How much do you love both pesto and salmon? If the answer is “more than pretty much anything in the world,” then this is the recipe for you! Bonus: It’s fast, keto, and gorgeous. What more can you want?
May 6 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Lunch, Meal
How much do you love both pesto and salmon? If the answer is “more than pretty much anything in the world,” then this is the recipe for you! Bonus: It’s fast, keto, and gorgeous. What more can you want?
USMetric
4 servingservings
Ingredients
- 1½ lbs 650 g salmon, boneless filletsalmon, boneless fillets
- 1 cup 240 ml mayonnaise or vegan mayonnaise or sour cream
- 1 tbsp 1 tbsp green pesto or red pesto
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- 1 lb (15 cups) 450 g (3.5 liters) fresh spinach
- 1 oz. 28 g butter or olive oil
- salt and pepper
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Making low carb simple
Instructions
Salmon
Preheat the oven to 400°F (200°C). Grease a baking dish with half of the butter, or olive oil.
Place the salmon fillets in the baking dish, skin-side down, and season them with salt and pepper.
In a small bowl, mix together the mayonnaise, pesto, and parmesan cheese. Spread it over the salmon.
Place on the middle rack and depending upon the thickness of the filet, bake for 20 - 30 minutes. The salmon is done when it flakes easily with a fork.
Meanwhile, heat the remaining butter or olive oil in a large pan, over medium heat. Saute the spinach for about 2 minutes, or until the spinach is wilted. Season with salt and pepper, to taste.
Plate the spinach with the baked salmon, and enjoy!
Pesto Topping
Dairy Free?
No problem! For a dairy-free dish, skip the parmesan and sour cream, and fry the spinach in olive oil instead of butter. Also, remember that green pesto usually contains parmesan, so reach for some red pesto instead.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
19 comments
- 1 comment removed
2
Jane
May 11 2016
I used mayonnaise option and found it too "clawing" tasting. There is a very similar recipe on here which has the topping as mayo, pesto & yogurt which I had last week which was much nicer.
3
Liz
August 25 2016
Just made this tonight and it was absolutely delicious. It actually serves about 6 people. The sauce on top makes this dish. I did add a few red pepper flakes to the spinach. Oh, and I used Primal Kitchen's avocado mayonaise instead of sour cream. I'm not sure what Jane found "clawing." My entire family raved about it. Thanks for all you do, Andreas, to give us such great recipes!
4
Maxine
October 8 2016
I made a half recipe (actually half a small wild pink salmon ) for my husband and myself. Used high fat 'Balkan style' yogurt (6%) and home -made pesto. Baked it surrounded by chunks of partly cooked sweet potato and white turnip and served with kale stir-fried with red sweet pepper and onion. Really yummy.
5
Helga Delgado
November 14 2016
i am so happy i get to find a website like this. Thanks a lot to all the good quality work and all the good information, you guys make me change my lifestyle
6
Elizabeth
July 31 2017
All the supermarket pestos are made with seed oils. Can anyone recommend a brand available in Australia not containing seed oils?
Reply: #12
7
Martyn
November 16 2017
The pesto sauce works nicely when made with 50-50 Mayonnaise and sour cream although I always try to go light on the Parmesan. For an additional side, crispy sautéed brown mushrooms are always well received. I find the Spinach benefits from a little garlic. Alternatively, sautéed mushrooms and watercress work well for when you get fed up with spinach.
8
Sarah
January 14 2018
it would be great if we knew the macros
9
Hollie
May 17 2018
i changed the mayo to sour cream and its was truly delicious
- 1 comment removed
11
Suzanne
September 19 2018
I made it for my husband’s birthday dinner. Loved it. Served it on a bed of cauliflower broccoli rice. Made extra sauce. Added a lot more pesto. Very tasty then.
12
Reply to comment #6 by Elizabeth
Susie
November 13 2018
Try making your own. For this dish I just chopped some basil leaves with a pinch of salt and a clove of garlic.
- 1 comment removed
14
Thomas
December 4 2018
I replaced the mayonnaise with crème fraiche and it was just delicious. Easy and fast to prepare and makes you feel quite full!
- 1 comment removed
16
Yawa McDonnell
January 16 2019
Love this! Just made it and it is delicious, first recipe l’ve made from this website.
Thanks
17
Kelly
January 23 2019
This was fab.
Great to portion up for work lunches.- 1 comment removed
19
Rozzele
June 5 2019
First recipe used of this page. Really enjoyed it. I used less Mayo, and not all the sauce (it was so good I wish I'd used more) tracked in my fitness pal 700kcal so pretty accurate nutrition.
20
Jane
June 8 2019
One of the best DD recipes. Simple, quick and delicious!
21
Marcin
June 29 2019
I love salmon, I love cheese, so this dish was perfect for me. I recommend adding garlic to the spinach for those who like garlic.
22
Annalina
August 25 2019
I halfed the pesto sauce and used 50/50 mayo and sour cream, because I don't like overpowering mayo taste, and it was heaven!
I added a spoonful of cream and grated cheese to the spinach as well. SO yummy!23
Zee
June 4 2020
Tzaziki can subsitute mayo if you're okay with a bit more sour like sour cream. 1 tablespoon is just 25 calories.
24
Kate Nordin
November 10 2020
Hello there!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
