Baked Italian Herb-Seasoned Salmon with Sun-Dried Tomato Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-baked salmon fillets seasoned with Italian herbs and topped with a vibrant sun-dried tomato pesto for a flavorful seafood main. This italian-inspired seafood ready in about 30 minutes blends (6 oz each) salmon fillets, divided olive oil, dried oregano into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. Place 2 salmon fillets (6 oz each) skin-side down on the sheet.
  2. Step 2: In a small bowl, combine 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Brush this herb mixture evenly over the salmon fillets.
  3. Step 3: In a food processor, pulse together 1/3 cup drained sun-dried tomatoes, 2 tbsp pine nuts, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 2 tbsp grated Parmesan cheese, and 1 tbsp olive oil until a chunky pesto forms.
  4. Step 4: Spread the sun-dried tomato pesto evenly over the top of each salmon fillet.
  5. Step 5: Bake in the preheated oven for 12-15 minutes until the salmon flakes easily with a fork and the pesto is fragrant and slightly browned.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian Herb-Seasoned Salmon with Sun-Dried Tomato Pesto take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Italian Herb-Seasoned Salmon with Sun-Dried Tomato Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Italian Herb-Seasoned Salmon with Sun-Dried Tomato Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian Herb-Seasoned Salmon with Sun-Dried Tomato Pesto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Italian Herb-Seasoned Salmon with Sun-Dried Tomato Pesto?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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