Stephan's Broiled Salmon Pesto

4.4
(227)
169 Reviews
16 Photos

This salmon recipe features a pesto topping and is cooked under the broiler to form a crispy browned crust. It goes well with rosemary and garlic roasted potatoes and any green vegetable. It can be made a day in advance and tastes equally good cold.

Submitted by Stephan Schwartz
Updated on September 7, 2022
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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
35 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 pounds salmon fillets, bones removed

  • 2 lemons, divided

  • ½ cup white wine

  • 1 ½ cups pesto

Directions

  1. Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.

  2. Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.

  3. Spread a 1/4-inch thick layer of pesto on top of salmon.

  4. Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.

  5. Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

238 home cooks made it!

Nutrition Facts (per serving)

917 Calories
67g Fat
13g Carbs
63g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 917
% Daily Value *
Total Fat 67g 86%
Saturated Fat 16g 82%
Cholesterol 164mg 55%
Sodium 851mg 37%
Total Carbohydrate 13g 5%
Dietary Fiber 5g 19%
Total Sugars 0g
Protein 63g 125%
Vitamin C 57mg 64%
Calcium 724mg 56%
Iron 5mg 25%
Potassium 1195mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.