Low Sodium Herb Pesto Baked Salmon

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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1 tbsp olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pesto

2 cups fresh basil leaves, loosely packed
½ cup fresh flat-leaf parsley leaves, loosely packed
2 cloves garlic, peeled
⅓ cup olive oil
2 tbsp fresh lemon juice
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Combine the basil, parsley, garlic, lemon juice, turmeric, and 1/4 tsp salt in a food processor. Pulse 5–6 times until roughly chopped. With the motor running, stream in the 1/3 cup olive oil and process until the pesto is smooth and bright green, about 30 seconds, scraping down the sides once.

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