Roasted Salmon with Pesto
Makes 6 to 8 servings
  • 1 (2½-pound) skinless salmon fillet
  • ½ cup plus 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon ground black pepper
  • 1 cup packed fresh baby arugula
  • ½ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • ¼ cup toasted pine nuts
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • Lemon wedges, to serve
  • Garnish: fresh thyme leaves, fresh basil leaves
  1. Preheat oven to 300°. Line a large rimmed baking sheet with parchment paper.
  2. Place salmon on prepared pan. Brush with 2 tablespoons oil, and sprinkle with ¼ teaspoon each salt and pepper.
  3. Bake until flesh is firm and flaky, about 10 to 20 minutes, or to desired doneness.
  4. In the work bowl of a food processor, place arugula, basil, parsley, pine nuts, thyme, lemon juice, garlic, and remaining ½ teaspoon salt; pulse until finely chopped. With processor running, add remaining ½ cup oil in a slow, steady stream until combined. Serve salmon with pesto and lemon wedges. Garnish with thyme and basil, if desired.
Recipe by Southern Lady Magazine at