Baked Pesto Salmon

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  • 2 salmon fillets (4-6 ounces each), about 1 inch thick
  • 2 small yellow summer squash or zucchini, cut into 1-inch slices
  • 1 small red onion, cut into 1-inch wedges
  • 1 tablespoon olive oil
  • 1 garlic clove, pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 lemon
  • 2 tablespoons prepared basil pesto


  1. Heat oven to 425 degrees F.
  2. Place salmon fillets side by side but not touching on Medium Bar Pan.
  3. Cut yellow squash crosswise into 1-inch slices using Crinkle Cutter; cut slices in half.
  4. Cut onion into 1-inch wedges using Utility Knife.
  5. In Small Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add vegetables; toss to coat.
  6. Arrange vegetables around salmon on pan.
  7. Zest lemon using Lemon Zester/Scorer to measure 1/2 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice.
  8. In Prep Bowl, combine lemon zest, juice and pesto; mix well. Brush top and sides of salmon with pesto mixture using Pastry Brush.
  9. Bake 12-14 minutes or until salmon flakes easily with fork and vegetables are crisp-tender.
  10. Garnish with additional lemon zest, if desired.

Yield: 2 servings

Recipe credit: Pampered Chef

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