This pesto salmon recipe is healthy, flavorful, and perfect for a quick lunch or dinner. It’s a salad that you actually want to eat every day!
Pesto and salmon are a match made in heaven, and the rest of the ingredients in this salad complement them perfectly. This is a simple yet stunning dish that’s perfect for a summer lunch, brunch or light dinner.
Coming together in just a few minutes, this pesto salmon recipe is sure to become a new favorite.
Pesto adds a bright, flavorful touch to the dish, while the grilled salmon provides heart-healthy protein. This simple salad can be on your table in less than 30 minutes! And it looks super fancy! If you need a dish to impress in a hurry, this pesto salmon recipe should be your go-to one.
When you’re looking for a light and healthy meal, this salmon salad is definitely worth trying!
How to Make The Best Pesto Salmon Recipe
Pesto Salmon Salad
Ingredients
- 1 1/2 lb. center-cut skinless salmon filet
- 1 tablespoon dijon mustard
- Kosher salt and freshly cracked black pepper, to taste
- 1 lb. fingerling potatoes
- 1 tablespoon extra-virgin olive oil
- 3/4 lb green beans
- 1/2 lemon, juiced
- 4 eggs
- 1/2 head, little Gem lettuce
- 7 radishes, thinly sliced for serving
- 1 tablespoon pesto
- Shallot vinaigrette (recipe below)
Instructions To Make This Pesto Salmon Recipe
To get started on the salmon, preheat an oven to 425°F.
Pat the salmon dry with a paper towel. Place on a rimmed baking sheet and brush with Dijon mustard.
- Sprinkle the salmon with salt and pepper and then give it a drizzle of olive oil.
- Roast for 13-15 minutes.
A general rule to follow is that you will roast your salmon for 4 to 6 minutes per half-inch thickness and until it reaches an internal temperature of a MINIMUM of 145°F, which should be measured at the thickest part of the filet.
- While the salmon is roasting, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 8 to 15 minutes, depending on their size. You want them to be fork-tender.
- Using a slotted spoon, transfer the potatoes to a large bowl; keep the water boiling for the green beans.
- Drizzle the potatoes with olive oil, and season with salt and pepper.
- Toss to coat and set aside until ready to assemble the salad.
- Fill a large bowl with ice and water. Add the green beans to the boiling water and cook for 3 minutes.
- Using a slotted spoon, transfer the beans to the ice water to stop the cooking process; keep the water boiling for the eggs. Drain the beans, transfer to the bowl with the potatoes until ready to assemble the salad.
- Add the eggs to the boiling water and cook for 6 minutes for perfect jammy eggs. Drain and transfer to a bowl of ice-cold water.
- Once the eggs have cooled, peel the shell off and cut it in half lengthwise. Set aside.
How to Make the Shallot Vinaigrette
- Add 1/2 minced shallot, 1 tablespoon Dijon mustard, the juice of 1 lemon, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon freshly cracked black pepper to a bowl.
- Whisk in 1/4 cup of olive oil until emulsified.
- Set aside.
How to Prepare the Salad
One of the things I like best about this pesto salmon recipe is that it looks so pretty on the plate! And we all know pretty food always tastes better. Here’s how to do it:
- Arrange the lettuce on a serving platter. Brush a couple of tablespoons of pesto on top of the roasted salmon.
- Break the salmon into large chunks, and then arrange on the platter.
- Add the potatoes, green beans, jammy eggs, and radishes. Season the eggs with salt and pepper.
- Drizzle the entire salad with the shallot vinaigrette. Enjoy!
What are Jammy Eggs?
Jammy eggs are a type of soft boiled egg where the yolk has been cooked until it’s a deep orange and has an almost jam-like consistency. The key to achieving the perfect jammy egg is to use a gentle heat so that the egg retains its moisture and doesn’t cook too quickly.
Now go ahead and make this pesto salmon recipe and tell me how much you love it!
Pesto Salmon Salad Recipe
Ingredients
- 1 1/2 lb. center-cut skinless salmon filet
- 1 tablespoon dijon mustard
- Kosher salt and freshly cracked black pepper, to taste
- 1 lb. fingerling potatoes
- 1 tablespoon extra-virgin olive oil
- 3/4 lb green beans
- 1/2 lemon, juiced
- 4 eggs
- 1/2 head, little Gem lettuce
- 7 radishes, thinly sliced for serving
- 1 tablespoon store-bought pesto (or homemade)
- Shallot vinaigrette (recipe below)
Instructions
For the Salmon
Preheat an oven to 425°F.
Pat the salmon dry with a paper towel. Place on a rimmed baking sheet and brush with Dijon mustard. Sprinkle the salmon with salt and pepper and then give it a drizzle of olive oil. Roast for 13-15 minutes. A general rule to follow is you will roast your salmon for 4 to 6 minutes per half-inch thickness and until it reaches an internal temperature of a MINIMUM of 145°F, which should be measured at the thickest part of the filet.
For the Potatoes, Green Beans, and Jammy Eggs
While the salmon is roasting, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 8 to 15 minutes, depending on their size. You want them to be fork-tender.
Using a slotted spoon, transfer the potatoes to a large bowl; keep the water boiling for the green beans. Drizzle the potatoes with olive oil, and season with salt and pepper. Toss to coat and set aside until ready to assemble the salad.
Fill a large bowl with ice and water. Add the green beans to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer the beans to the ice water to stop the cooking process; keep the water boiling for the eggs. Drain the beans, transfer to the bowl with the potatoes until ready to assemble the salad.
Add the eggs to the boiling water and cook for 6 minutes for perfect jammy eggs. Drain and transfer to a bowl of ice-cold water. Once the eggs have cooled, peel the shell off and cut it in half lengthwise. Set aside.
For the Shallot Vinaigrette
Add 1/2 minced shallot, 1 tablespoon Dijon mustard, the juice of 1 lemon, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon freshly cracked black pepper to a bowl. Whisk in 1/4 cup of olive oil until emulsified. Set aside.
How to Prepare the Salad
Arrange the lettuce on a serving platter. Brush a couple of tablespoons of pesto on top of the roasted salmon. Break the salmon into large chunks, and then arrange on the platter. Add the potatoes, green beans, jammy eggs, and radishes. Season the eggs with salt and pepper. Drizzle the entire salad with the shallot vinaigrette. Enjoy!
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
