Does salmon go with basil pesto?

Yes! The natural, healthy fats in the salmon balance the herbaceous, salty profile of the pesto perfectly. It is one of the most classic pairings in Mediterranean coastal cooking.

What can I do with a jar of basil pesto?

Aside from this salmon, use it to toss with zucchini noodles (zoodles), as a marinade for grilled chicken, or even as a high-protein salad dressing base by whisking it with a little Greek yogurt.

Is salmon good for inflammation?

According to Healthline , fatty fish like salmon are among the top-cited foods for reducing C-reactive protein (CRP), which is the primary marker of inflammation in the body.

How to make pesto more protein?

To boost the protein in your sauce, try blending in a tablespoon of hemp seeds, nutritional yeast, or extra pine nuts. This turns a simple condiment into a high protein pesto salmon fuel.

15-Min Sheet Pan Pesto Salmon (Anti-Inflammatory Dinner)

Description

This Sheet Pan Pesto Salmon is the ultimate 15-minute evening reset. By utilizing high-quality Omega-3 fatty acids from fresh salmon and the antioxidant power of basil pesto, we’ve created a 45g protein meal that actively fights inflammation and supports skin health. It is the perfect “Zero-Cleanup” dinner for a busy, healthy lifestyle!

Ingredients

Scale

12 oz Fresh salmon fillets (2 pieces)
2 medium Zucchinis, sliced into half-moons
1 cup Cherry tomatoes
4 tbsp High-quality Basil Pesto (EVOO-based)
1 tbsp Extra Virgin Olive Oil
1 splash Fresh lemon juice
Garnish Fresh basil leaves and lemon wedges
Pinch Sea salt and black pepper

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Instructions

The Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
The Veggies: Place the zucchini half-moons and cherry tomatoes on the sheet pan. Toss with olive oil, salt, and pepper. Spread them out into a single layer.
The Salmon: Pat the salmon fillets dry with paper towels. Place them in the center of the pan, nestled among the veggies.
The Pesto: Spread 1.5 tablespoons of pesto over the top of each salmon fillet.
The Roast: Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the zucchini is tender.
The Finish: Remove from the oven. Drizzle a little fresh lemon juice over the whole pan and top with the remaining pesto and fresh basil.
Serve: Plate immediately and enjoy your 15-minute “Skin-Glow” reset!

Notes

Pesto Tip: Always check the ingredients of your pesto! To keep this meal truly anti-inflammatory, avoid seed oils like canola or soybean oil.
Storage Tip: This meal is great for next-day lunch! Keep the salmon and veggies in an airtight container for up to 2 days. Reheat gently or eat cold over a salad.
Pairing: Serve over a bed of baby spinach or with a side of Greek orzo for an even bigger protein boost.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Roasted / Sheet-Pan
Cuisine: Mediterranean-Coastal

Nutrition

Serving Size: 1 fillet with half the veggies
Calories: 485 kcal
Sugar: 4g
Sodium: 510 mg
Fat: 26g
Saturated Fat: 5g
Unsaturated Fat: 21g
Carbohydrates: 11g
Fiber: 4g
Protein: 45g
Cholesterol: 105 mg