Baked Salmon with Spinach and Parsley Pesto
Prep time
Cook time
Total time
Serves: 2
  • 2 pieces of salmon
  • 2 handfuls washed spinach
  • 2 handfuls flat leaf parsley
  • ⅓ c parmesan
  • 2 Tbs pine nuts (you can substitue walnuts here)
  • 1 tsp crushed red pepper
  • 1 tsp salt
  • ⅓ c extra virgin olive oil
  1. Preheat oven to 350.
  2. In a food processor, combine the spinach, parsley, parmesan, pine nuts, crushed red pepper and salt. Pulse 5-10 times until well incorporated.
  3. While the processor is on, slowly stream in the evoo. Scrape down the sides with a spatula to make sure all of the pesto mixture gets mixed into the olive oil.
  4. Rub a sheet pan with olive oil and place the salmon skin side down. Drizzle more olive oil on top of the salmon and sprinkle with a pinch of salt and pepper.
  5. Spoon the pesto liberally onto the salmon and bake for 10 minutes per one inch of thickness. These two fillets cooked for 15 minutes.
  6. Enjoy with sliced portobellos or scroll down for an easy green bean salad recipe!
I roasted these sliced portobello mushrooms along with the salmon with a drizzle of evoo and pepper. I waited to salt them until the end so that the salt didn't pull out the moisture and make them soggy.
Recipe by Keys to the Cucina at