A few days ago I shared the recipe for Spinach Pesto. I talked about how it was so good just smeared on a piece of bread. The next day inspiration struck and I added it to some salmon. It was the best salmon I’ve ever had, the husband agreed, the kids agreed. It was unanimously declared The Best Thing EVER!
I have a nice supply of fresh caught salmon in my freezer thanks to the hunters that come out to the ranch every fall. I feel kind of spoiled. As much as I love the beef we raise, I never get tired of fish.
This is the ideal weeknight meal, it is so quick and so simple! You can make the pesto a day or two in advance and I’m talking 12 to 15 minutes in the oven and it will knock your socks off.
I served it with some bow-tie pasta that I tossed with olive oil, a bit of butter and some Mrs. Dash Seasoning plus some steamed broccoli. Dare I say that I actually made a healthy meal? Are y’all in shock? Don’t panic, there’s still plenty of fried food and brownies yet to come.
This is going onto the rotation of favorite meals around here and I know y’all would love it too. If you are not a salmon fan, I’m pretty sure this would take plain chicken to an all new happy place.
So first up make this Spinach Pesto!
Here’s the recipe (and it’s EASY). Then you have to get some salmon and make this for your family. Do it!!
Quick Oven Roasted Salmon with Spinach Pesto
- 6 salmon fillets (about 4 to 6 oz each)
- 6 tablespoons Spinach Pesto
Preheat oven to 425° F.
Place salmon fillets (skin side down) on a parchment lined baking sheet. Bake for 8 minutes. Remove from oven and spread each fillet with about 1 tablespoon spinach pesto.
Return to oven for 4 to 5 minutes or until salmon is flaky and cooked through. (Cooking time may vary due to the thickness of your salmon.)
A few more great salmon recipes:
Pan-Crisped Salmon with Light Dijon Cream & Garlic Butter Bread Crumbs from How Sweet Eats
Thyme Encrusted Salmon with Blackberry Gastrique from Cookin’ Canuck
Simple Salmon Salad from Aggie’s Kitchen