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Randy Mayor; Mary Catherine Muir Photo by: Randy Mayor; Mary Catherine Muir

Easy Pesto Salmon

This easy pesto salmon is the perfect choice for a fresh and light summertime meal.

Cooking Light APRIL 2001

  • Yield: 2 servings (serving size: 1 salmon fillet and 1/3 cup rice)


  • 2 cups fresh spinach leaves
  • 1/2 cup basil leaves
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 3 garlic cloves, peeled
  • Cooking spray
  • 2 (6-ounce) salmon fillets, skinned
  • 2/3 cup hot cooked brown rice


Preheat oven to 400°.

Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto.

Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.


As one CL reader said --"We grow basil on our porch and are always looking for tasty new ways to use it. I created this dish on a whim to try and get my husband to eat salmon. I succeeded: He loved it, and now he even requests it on occasion. The salmon tastes wonderful served with grilled or steamed vegetables."

Nutritional Information

Amount per serving
  • Calories: 443
  • Calories from fat: 45%
  • Fat: 22.1g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 12g
  • Polyunsaturated fat: 4.4g
  • Protein: 38.7g
  • Carbohydrate: 20.6g
  • Fiber: 3.1g
  • Cholesterol: 111mg
  • Iron: 3.2mg
  • Sodium: 483mg
  • Calcium: 96mg

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Easy Pesto Salmon Recipe