m. c. de marco: The New Kitchen Cookbook

Pesto Salmon

I got this idea from some leftover pesto and a slight misunderstanding of pampered chef’s recipe.

Serves 2.


  • 2 6oz. salmon filets
  • 2 T. pesto
  • olive oil as needed
  • 1 clove garlic, crushed
  • 1 tsp. lemon juice
  • lemon zest (optional)
  • ¼ tsp. salt
  • dash pepper (optional)


  1. Preheat oven to 425°F.
  2. Mix non-spice ingredients well, adding sufficient olive oil to get a consistency that will stick to the salmon.
  3. Place salmon skin side down (if there’s skin) in a lighly oiled baking dish, and spread pesto mix on top.
  4. Sprinkle with spices.
  5. Bake 12–16 minutes depending on thickness and doneness.


Bake with vegetables, such as onion, mushrooms, and/or summer squash. (Some of the listed ingredients were originally intended for coating vegetables, but I misunderstood the recipe at the time.)