Salmon baked with dill pesto

4 servings

35 minutes

Salmon baked under dill pesto is a refined dish of Italian cuisine that combines the freshness of seafood with aromatic herbs. Its recipe has roots in Mediterranean gastronomy traditions where pesto is used to impart rich flavor. In this version, classic basil is replaced with delicate dill that highlights the natural sweetness of salmon. Pine nuts are substituted with pumpkin seeds, creating a soft nutty note, while Grana Padano cheese adds depth of flavor. Baking at low temperature makes the fish incredibly juicy, and the dill pesto is tender and rich. This dish is perfect for both festive dinners and cozy family lunches, especially accompanied by a fresh vegetable salad or tartar sauce.

Energy value per serving

• Calories: 530.2
• Proteins: 30.1g
• Fats: 43.2g
• Carbohydrates: 2.6g

Ingredients

• Salmon fillet: 500 g
• Dill: 1 bunch
• Pumpkin seed oil: 2 tbsp
• Olive oil: 4 tbsp
• Grana Padano cheese: 25 g
• Baby spinach: 0.5 glass
• Peeled pumpkin seeds: 4 tbsp
• Garlic: 2 clove

Cooking steps

1. Remove the skin from the salmon. If the salmon is frozen, thaw it on the top shelf of the refrigerator first.

   Required ingredients:

   • Salmon fillet: 500 g

2. Make pesto. Wash the dill and remove the tough lower stems. Tear it roughly.

   Required ingredients:

   • Dill: 1 bunch

3. If using not young spinach, tear the leaves roughly. So that it makes half a cup.

   Required ingredients:

   • Baby spinach: 0.5 glass

4. Crush the garlic with the side of a knife and chop it coarsely.

   Required ingredients:

   • Garlic: 2 cloves

5. Grate the cheese on a fine grater.

   Required ingredients:

   • Grana Padano cheese: 25 g

6. Preheat the oven to 160 degrees.

7. Blend all ingredients until smooth; if the mixture is not liquid enough, adjust by adding olive oil.

   Required ingredients:

   • Dill: 1 bunch
   • Pumpkin seed oil: 2 tablespoons
   • Olive oil: 4 tablespoons
   • Grana Padano cheese: 25 g
   • Baby spinach: 0.5 glass
   • Peeled pumpkin seeds: 4 tablespoons
   • Garlic: 2 cloves

8. Place baking paper on a baking tray and lay the skinless salmon fillet on it, previously salted and peppered. Spread a thin layer of pesto paste on the fish, about 2-3 mm. Put the tray in the oven for 20 minutes.

   Required ingredients:

   • Salmon fillet: 500 g
   • Olive oil: 4 tablespoons
   • Dill: 1 bunch

9. Since the pesto will likely spill, carefully remove the fish from the sauce using kitchen tongs and place it on a plate.

   Required ingredients:

   • Salmon fillet: 500 g

10. If you have a whole fish, cut it into 4 portions and serve with a vegetable salad, tartar sauce, or any other garnish of your choice.