Baked Italian-Style Salmon with Sun-Dried Tomato and Basil Pesto

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

Tender salmon fillets baked with a vibrant sun-dried tomato and basil pesto, creating a fragrant and flavorful seafood dish. This italian-inspired seafood ready in about 30 minutes blends (6 oz each) salmon fillets, packed fresh basil leaves, pine nuts 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 410 calories and feeds 4, 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 4 Italian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 salmon fillets (6 oz each) skin side down on a lined baking sheet and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a food processor, combine 1/3 cup chopped sun-dried tomatoes, 1 cup packed fresh basil leaves, 1/4 cup pine nuts, 1/4 cup grated parmesan cheese, 2 garlic cloves, 1 tsp lemon zest, and 1/4 cup olive oil. Pulse until a coarse pesto forms.
  3. Step 3: Spread 2 tbsp of the sun-dried tomato and basil pesto evenly over each salmon fillet.
  4. Step 4: Drizzle the remaining 1/12 cup olive oil over the fillets and bake for 12-15 minutes until salmon is opaque and flakes easily with a fork.
  5. Step 5: Remove from oven and let rest for 3 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style Salmon with Sun-Dried Tomato and Basil 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-Style Salmon with Sun-Dried Tomato and Basil 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-Style Salmon with Sun-Dried Tomato and Basil 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-Style Salmon with Sun-Dried Tomato and Basil Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Style Salmon with Sun-Dried Tomato and Basil 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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