Lemon Pesto Salmon Print

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Lemon Pesto Salmon

Easy to put together & goes from oven to table in no time. The cooking method insures that the salmon is very tender, succulent, delicious & the cleanup is basically nonexistent. which is always a plus! For a complete meal, serve with Jasmine Rice on the side.

Serves: 2


1 small summer squash, halved lengthwise and sliced thin
1 small zucchini, halved lengthwise and sliced thin
2 very thin slices of red onion, cut in half or 2 shallots sliced thin
1 Tblsp butter, cut into 8 pieces
2 to 3 tsp pesto, depending on how strong a flavor you like
2 lemon slices from an organic lemon, halved
4 tsp fresh squeezed lemon juice
Kosher salt
Fresh ground black pepper
2 skinless salmon fillets, about 8 ounces each (see Tips# 2 & 3)


1. Preheat oven to 400°.

2. Cut 2 – 15 x 15 pieces of parchment paper. Fold each in half to create a crease, then lay them out so they’re flat (see Tip# 1).

3. Making the first packet; mound up 1/2 the zucchini & summer squash on one side of the crease, in the middle.

4. Top with 1/2 the onion, butter, pesto & lemon slices. Season lightly with salt & pepper.

5. Place salmon on top, drizzle with 1/2 the lemon juice. Season lightly with salt & pepper.

6. Fold the parchment over salmon. Seal up both sides by making multiple overlapping turns. Then do the same with the open end, creating a tightly sealed packet.

7. Repeat procedure with remaining ingredients, making the second packet.

8. Place both packets on a large, rimmed baking sheet & bake on middle oven rack for 15 to 18 minutes, depending on thickness of the salmon.

9. Serve on a plate right in the packet or open packet & transfer to a plate with some Jasmine rice on the side (if using).

Tips & Suggestions

1. To make your life easier; cut the pieces of parchment paper off the roll the night before. Reverse roll them up & secure with rubber bands. This will help keep the paper somewhat flat while working with it the next day… otherwise it can be a real pain in the neck!

2. If your fillet has the skin on, simply use a very sharp knife to trim the skin off the fillet.

3. You can really customize this recipe in so many ways;

    a. Use any kind of fish fillet, just adjust the cooking time accordingly depending on how thick the fish is.

    b. Instead of pesto, use 1/4 tsp of dried dill weed or 1/2 tsp finely chopped fresh rosemary for each fillet. You will also need to increase the butter to 2 Tblsp, the reason being is that the pesto has oil in it, so you’ll need the extra butter.