ROASTED GARLIC PESTO SALMON
As a pesto lover I’m always looking for new ways to incorporate it into different meals and this pesto salmon is one of the easiest ways to do it! I like to use my homemade dairy-free roasted garlic pesto, which is incredibly simple to make in a food processor, but even if you’re using store-bought pesto it’s a great option for a quick dinner.
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ROASTED GARLIC PESTO SALMON
ROASTED GARLIC PESTO SALMON
4
servings40
minutes10
minutesAs a pesto lover I’m always looking for new ways to incorporate it into different meals and this pesto salmon is one of the easiest ways to do it! I like to use my homemade dairy-free roasted garlic pesto, which is incredibly simple to make in a food processor, but even if you’re using store-bought pesto it’s a great option for a quick dinner.
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Ingredients
- ROASTED GARLIC PESTO
1/2 cup olive oil
5 peeled garlic cloves
2 + 1/2 cups fresh basil leaves, packed
1/4 cup crushed walnuts
1/4 nutritional yeast
1 tsp salt
1/2 tsp black pepper
- SALMON
1 + 1/2 lb salmon filet (I prefer wild caught)
2 tbsp olive oil
salt & black pepper to taste
juice & zest of 1/2 lemon
Directions
- Preheat oven to 325. Add the olive oil and garlic cloves to a small oven-safe ramekin or baking dish and place in the oven for 40-45 minutes, until the garlic is soft and browning. Let cool.
- Add the basil, walnuts, nutritional yeast, salt, and black pepper to a food processor and process until the basil and walnuts are in very small pieces.
- Add in the roasted garlic and turn the processor back on. While it runs, carefully and slowly stream in the olive oil from the roasted garlic until desired consistency is reached (note you may not need to use all of the oil). Salt to taste.
- Preheat oven again to 400 degrees and line a baking sheet with parchment paper. Add the oil to the baking sheet then place the salmon on top.
- Evenly spread all of the pesto over the salmon filet until there is none left. Transfer to the oven and bake for 10-15 minutes, until the salmon has bits of white coming off of the sides and bottom (wild caught will cook more quickly than farm raised).
- For best results, top with the lemon juice and zest and serve immediately.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
