Pesto Salmon

One of my pandemic purchases was an Aerogarden, so I could grow a few of my own herbs that I use frequently from time to time. If only it included cilantro..a girl can dream. The Aerogarden grows enormous amounts of basil, so I have been experimenting with homemade pesto. Harvest – Indoor Garden w/ LED Grow Light – AeroGarden

Last night, I didn’t have a full two-cup growth of basil, but it was enough to make for a salmon recipe. I halved the recipe below for pesto.

I served Salmon over a bed of Near East Garlic & Olive Oil Couscous Garlic & Olive Oil |


  • 4-5 Salmon Fillets
  • 1 tablespoon olive oil
  • 3/4 to 1 cup pesto (see homemade recipe below)
  • 1 tomato, thinly sliced
  • Kosher Salt
  • Cracked Pepper


  • 2 cups packed fresh basil leaves
  • 3 cloves garlic
  • 1/2 cup grated Parmesan cheese ( I used Kraft)
  • ½ cup olive oil
  • ¼ cup pine nuts
  • 1/4 teaspoon kosher salt


  1. To prepare pesto. If using pre-prepared, skip step. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Set aside
  2. Lightly coat a baking pan with cooking spray.
  3. Place each salmon fillet in the baking pan and drizzle with olive oil.
  4. Gently spread pesto sauce over each fillet.
  5. Place tomatoes slices on each fillet
  6. Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
  7. Crack fresh pepper and kosher salt over cooked tomatoes to taste

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