Baked Salmon with Pesto Cream Sauce
This easy recipe for baked salmon with pesto cream sauce takes tender, tasty, flaky salmon, bakes it at the optimal time and temperature, and then smothers it in a delicious, herby, garlicky pesto cream sauce. You'll never want to put your fork down!
Servings:4 servings
Ingredients
- 4 salmon fillets
- 2 teaspoons olive oil
- ½ teaspoon Italian seasoning or Herbs de Provence
- salt and pepper to taste
- ¼ cup basil pesto
- ½ cup heavy cream
- ½ cup chicken broth
- 1 tablespoon butter
Instructions
- Preheat oven to 400 degrees.
- Rub salmon all over with olive oil. Season generously with salt and pepper, then season with Italian seasoning.
- Melt butter in a large skillet over medium-high heat. Brown salmon on each side for 1-2 minutes. Transfer to plate and cover to keep warm.
- Add broth to pan. Stir in pesto and cream. Add salt and pepper to taste (I'm quite generous with the salt and pepper here!).
- Return salmon to the skillet. Spoon some of the sauce over the salmon.
- Transfer skillet to the oven and cook for 12-15 minutes until salmon is cooked through and sauce is thickened (enough to coat the back of a spoon).
- Spoon sauce over salmon and serve immediately. Enjoy!
Notes
Take it up a notch: add 1-2 tablespoons grated parmesan cheese to the sauce for even more flavor!
Homemade Pesto: my recipe for homemade basil pesto takes just five minute to whip up and is SO much better than a jar.
Nutrition
Calories: 425 kcal, Carbohydrates: 2 g, Protein: 35 g, Fat: 30 g, Saturated Fat: 10 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 8 g, Cholesterol: 136 mg, Sodium: 343 mg, Potassium: 884 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 825 IU, Vitamin C: 2 mg, Calcium: 71 mg, Iron: 2 mg