Italian Oven-Roasted Salmon with Sun-Dried Tomato Pesto
Tender salmon fillets oven-roasted and topped with a savory sun-dried tomato pesto, delivering a vibrant Italian twist for a nutritious seafood dinner. This italian-inspired seafood ready in about 25 minutes blends (6 oz each) salmon fillets, salt, black pepper 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 380 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1/2 cup, drained sun-dried tomatoes packed in oil
- 1/4 cup fresh basil leaves
- 2 tbsp grated Parmesan cheese
- 2 tbsp pine nuts
- 1, minced garlic clove
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat dry 4 salmon fillets and season each with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Place salmon fillets skin-side down on the prepared baking sheet and drizzle evenly with 1 tbsp olive oil. Roast for 12-15 minutes until salmon flakes easily with a fork.
- Step 3: Meanwhile, in a food processor, combine 1/2 cup drained sun-dried tomatoes, 1/4 cup fresh basil leaves, 2 tbsp grated Parmesan cheese, 2 tbsp pine nuts, 1 minced garlic clove, 1 tsp lemon zest, 1 tbsp lemon juice, and 2 tbsp olive oil. Pulse until a coarse pesto forms.
- Step 4: Remove salmon from oven and spoon 1-2 tbsp sun-dried tomato pesto over each fillet while warm.
- Step 5: Serve immediately with your choice of side dishes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Roasted Salmon with Sun-Dried Tomato Pesto take to make?
Total time is about 25 minutes (10 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 Italian Oven-Roasted 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 Italian Oven-Roasted 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 Italian Oven-Roasted Salmon with Sun-Dried Tomato 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 Italian Oven-Roasted 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.
