Creamy Pesto Salmon
This Creamy Pesto Salmon recipe is an easy and delicious dinner that comes together in under 30 minutes. Made with juicy, tender salmon and a homemade creamy pesto sauce, it’s the perfect weeknight meal to pair with pasta or rice!
Servings: 4 servings
Ingredients
- 2 teaspoons olive oil
- 4 (6 oz) skinless salmon filets
- Kosher salt and ground pepper to taste
- 2 garlic cloves minced
- 2/3 cup almond milk
- 3 ounces cream cheese
- 1/4 cup homemade pesto sauce
- Fresh basil to garnish
- 1 lemon cut into wedges
Instructions
- Heat the 2 teaspoons olive oil in a large skillet over medium heat. Add the 4 (6 oz) skinless salmon filets and season with Kosher salt and ground pepper. Cook for 2-4 minutes per side or until cooked through and flaky. Set aside on a plate.
- To the same preheated pan, add 2 garlic cloves (minced) and sauté for 1 minute.
- Stir in the 2/3 cup almond milk and deglaze the pan. Add the 3 ounces cream cheese and 1/4 cup homemade pesto sauce (or store-bought pesto), and stir until it incorporates and forms a creamy sauce.
- Return the salmon to the pan and drizzle with the creamy sauce. Garnish with Fresh basil and wedges of 1 lemon and serve warm.
Video
Notes
- Storing leftovers: While salmon is best served immediately if you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Reheat leftovers in a skillet over medium heat or the microwave in 20-second increments until heated all the way through.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 6g | Protein: 36g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 116mg | Sodium: 414mg | Potassium: 905mg | Fiber: 1g | Sugar: 2g | Vitamin A: 672IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 2mg