time Needed:
This delicious Pesto Butter Salmon recipe takes about 25 minutes to prepare and cook! With just a few easy steps, you can enjoy a scrumptious dinner that feels fancy but is super simple.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature will help cook the salmon evenly and keep it juicy.
2. Prepare the Salmon:
Using paper towels, pat the salmon fillets dry to remove excess moisture. This ensures they get a nice sear. Season both sides generously with salt and black pepper.
3. Make the Pesto Butter:
In a small bowl, combine the softened butter and basil pesto. Mix them together until they are well combined and creamy. This will add a delicious flavor to the salmon!
4. Arrange on the Baking Sheet:
Lay your salmon fillets, skin-side down (if they have skin), on a lined or greased baking sheet. Spread the pesto butter mixture evenly over the top of each fillet, making sure to cover them well.
5. Add Veggies (Optional):
If you’re using cherry tomatoes and asparagus, place them on the baking sheet next to the salmon. Drizzle the vegetables with olive oil and sprinkle them with salt and pepper to taste.
6. Bake the Salmon:
Put the baking sheet in the preheated oven and bake for 12-15 minutes. You’ll know the salmon is ready when it flakes easily with a fork and the center is opaque. The pesto butter will melt and create a flavorful sauce!
7. Serve and Garnish:
Once cooked, remove the salmon and vegetables from the oven. Transfer them to plates. Sprinkle fresh dill or parsley on top for a nice touch, and add lemon wedges for squeezing over the fish.
8. Enjoy Your Meal:
Serve your Pesto Butter Salmon immediately, pairing it with rice, potatoes, or a fresh side salad for a complete meal. Enjoy the burst of flavors!
Bon appétit! Your tasty Pesto Butter Salmon is ready to delight your taste buds!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. The best way to thaw is by placing it in the refrigerator overnight or submerging it in cold water for a quicker option. Pat dry before seasoning.
Can I Substitute the Pesto?
Absolutely! If you don’t have basil pesto on hand, you can use sun-dried tomato pesto or make your own by blending fresh basil, garlic, nuts, and olive oil. You can also try a different flavored pesto that you enjoy!
How Should I Store Leftovers?
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in the microwave or briefly in a pan over low heat to keep it from drying out.
What Vegetables Pair Well With This Salmon?
This salmon dish goes wonderfully with a variety of roasted vegetables! Asparagus, broccoli, zucchini, and bell peppers are great choices. Just ensure they are cut to similar sizes for even cooking. You can season them similarly for added flavor!
