Basil Pesto Salmon




Total Time: 40 mins

Prep Time: 20 mins

Cook Time: 20 mins

Yield: 4 servings

Dish Size: 3-quart dish




Fish and Vegetables:

  • 4 cups sliced yellow squash
  • 8 ounces cherry tomatoes
  • 2 tbsp olive oil
  • ⅛ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 portions salmon fillets, about 1 ½ pounds, skinless

Pesto Sauce:

  • 1 packed cup basil leaves
  • ¼ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • 3 tbsp olive oil
  • ¼ tsp salt





  1. Preheat oven to 400 degrees.
  2. Place squash, tomatoes, olive oil, garlic powder, salt, and pepper in a 3-quart temp-tations® baking dish, and toss all to coat.
  3. Place salmon fillets over vegetables in baking dish, and squeeze lemon juice over everything.
  4. In a food processor or blender, combine pesto ingredients (basil, Parmesan, pine nuts, olive oil, salt), pulsing until a fine paste forms. (Or, skip this step and use store-bought pesto.)
  5. Spread pesto sauce evenly over the top of the salmon fillets.
  6. Bake 15-20 minutes, or until salmon is flaky and vegetables are tender. Serve immediately.


Tell us what you think!