Updated on December 12, 2023 by Roselle Miranda.
What Is Baked Salmon with Pesto Cream?
This salmon dish is quite easy to make—you can prepare it in less than 30 minutes. This means you can whip it up for your kids as baon before they go to school in the morning or for guests who show up at your doorstep unexpectedly. Paired with the pesto-cream sauce, this baked salmon becomes one rich, creamy, flavor-packed dish.
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How to Serve Baked Salmon with Pesto Cream
Some may tell you there are other ways to enjoy this dish. We agree. This is great with the suggested rosemary-infused marble potatoes but we have other ideas, too. Here are some ways to enjoy this salmon dish:
Pair it with buttered mixed veggies: Try it with the classic mixed veggies sautéed in butter. You can even opt to just use one veggie: corn. Or just carrots or just peas. Your choice.
Serve with mashed potatoes: Potatoes make excellent side dishes and for this salmon dish, it’s no exception. The pesto cream would be a great pairing for the mashed potatoes, too!
Make baked cheesy rice: If you have extra pesto cream, make a cheesy pesto baked rice. Mound steamed rice in an oven-proof bowl, top with the leftover pesto cream, and air fry or broil in the oven until heated through. This would be an excellent partner to the baked salmon.
How To Cook Baked Salmon with Pesto Cream
This baked salmon starts off like many salmon dishes: prepare the salmon. This is done by simply removing the pin bones that are in a line along the back of the fish. You’ll need tweezers to grip the bones and pull them out. This is easily done and is not hard. You should learn how to do this so you can do it yourself at home. Removing the pin bones can damage the flesh of the salmon if not done carefully.
Once the bones are out, season the salmon with salt, pepper, and lemon juice. Set this aside in the refrigerator in a baking dish while you make the pesto cream that goes on top.
You can make the pesto cream in advance and store since it makes a lot but if you make it fresh, it will taste amazing. A small blender or food chopper can do all the mixing you need for this sauce. Just place all the ingredients for the pesto first in there and process until smooth. Transfer to a bowl and mix in the remaining ingredients of the cream sauce. Add just enough to cover the salmon with the cream and cover with Parmesan cheese.
Bake the salmon until the cream is blistered golden brown in spots and is bubbling. This means the salmon underneath is probably also cooked through and ready to serve.
Tips To Make The Best Baked Salmon with Pesto Cream
1 Change salmon to other fish fillets.
Salmon is delicious but you can do this same dish with another kind of fleshy fish. Think lapu lapu, cod, pla pla, halibut, or even tuna and blue marlin fillets would work in this dish, too. Any firm fish would be delicious in this presto cream sauce.
2 Make malunggay pesto.
Basil is not always available but when it is, it’s a great idea to make pesto. However, it can be a too strong flavor for some. Augment the flavor by using another kind of green leafy alternative like malunggay. Malunggay pesto is fresh but not so powerful in flavor like basil since it is half of each herb.
You get a gorgeous green sauce that is still delicious despite being less basil in flavor but made more nutritious and local thanks to malunggay.
Baked Salmon with Pesto Cream Storage Tips
1 Baked salmon can be refrigerated.
As with most seafood and fish dishes, this fish dish is best eaten immediately after making. But as with the nature of handaans, leftovers are bound to happen. If you have leftovers of this salmon dish, it’s best to refrigerate immediately. However, this should be consumed within 2 days so the fish can be safe and still as fresh as possible.
2 Baked salmon can be frozen.
You know how lasagna can be made and then frozen? So can this salmon dish. This is the better option if you foresee leftovers not being eaten soon and might be stored longer beyond the next day. Just keep the fish in a tightly sealed container with a lid.
Baked Salmon in Pesto Cream Sauce Recipe
Baked Salmon in Pesto Cream Sauce Ingredients
- 500 Grams salmon use fillet
- Salt to taste
- 2 tablespoons lemon juice
- 1/3 Cup cream cheese softened
- 1 1/2 cups mayonnaise softened
- 1/4 Cup cheddar cheese grated
- 1/2 Cup parmesan cheese for topping
- 1 Cup fresh basil leaves
- 1 1/2 tablespoons Garlic chopped
- 1/4 Cup olive oil
- 300 Grams baby potatoes
- 1/4 Cup Butter
- 1 tablespoon rosemary leaves
- Salt to taste
- Rub salmon fillet with salt and pepper, then sprinkle with lemon juice. Marinate, covered, in the refrigerator for about 10 minutes.
- Meanwhile, prepare the pesto sauce: place all ingredients in a blender and purée. Set aside.
- Combine cream cheese, mayonnaise, and cheddar cheese in a mixing bowl. Add pesto sauce; mix.
- Preheat oven or broiler to 390°f. Place salmon on a baking dish and top with pesto-cream cheese mixture. Sprinkle with parmesan cheese and broil for about 15 to 20 minutes.
- Meanwhile, prepare the marble potatoes: boil potatoes until tender; drain. Slice potatoes in half. Melt butter on a skillet. Add potatoes and sauté for 5 minutes. Mix in rosemary. Season with salt and pepper.
- Serve baked salmon immediately with buttered marble potatoes.